RECIPES BY Rhiannon Lambert

Carrot Cake Muffins

  • 30 MINS
  • 6 SERVINGS
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Essential ingredients

2 tbsp coconut oil, melted

290ml plant milk (cashew works well)

Juice of ½ lemon

3 tbsp maple syrup

1 tsp vanilla extract

½ tsp ground ginger

1 tsp cinnamon

2 large carrots, grated

100g sultanas

50g walnuts, chopped

150g spelt flour (or other flour of choice)

150g ground almonds

2 tsp baking powder

½ tsp bicarbonate of soda

Pinch salt

Oats to decorate (optional)

Directions

  1. Pre-heat the oven to 180°C.
  2. Mix the wet ingredients (oil, milk, lemon juice, syrup and vanilla extract) with the spices in the bowl.
  3. Add in the carrots, sultanas and walnuts and mix well.
  4. Sift in the flour, ground almonds, baking powder, bicarbonate of soda and salt, and mix well.
  5. Pour the mixture into 6 muffin cases, in a muffin tin. Sprinkle oats on top for decoration if you like.
  6. Bake in the oven for 20-25 minutes, until risen and lightly golden brown.