These spicy little vegan carrot cake muffins are moist, fluffy and extremely easy to make. It’s important to follow the order carefully ensuring top texture.
With warming notes of ginger and mixed spice carried through by earthy carrots and walnuts – these muffins are guaranteed to deliver in flavour. I also think this batter would work perfectly as a cake with a slather of cream cheese icing. Delish. If you aren’t into spices, try these Banana Buckwheat muffins.
- 1 cup of buckwheat flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda (do not add with the dry ingredients!)
- 1 teaspoon of ginger spice
- 1 teaspoon of mixed spice
- 1 tablespoon of cinnamon
- a pinch of salt
- 2 large or 3 medium-sized carrots grated
- two overripe bananas*
- 1 tablespoon of apple cider vinegar
- 1/3 cup of mylk
- 1/4 cup of coconut oil
- 1 teaspoon of vanilla essence
- 1/4 cup of maple syrup (honey will work too if you’re not vegan)
- 1/3 cup of raisins
- 1 handful of walnuts, chopped
*Tip: If your bananas are not overripe, you can pop them in the oven for 15 minutes until their skin gets blackened.
Set your oven to 180°C. Line a muffin tin with coconut oil.
In a small bowl, add the apple cider vinegar and mylk alternative. Mix well and set aside to ‘curdle’.
In a large bowl, sieve the buckwheat flour, baking powder, salt, cinnamon, mixed spice and ginger spice. Add the raisins, carrots and walnuts. Mix well so that all of the extras are coated.
In a sperate bowl, mash the two overripe bananas and add the baking soda. Whisk until combined and small air bubbles form. Add the coconut oil, vanilla essence and maple syrup. Mix well.
Add the banana mixture to the dry mix along with the vegan butter’mylk’. Combine well but DO NOT OVERMIX.
Using a tablespoon, spoon the mixture evenly into the muffin tray. This batter should make 6 large-ish muffins. Bake for 25 mins or until a toothpick comes out clean.