This is what the muffins look like.

Yummy!

I wanted to try my hand at making this a vegan recipe.  It passed the test.  Our resident vegan LOVED them! 

Mimi’s Cafe Carrot Raisin Nut Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil or
    ½ c. oil +½ c. applesauce
1 cup brown sugar
3 eggs or
   3 T ground flax seed + 9 Tablespoons water – mix and let set while mixing other ingredients
1/2 cup chopped walnuts  or pecans
1/2 cup diced canned pineapple, drained (I just diced up some canned tidbits)
1/2 cup raisins
1 cup finely shredded carrots


Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans (I did the 9 inch sq pan). Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.


I baked muffins for 20 minutes.