Vegan Mini Carrot Cake Muffins
Carrots were originally purple and yellow, not orange!
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Vegan Mini Carrot Cake Muffins
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grate the carrots.
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In a large bowl, mix the flour, coconut sugar, baking powder, and cinnamon.
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Add the grated carrots, almond milk, coconut oil, vanilla extract, walnuts, and raisins to the bowl. Stir until well combined.
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Line a muffin tin with paper liners and fill each cup with the batter.
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Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the muffins cool in the tin for 10 minutes.
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Transfer the muffins to a wire rack to cool completely.
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Enjoy your delicious vegan mini carrot cake muffins!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 12g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
