Name: Vegan Carrot Cake Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: gluten free
Ingredients: 2 tbsp flax meal + 5 tbsp water, mixed together for 10 mins; 1/2 cup non-dairy milk + 1 tbsp apple cider vinegar , mixed together 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)

Description

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

Ingredients

Units

2 tbsp flax meal + 5 tbsp water, mixed together for 10 mins
1/2 cup non-dairy milk + 1 tbsp apple cider vinegar , mixed together 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)

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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.

Notes

*If using oat flour, use 1 1/4 cup oat flour + 1/4 cup tapioca starch + 2/3 cup almond flour
Helpful Equipment: large mixing bowl, spatula, whisk, muffin tin, muffin liners
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: gluten free, Vegan

Nutrition

Serving Size: 1 muffin
Calories: 229g
Sugar: 18.7g
Sodium: 160mg
Fat: 8g
Saturated Fat: 0.7g
Unsaturated Fat: 6.8g
Trans Fat: 0
Carbohydrates: g37.2
Fiber: 4.7g
Protein: 5.8g
Cholesterol: 0