Vegan Carrot Cake Muffins
A fun twist on the classic Carrot Cake. Because who doesn't love a muffin! Of course this can be made as a slice or small cake too, depending on your baking dish 😊
Dry Ingredients:
- 1 cup wholemeal flour
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ cup brown sugar (optional)
- 1 cup of grated carrot
- ¼ cup crushed walnuts
- 1/3 cup sultanas
Wet ingredients:
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla essence
- 1 chia egg (1 Tbsp chia to 2 Tbsp water)
- 1/3 cup oat milk
Vegan butter cream icing:
- 1 cup icing sugar
- Juice of a lemon
- ¼ cup vegan butter
Top with crushed walnuts
Method:
- Pre-heat the oven to 180 degrees fan bake and get out your silicone muffin cups or tray.
- In a large mixing bowl, fold together all the dry ingredients. In a smaller bowl, do the same with the wet ingredients before mixing them together and adding your choice of plant milk.
- Pour ingredients into the muffin cups and bake for 20 minutes until cooked throughout.
- Leave to cool and ice with homemade vegan buttercream, sprinkling with walnuts and serve!
