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+ servings
vegan carrot muffins gluten free

Carrot Muffins, Vegan & Gluten-Free

With almond flour, packed with dried fruit and nuts, full of flavor; most importantly: it is fluffy – just like those with white wheat flour!
The principle is the exact ratio between almond flour, the rest of the flours in general, and potato starch in particular.
Servings 12

Ingredients
  

Wet

  • ½ cup almond milk or soy milk
  • 1 tsp apple cider vinegar
  • ¼ cup coconut sugar
  • ¼ cup date syrup or maple/agave syrup
  • 5 tbsp cold press coconut oil, melted or any mild oil
  • ¼ cup sugar free apple sauce
  • 1 tsp pure vanilla extract
  • pinch salt
  • 150 grams carrot, finely chopped about one cup (not compressed)

Dry

Optional Additions

  • A handful of chopped walnuts; Chopped dried figs, or chopped candied orange peels

Cheese-Cream Frosting (optional)

Instructions
 

Early Preparation

  • It is recommended to prepare the frosting at least one day in advance to let it set.
  • .Preheat oven to 160 degrees
  • Line a 12-socket muffin pan with silicone baking cups or grease the pan with .some oil/vegan butter

Wet

  • In a medium bowl, whisk milk with apple cider vinegar.
  • Add sugar, date syrup, oil, apple sauce, extracts and salt and mix well.
  • add carrot and mix well

Dry

  • mix all dry ingredients in a bowl
  • Add dry ingredients to wet ingredients, gradually until they blend into the mixture.
  • Add the chopped nuts and dried fruit and mix.
  • Transfer the batter to a greased baking sheet or lined with cuffs.
  • Place in the oven and bake for 35-40 minutes until a toothpick comes out clean.
  • Remove from the oven and cool the muffins on a wire rack

Frosting

  • Put in the blender cashews, water, lemon juice, apple cider vinegar, and salt and process until smooth. If necessary, add water gradually.
  • Transfer to a small bowl, add the extracts and powdered sugar, mix well. Taste, and add more powdered sugar if necessary.
  • Add about half of the grated carrot to the cheese and mix; Place in the refrigerator to set for several hours - preferably overnight.
  • Transfer the cheese to a piping icing bag with a large tip, and decorate the muffin tops; You can use a spoon-spatula instead.
  • Garnish with the rest of the grated carrots and serve.

Notes

Decorate with cheese only the units you intend to eat that day and keep the rest in the refrigerator.
Instead of the cheese frosting, you can sprinkle some chopped walnuts on the muffins before putting them in the oven. Then, sprinkle powdered sugar on the baked muffins.
If you keep the muffins in the fridge, it is recommended to heat them for a few seconds in the microwave to restore the softness and fluffiness (without the cheese-cream icing, of course😊
You can freeze the muffins!
You can also make it in an English cake pan - the duration of baking varies accordingly.
A few words of praise about the Spoon-Spatula:
The multi-spatula (a combination of a spoon and a spatula) is ingeniously planned and shaped; It is excellent for mixing, for folding meringue into a batter, for icing a cake, for scraping the sides of the blender or food processor, for "cleaning" the tool and even as a spoon for adding liquids.
I'm pretty obsessed with gadgets and kitchen utensils. I have everything from everything and sometimes even double (yes!!!), but after discovering the spoon-spatula, I said goodbye to most of my spatulas and wooden spoons.
Spoon-Spatula will serve you faithfully in so many ways for a lifetime! You can forget about wooden spoons - which over time become unattractive and unaesthetic. It does not spoil, does not age, and no less importantly, it does not rot!
Tried this recipe?Let us know how it was!