Healthy Carrot Cake Muffins (Vegan)

Name: Healthy Carrot Cake Muffins (Vegan)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tbsp ground flaxseed + 2 tbsp water; 120 ml / 1/2 cup orange juice; Zest of 1 large orange; 120 ml / 1/2 cup coconut oil, melted; 80 ml / 1/3 cup agave syrup; 100 g / 1 cup white spelt flour, or plain white flour; 125 g / 1 cup wholegrain spelt flour, or wholegrain wheat flour; 1 tsp baking powder; 1/2 tsp bicarbonate of soda; A pinch of salt; 1 tsp ground cinnamon + extra for topping; 1/2 tsp ground mixed spice; 2 cups shredded carrots, approx 2 medium carrots; 50 g / 1/3 cup raisins; Coconut sugar or brown sugar, for topping

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 12

Cost: $4.17 /serving

Author : Aimee

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Instructions

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Step 1

Preheat the oven to 180c. and line a muffin tin with 12 muffin cases.

Step 2

Make the flax egg replacer by stirring together the ground flaxseed and water until it turns to a thick, gel-like consistency.

Step 3

Add the flax egg to a large mixing bowl with the orange juice, zest, coconut oil and agave syrup.

Step 4

Next add the flours, baking powder, soda, salt and spices. Stir until well combined.

Step 5

Gently fold in the carrots and raisins.

Step 6

Spoon the mixture evenly into the muffin cases and sprinkle some coconut sugar and cinnamon on top.

Step 7

Bake for 20 minutes or until dark golden brown and a toothpick inserted in the middle comes out clean.

Step 8

Leave to cool in the tin for 5 minutes and then transfer to a wire cooling rack to cool completely before serving.

Step 9

To store, these muffins can be kept in a air-tight tin for up to 3 days at room temperature.

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