I made these gorgeous little carrot cake muffins a few days ago and wow I’m in love with their moist carrot cakey goodness. They’re vegan, gluten free and packed full of nuts and seeds so perfect for breakfast or a healthy snack. As usual these have no refinded sugar – just sweetened with a little coconut syrup – I literally used 1/4 cup of coconut syrup for the whole batch.
I think one of the best things about this recipe is the creamy cashew topping which actually exactly the same recipe I used for my passion fruit pots. If you make the same quantities as I have you will have some left over so you can use the cashew cream for breakfast with some berries or oats stirred in – just loosed with some almond milk. Delicious.
Don’t make the same mistake as I did though -I didn’t wait for the muffins to be completely cool before topping them with the cashew cream (I’ve got to the most impatient person ever!) so my topping wilted a little! No less tasty but you may want them to look more perfect wait a little….
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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