Vegan Carrot Cake Muffins

Thanks to the inclusion of the eponymous carrot these Carrot Cake Muffins seem to carry more virtue on their fluffy shoulders than other cakes, though I do have to occassionally remind the Demijohnnies that they really don't count as part of their 5 a day!

However, they are both delicious and can, thanks to their entirely non-dairy ingredients, also be happily munched by our vegan supporters too. The use of our Perthshire Rapeseed Oil ensures a truly moist and sweet, carrotty cake. A word of warning, when served at the garden tea table the Demijohn hens also took a shine to them and managed to steal one from the tea table – so guard your Carrot cake Muffins well!

Ingredients

  • 100g Self raising flour
  • ½ tsp ground mixed spice
  • 100g golden caster sugar
  • 75ml Perthshire Rapeseed Oil
  • 50ml non-dairy milk (we used an instant home-made version of oat milk which seemed to work!)
  • ½ banana, mashed well
  • 125g carrot, peeled and grated.

Non Dairy Carrot Cake Muffins

Preparation

Heat the oven to 190C/fan 170C/gas 5. Line a six hole muffin tray with case. (Mine is for large muffins, a cupcake tray will make twice as many). Mix the flour, mixed spice and sugar in a bowl. Then add the Perthshire Rapeseed Oil, oat milk and banana, followed by the grated carrot. Divide the mixture between the muffin cases and bake for 25-30 minutes until risen and golden.