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Fruity carrot cake muffins
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5 from 1 vote

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.
Course Breakfast, Cake, Snack
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Almonds, Carrot cake, Carrots, Christmas, Dinner party, Mixed fruit, Muffins, Valentines, Walnuts
Prep Time 10 minutes
Cook Time 25 minutes
Author Niki Webster

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.

Notes

Makes 12