These muffins are light, fully and so delicious. The addition of ground almonds gives the sponge a delicate but moist texture and the spices mean it is super flavourful and almost gingerbread like. Either bake into a whole cake or separately as muffins.
Makes 14 Muffins
- 7g Apple Cider Vinegar
- 200ml Oat Milk
- 200g Carrots
- 100g Vegan Butter, melted
- 140g Demerara Sugar
- 250g Plain Flour
- 100g Ground Almonds
- 8g Baking Powder
- 4g Bicarbonate of Soda
- 6g Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- Pinch Salt
- Icing Sugar
- Boiling Water
- Start by preheating your oven to 175 degrees.
- Next combine the milk and vinegar and leave to stand for 10 minutes.
- In a large mixing bowl sieve the flour, ground almonds, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Set aside until later.
- Peel the carrots and blitz in a food processor until fine – or you can grate it using a box grater.
- Add the blitzed carrot into a bowl and mix in the melted butter. Add the sugar and the milk with vinegar, to the carrots and whisk together until combined.
- Pour the wet carrot mixture into the dry flour mixture and whisk until just combined and the flour is all incorporated.
- Grease a muffin tray or use some paper liners and divide the mixture evenly between 14 cases.
- Bake in the oven for 15 mins or until a skewer comes out clean when inserted into the centre. If you are baking it as a whole cake it will take about 30-35 minutes.
- Leave to cool enough to handle and then remove from the muffin tray and leave to cool fully on a wire rack.
- For the icing combine 100g icing sugar with a tbsp of boiling water at a time until a thick paste has formed. Drizzle over the muffins and enjoy!