With colder days coming, it’s time to increase the intake of cinnamon and gingerbread spices, so here we go with a simple and healthy recipe to get in the mood for winter.
The recipe for muffins is 100% plant based, instead of eggs, I am using aquafaba (that’s just the liquid from the can of chickpeas. For me this is usually a side product of making hummus. But if you are not vegan you can use an egg instead. Also, the topping is not at all vegan, but it is totally optional.
Carrot muffins with nuts (vegan)
Breakfast, Dessert, Vegan
3 large carrots (finely grated)
1/2 cup vegetable oil
1 cup vegetable milk (can be replaced with normal milk)
100ml aquafaba (can be replaced with 1 egg)
2 table spoons peanut butter
1 cups of flour
2/3 cup brown sugar
2 tea spoons baking powder
1 tea spoon cinnamon
1 tea spoon gingerbread spice
100g pecan nuts, chopped
Icing (optional) – all the ingredients must be at room temperature
150g Philadelphia cheese (room temperature)
50g soft butter
100g powder sugar
2g lemon juice
Mix the flour, sugar, baking powder and spices in a bowl.
In a separate bowl place grated carrots, oil, peanut butter, aquafaba (or egg). Mix them well.
Add the dry ingredients to the wet ingredients and mix briefly.
Add 2/3 of the nuts and mix them in.
Fill up muffin forms lined with paper cups. Top with the remaining nuts.
Bake at 180°C for around 35 minutes.
The ingredients must all be room temperature!
Place all ingredients in a bowl and mix until smooth.
Wait until the muffins are well cold to spread the icing.