Vegan Carrot Cake Muffins
Juicy, vegan and delicious!
Recipe Equipment
Ingredients
- 2 carrots
- 1/2 cup coconut sugar 80 g
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 2/3 cup wholemeal flour 100 g
- 1 1/4 cups oats 100 g
- 1/2 cup apple pulp 140 g
- 1/2 cup margarine 80 g
- 1/2 tsp. vanilla flavoring
- coconut oil for greasing
Frosting
- 1 cup vegan cream cheese 120 g
- 1 squeeze of lemon juice
- 1/2 tsp. vanilla flavoring
- 1/8 cup coconut sugar 20 g
Instructions
- Preheat the oven to 320 °F (160 °C). Wash and clean the carrots. Then either coarsely grate the carrots or put them in a blender and chop them into small pieces. However, the carrots should not be grated too small.
- Now first mix all the dry ingredients in a bowl.
- Then follow with the liquid ingredients: Apple pulp, vegan margarine and 1/2 tsp. vanilla flavoring.
- Grease a muffin pan with coconut oil. Spread the batter into the mold (about two tablespoons of batter per muffin tin). The batter can be used to bake about 7 muffins.
- Place in the oven for about 30 minutes.
- While the muffins are in the oven, it goes to the frosting: For this I use vegan cream cheese. First, blend it briefly with a hand mixer until creamy.
- Then add 1 squeeze of lemon juice, 1/2 tsp. vanilla flavoring and coconut sugar and blend until creamy.
- Place the frosting in the refrigerator while the muffins are still in the oven.
- Remove the muffins from the oven and let cool for a few minutes. Then spread the frosting on top of the muffins. Enjoy!