Vegan Carrot Muffins
ekilu Team
ingredients
10
Difficulty
Easy
Time
45'
2 servings
Fresh ingredients
carrot
3 oz
plant-based milk
1/4 cup
Pantry ingredients
wheat flour
1/2 cup
olive oil
1 1/4 tbsp
yeast
1 tsp
baking soda
1/2 tsp
sugar
2 tbsp
cinnamon
1 tsp
nutmeg
1 pinch
ginger
1 pinch
Instructions
1
Preheat the oven to 350°F.
2
Combine the dry ingredients in one bowl and the wet ingredients in another.
3
Peel and grate the carrots or chop into tiny pieces using a food processor. Add to the bowl of wet ingredients and mix well.
4
Gradually add the dry ingredients to the wet ones, stirring continually to prevent lumps.
5
Fill the muffin molds 3/4 full with the dough. Bake in the oven for 30–40 minutes, or until you can insert a toothpick into the muffins and it comes out clean. If the molds are not silicone, grease them first with a little margarine and sprinkle with a little flour before adding the batter.
6
Take the muffins out of oven and let cool before turning out and eating.
Tips & Tricks
If you don’t have muffin molds, no problem! You can use the same recipe to make a sponge cake. Just keep an eye on the cake in the oven because the baking time will vary.
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