I’m a relatively new Vegan and I’m still finding my way around the kitchen, so I was so surprised and happy with how easy it was to vegan-ize my favourite muffin recipe!
My aim was to create a really moist vegan muffin; something that is low in sugar whilst still tasting amazing, healthy enough that you could grab one if you’re running late in the morning and not feel TOO naughty.
These Carrot Cake Vegan Muffins are packed full of fruits and veggies that bring sweetness and flavour as well as a wonderful moist texture.
Let’s get stuck in!
- 2 tbsp flax-meal for ‘Flax Eggs’
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 apple (grated)
- 1 large carrot (grated)
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 cup plant milk
- 1/2 cup almond meal
- 1 1/2 cups wholemeal flour
- 1/4 cup Raisons
- Heat oven to 190*C and put cases in your muffin tray
- Mix Flax-meal together with 5 tbsp water and leave for 5 mins to thicken. This will become your ‘Flax Eggs’
- Combine all dry ingredients (saving apple/carrot/raisons for later) into a large bowl and mix together
- Add in the plant milk and coconut oil along with the apple, carrot and raisons. Mix together gently by folding the ingredients into each other to combine (The key to good light muffins is to mix very gently!)
- Fill up the muffin tray with the mixture (you can be generous here, they won’t rise that much) and place in the oven
- Bake for 25 minutes or until muffins are golden brown on the top and are not too spongy when you press on the middle
- Enjoy warm! (You can freeze excess muffins for snack emergencies)
You can easily make these gluten free by replacing the wholemeal flour with gluten free flour and making sure that your baking powder is also a gluten free variety.
I can’t wait to see what you think! Please do tag me on Instagram with your photos : @thelittlehome.oz
Until next time,