Fruity Carrot Cake Muffins
Gorgeously soft and fruity carrot cake muffins! With carrots, mixed fruit, ground almonds and crunchy walnuts. Perfect for breakfast, treat or snack.
Perfect soft and fruity carrot cake muffins. They have a lovely balance with the carrots, mixed fruit, ground almonds and crunchy walnuts. Delicious and perfect for breakfast, treat or snack.
And as its Easter it would have seemed amis not to post some sort of carrot cake recipe and I hope you’ll love these. They definitely hit the carrot cake spot whilst being super easy to make and packed with wholesome ingredients.
I think all the family would love both making and eating there – Enjoy!
Much love, Niki xxx
Makes 12
Ingredients
For the dry mix
- 150 self raising flour
- 80 g ground almonds
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 150 g light brown sugar
For the wet mix
- 1 tsp vanilla extract
- 200 ml plant based milk
- 75 ml vegetable oil
- 1 tsp apple cider vinegar
- 175 g carrots shredded
- 60 g mixed dried fruit
- 70 g walnuts pieces
Instructions
- Preheat the oven to 180c.
- Line a muffin tray with 12 cases.
- Mix the dry ingredients in a large bowl.
- Mix the plant-based milk, vanilla, vegetable oil and cider vinegar in a jug then pour into the dry mix. Stir until smooth.
- Add the grated carrots, dried fruit and walnut pieces and mix well.
- Divide the mixture equally between the 12 muffin cases and bake for 25 minutes.
- Use a skewer to test the middle of the cupcakes come out clean.
- Leave to cool.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
