Healthy vegan carrot muffins

Posted on 1 min read

Carrot cake is my absolute favourite and should not be missing at Easter. Because Sunday brunch is often quite lavish anyway, I have a recipe for you which works wonderfully for muffins and small cakes.

I find it almost more appropriate to be able to offer small portions. In addition, the cupcakes – or the rabbits and eggs as in the picture – look wonderful on a cake stand. The recipe is also free of refined sugar and gluten.

Healthy vegan carrot muffins
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Rezept drucken
Prep Time
15 minutes
Cook Time
25 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Healthy vegan carrot muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Prep Time
15 minutes
Cook Time
25 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
Servings:
Units:
Instructions
  1. Melt the coconut oil and mix with the other liquid ingredients in a bowl.
  2. For the egg substitute, let the mixture of ground flaxseed and water set for 10 minutes and then add it to the liquid mixture.
  3. Combine liquid mixture with dry ingredients and mix well.
  4. Preheat the oven to 180°C and bake the muffins or rabbits in the silicone mould for a maximum of 25 minutes.
  5. Test the muffins with a toothpick.
Recipe Notes

Tip: the cakes taste best when left in the fridge overnight

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