Vegan carrot muffins

Vegan Carrot Muffins:

Preheat oven to 190 C/400 F

1 Bob's red mill egg replacer egg

3/4 cup applesauce
1/2 cup canola oil
2/3 cup sugar
2 cups flour (the original recipe calls for half white and half whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
2 cups shredded carrots (2-3 carrots depending on size)

Make the egg replacer according to instructions.
Beat applesauce, oil, sugar, and egg replacer together - mix well.
Sift the dry ingredients together and add them to the wet ingredients and mix.
Mix in carrots.

Line muffin cups with paper or grease them, fill 2/3 full and bake 20 minutes till done.
Make 12 large or 18-24 small muffins.