Carrot Cake Muffins Recipe

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.


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