Carrot Cake Muffins (vegan, gluten-free & sugar-free)
Enjoy these vegan, gluten-free and sugar-free carrot cake muffins topped with decadent coconut cream frosting - they're the perfect healthy snack!
Prep Time45 mins
Cook Time40 mins
Servings: 12 muffins
For the muffins
- 1½ tbsp ground flaxseed, mixed with 4 tbsp water and set aside
- ¼ cup melted coconut oil
- ¼ cup coconut nectar/maple syrup/agave syrup
- 1 large apple, grated
- 1¼ cup grated carrot
- ½ cup almond milk (unsweetened)
- ¼ cup coconut sugar
- ½ tsp sea salt
- 2 tsp baking soda
- ½ tsp cinnamon
- 1¼ cup ground almonds
- 1 cup brown rice flour
- ⅓ cup chopped walnuts
- ⅓ cup raisins
For the frosting - ensure all ingredients are chilled
- 1 cup coconut cream (Chill a can of high quality coconut milk in the fridge overnight. Use only the hardened cream that separates from the liquid.)
- ½ cup coconut yoghurt
- 3 tbsp coconut nectar/maple syrup/agave syrup
- ¼ tsp vanilla essence
- ½ tsp lemon juice
For the muffins
Preheat the oven to 350°F/175°C and grease a 12-muffin tin with coconut oil.
In a large bowl, whisk the flaxseed, coconut oil and coconut nectar until combined.
Add the apple, grated carrot and almond milk and whisk again.
Add the coconut sugar, salt, baking soda, cinnamon, ground almonds and rice flour and stir until just combined.
Gently fold in the walnuts and raisins.
Divide the mixture evenly between the 12 muffin tins and bake for approximately 30-40 minutes (until a knife comes out of the centre of each muffin clean).
Leave the muffins in the tin for 10 minutes, then turn out and leave to cool completely on a wire rack.
For the frosting
To make the frosting, chill a large bowl in the freezer for 10 minutes. Also ensure all ingredients have been refrigerated (if ingredients are different temperatures it causes the frosting to curdle).
Using an electric whisk, beat the coconut cream in the chilled bowl until thick and all lumps are removed.
Gently add in the yoghurt, coconut nectar, vanilla and lemon juice, whilst continually whisking until the mixture is light and fluffy (about 3-5 minutes total).
Refrigerate the frosting until ready for use, then using a spoon or icing bag decorate the top of each muffin with the it. Enjoy!