Healthy vegan carrot muffins
Course
Sweets
Cuisine
All-time Classic
Prep Time
15
minutes
Cook Time
25
minutes
Prep Time
15
minutes
Cook Time
25
minutes
Ingredients
100
g
melted coconut oil
100
ml
coconut milk
350
g
gluten free flour
1
packet
baking powder
200
g
coconut flower sugar
1
pinch
salt
2
tsp
cinnamon
1
pinch
clove powder
2
pinches
cardamom
250
g
carrots
shredded
250
g
ground almonds
1
lemon
squeezed
2
tsp
ground flaxseed
mixed with 10-12 teaspoons of water (as egg substitute)
150
ml
soy milk
Instructions
Melt the coconut oil and mix with the other liquid ingredients in a bowl.
For the egg substitute, let the mixture of ground flaxseed and water set for 10 minutes and then add it to the liquid mixture.
Combine liquid mixture with dry ingredients and mix well.
Preheat the oven to 180°C and bake the muffins or rabbits in the silicone mould for a maximum of 25 minutes.
Test the muffins with a toothpick.
Recipe Notes
Tip: the cakes taste best when left in the fridge overnight