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🍰 Vegan Carrot Cake Muffins

185 kcal · 30 min · 4 servings

Ingredients

• 2 medium carrots
• 4 tbsp maple syrup (or another plant-based sweetener)
• 2 tbsp nut butter (or vegetable oil)
• 115 ml plant drink (plant milk)
• 1 tsp vanilla extract
• 130 g flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 6 tbsp powdered sugar
• 2 tsp lemon juice

Instructions

1. 1. Wash the carrots thoroughly and pat them dry with a kitchen towel.
2. 2. Grate the carrots finely.
3. 3. Place the grated carrots into a large bowl.
4. 4. Add maple syrup, nut butter, your favorite plant-based milk, and vanilla extract.
5. 5. Mix the wet ingredients well together.
6. 6. Add flour, baking powder, and cinnamon to the bowl.
7. 7. Stir everything together until you have a uniform batter.
8. 8. Preheat the oven to 200 degrees Celsius conventional heat (or 175 degrees Celsius fan-forced).
9. 9. Place paper liners into the cups of a muffin baking tray.
10. 10. Distribute the batter evenly among the paper cups.
11. 11. Bake the muffins in the oven for about 15 to 20 minutes.
12. 12. In the meantime, whisk powdered sugar with lemon juice to make the glaze.
13. 13. Remove the muffins from the oven after baking.
14. 14. Let them cool down completely.
15. 15. Carefully remove the muffins from the paper liners.
16. 16. Dab the cooled muffins with the lemon glaze.

Nutrition per serving

• kcal: 185
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 33 g