Carrot Cake Muffins
These vegan and gluten-free carrot cake muffins are so easy and quick to make. They are moist, soft, fluffy and full of flavour. The perfect sweet treat.
Equipment
- 1 High Speed Blender optional
Ingredients
- 40 g walnuts chopped
- 1 carrot shredded
- 2 tbsp ground flaxseeds for the flax egg
- 5 tbsp water for the flax egg
- 120 ml oat milk gluten-free
- 1 banana mashed
- 100 g coconut sugar
- 1 tsp vanilla
- 30 g tapioca starch
- 75 g almond flour
- 160 g oat flour gluten-free
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
Instructions
- Preheat oven to 220℃.
- In a small bowl, combine the ground flaxseeds and water and let the mixture sit for 10 minutes until thickened. This will be your flax egg.
- In a large bowl or blender, mash banana until pureed. Add in the oat milk, flax egg, coconut sugar and vanilla and mix to combine.
- Add in the oat flour, almond flour, tapioca starch, baking powder, baking soda, cinnamon, nutmeg and salt and fold everything together. Make sure not to overmix the batter. Then fold in the shredded carrots and chopped walnuts.
- Divide the batter into muffin tins and bake in the oven at 220℃ for 5 minutes. Then turn down the heat to 180℃ and bake for another 20 minutes or until the muffins are cooked through.
- Allow the muffins to cool completely.