Nothing like a healthy carrot cake muffin! Now, these vegan carrot cake muffins may look decedent and drool worthy but we can assure you, they are guilt free!
If you look at recipes for carrot cakes, they are commonly laced with sugar in the cake and the frosting. We are spoilt with choice for healthy alternatives to sugar, so we have switched them out in this recipe.
We also went for spelt and oat flour. While it’s not gluten free, its unrefined, low GI, high in fibre, minerals and B vitamins.
For anyone wondering what the heck xylitol is; it comes from a tree! It’s a great alternative to sugar as it tastes just like it but lacks calories and doesn’t spike insulin and inflammation like regular sugar does.
We hope you love these just as much as we do!
Preheat oven to 175°C.
Get 12 patty pans ready by brushing a little coconut oil on and placing on a tray. We like to use silicone baking cups as they're reusable.
In a medium bowl, combine milk, apple sauce, coconut sugar, vanilla and whisk well.
In a separate bowl, combine flour, baking powder and spices.
Pour wet mixture into dry and combine well with a spatula.
Fold carrot and chopped walnuts into mixture.
Spoon mixture into baking cups and bake for 25-30 minutes. You can pierce the centre with a toothpick or skewer and if it comes out clean, they're ready.
Set aside to cool and start on the frosting.
To make the frosting, place xylitol, vegan butter and milk into your thermomix or standing mixer. Start off slow and increase speed until you have a thick frosting.
Place frosting into a piping bag or sandwich bag with the tip cut off and frost your muffins. Enjoy!