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fruity-carrot-cake-muffins 1a

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.
Prep time: 10 minutes
Cook time: 25 minutes
Makes 12
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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.
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