Perfect for the easter weekend, these vegan carrot cake muffins are healthy yet moreish at the same time.
If you omit the buttercream and chocolate egg topping they are even more healthy but it's easter so there is no fun in that!
The muffins themselves are not too sweet, as they use about a 1/3 less sugar than traditional muffin recipes, where I have added 1/2 a ripe banana to both add some natural sweetness and lighten up the texture. Because of this, the addition of the buttercream topping compliments the muffin perfectly.
These are really easy to make so don't be put off by the amount of ingredients or steps to follow.
I have developed this recipe through trial and error to create the perfect balance of spices for a great flavour. The texture is light and fluffy yet gooey as you would expect from a carrot cake muffin. They are certainly not dry!
The flavour combined with their texture make these muffins unnoticeable as gluten free or egg free.
You can also make this recipe into a loaf cake or double up the mixture and make a sandwich cake. Note that you will need to cook it for approximately 20-25 mins longer so that the heat from the oven can bake through to the centre of the cake!
Once you give these a go and taste, you will not be disappointed...
Even though the recipe calls for a flax mixture in place of eggs and gluten free flour, you can substitute both of these like for like. So 1 egg in place of the flax mixture, and plain wheat flour or spelt flour.
2 medium carrots (grated)
1tbsp flaxseeds + 3 tbsp warm water
150g gluten free plain flour sieved
100g light brown sugar
1/2 a ripe banana (mashed)
3/4 tsp baking powder
3/4 tsp bicarb of soda
1/2 tsp mixed spice
1tsp vanilla extract
60ml vegetable oil - I used sunflower
1/2 tbsp apple cider vinegar
60ml milk of choice
pinch of salt
For the topping:
70g butter or vegan alternative
zest of 1 lemon
160g icing sugar sieved
mini-eggs or vegan alternative
Preheat the oven to 180 degrees C/Gas Mark 4
Grate the carrots, place in a teatowel or some paper kitchen towel and leave to one side to take some of the moisture out.
Prepare the flax mixture by mixing the 1tbsp ground flax with 3 tbsp warm water in a small bowl and leave to one side. It should form a jelly like substance after approx 5 mins.
Combine all dry ingredients in a large mixing bowl (except the carrots)
Pour the wet ingredients into the dry ingredients and mix thoroughly until all combined.
Lastly add the carrots and mix through.
Divide mixture evenly into a muffin tray lined with cases - you should get about 9 muffins.
Cook in the middle of the oven for approx 30 mins making sure that a skewer comes out clear from the center. Allow to cool on a metal cooling tray.
Prepare the buttercream by whisking together the ingredients.
Either pipe a small swirl on the top or spread a small amount, then place as many eggs as you like on top and your muffins are ready to enjoy!