Vegan Carrot Cake Muffins
These Vegan Carrot Cake Muffins are moist, flavourful and loaded with healthy ingredients! They're easy to make and are perfect for a on-the-go breakfast or snack. Oil free, Refined Sugar Free & Gluten Free Option
Equipment
- muffin tins
Ingredients
Ingredients
- 2 tbsp flax meal mixed with 5 tbsp water for 10 mins
- 1/2 cup non-dairy milk mixed with 1 tbsp apple cider vinegar for 10 mins (125ml)
- 2/3 cup mashed banana (150g)
- 1/2 cup coconut sugar (100g)
- 1 tsp vanilla
- 1 1/3 cup spelt flour (160g)*
- 2/3 cup almond flour (74g)
- 2 tbsp tapioca starch (15g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/3 cup nuts walnuts (40g)
- 1/3 cup raisins (50g)
- 1 cup shredded carrot (155g)
Instructions
Instructions
- Pre-heat oven to 220 C (425 F). Line or grease 9 muffin tins.
- Into a large bowl, mash the banana until pureed. Add in the 'butter milk', flax egg, coconut sugar and vanilla and whisk to combine.
- Add in the spelt flour, almond flour, tapioca starch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt and fold all the ingredients together until JUST combined.
- Fold in the carrots, raisins and walnuts using a spatula.
- Divide the muffin batter between the 9 muffin tins (fill them to the top).
- Bake for 5 minutes at 220 C (425 F) for 5 minutes. Reduce the heat to 180 C (350 F) and bake for another 20 minutes or until cooked all the way through.
- Let the muffins cool in the pan for 3 minutes. Carefully transfer muffins to a wire rack and let them cool completely.