Weekend is still on, so let’s bake some vegan dessert. Today the recipe for vegan carrot muffins.But watch out! When you take them out of the oven don’t leave them unattended as there will be nothing left ;) What are your favorite muffins?
Recipe for 24 muffins
Ingredients:
4 carrots *
2 apples
400 g flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground flaxseed + 5 tablespoons hot water
200g sugar
4 tablespoons coconut oil
2-3 teaspoons cinnamon
seeds out of 1 vanilla pod
chopped walnuts for topping
Instructions:
Grate the carrots and apples on the large holes of a box grater or using a food processor's grating attachment. In a small bowl, add the flaxseed meal and water. Stir to combine. Put flaxseed meal and water mixture into a mixing bowl, add sugar and whisk until a uniform mixture is achieved. Add coconut oil, vanilla seeds, cinnamon and salt and whisk again. Slowly add sifted dry ingredients (flour, baking soda and baking powder) and stir with a spoon. Add carrots and apples and stir again (you can mix the ingredients with your hands). Preheat the oven to 180 degrees C. Place muffin cups in the muffin pan. Fill the cups with the batter - fill each cup 2/3 full. Top with chopped walnuts. Bake the muffins for about 1h - 1h10min. Leave the muffins on a wire rack to cool.
*Note: Use only high quality, fresh carrots. Don’t buy any carrots at big supermarkets. If carrots are old, unfresh, muffins after baking will be dry and not as good as with the use of fresh, juicy carrots.
Etykiety: carrot, dessert, english, muffins, recipes
