Carrot Cake Muffins - Ieke Booij

	Snacks Travel & Meal prep
Carrot Cake Muffins

persons: 10

prep time: 10 minutes

cooks in: 30 minutes

difficulty: easy

Do you also love carrot cake as much as I am? Then youwon’t want to miss this fantastic muffin recipe: Vegan Carrot Cake muffins! They are vegan, semi-sweet and have a very creamy texture. Serve the muffins with vegan coconut yoghurt for a fresh taste or add vegan whipped cream, which is also delicious! You can also replace the sultanas with chocolate chips to make them a little sweeter and give them an even more festive touch!

Ingredients

200 g	whole-wheat flour (or oat flour)
1 tsp	baking powder
1 tsp	salt
2 tsp	cinnamon
1/2 tsp	vanilla extract
40 g	sultanas
100 g	medjool dates
2	bananas
100 ml	almond milk
150 g	carrot
1	orange

How to make

1	Preheat the oven to 180 degrees.
2	Soak the sultanas in a bowl of hot water.
3	Mix the flour with the baking powder, salt, cinnamon and vanilla powder in a large bowl.
4	Remove the seeds from the dates and mix the dates, bananas and almond milk in a blender until you have a smooth mixture. Then add the mixture to the dough and mix it all together with a spatula into a smooth batter.
5	Grate the zest of orange, and grate the carrots. Add to the batter along with the soaked raisins. Stir well to combine.
6	Divide the batter between 8 muffin tins and place in the oven for 30 minutes. Prick the muffin with a skewer and when it comes out dry, the muffins are done. Let the muffins cool down.
7	Spread some more carrot rind and orange rind over the muffins, if desired. Serve with coconut yogurt or vegan whipped cream. Enjoy!

calories: 133 (7%)	fat: 1g (1%)	saturates: 0g (-)	sugars: 6g (12%)
salt: 2mg (0%)	protein: 3g (5%)	carbs: 26g (52%)	fibre: 1g (3%)