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Carrot Cake Muffins - these vegan muffins are gently spiced, divinely sweet and packed with flavour and goodness - carrots, flax seeds, coconut sugar and whole meal flour | thecookandhim.com

Carrot Cake Muffins

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Quantity: 12 muffins

Ingredients

  • 1 1/2 cups whole meal flour
  • 1 cup coconut sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tblsp flax seeds
  • 1 large carrot – finely grated
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup almond milk
  • 1 tsp apple cider vinegar

Optional

  • a sprinkle of oats

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 cup muffin tin with cases
  2. Put all the ingredients into a large bowl and stir together until just mixed.
  3. Divide evenly among the 12 cupcake cases then sprinkle with a pinch per muffin of oats if using
  4. Bake for 25 minutes until a toothpick or skewer inserted into the centre of a muffin comes out clean
  5. Leave to cool in the tin for 5 minutes before taking out of the tin and cooling completely on a wire rack
  6. The carrots in these muffins keep them lovely and moist for 2-3 days after baking if stored in an airtight container.  They also freeze really well!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/carrot-cake-muffins/