Vegan carrot cake muffins

Here’s a sweet way to serve the ones to at may be looking a little sad at the bottom of your veggie draw!

INGREDIENTS:
Dry Ingredients:
1 cup whole meal flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
2 tsp cinnamon
1 tsp nutmeg
¼ cup brown sugar (optional)
1 cup of grated carrot
¼ cup crushed walnuts
1/3 cup sultanas
Wet ingredients:
¼ cup maple syrup
¼ cup melted coconut oil
1 tsp vanilla essence
1 chia egg (1 Tbsp chia to 2 Tbsp water)
1/3 cup oat milk

Vegan butter cream icing:
1 cup icing sugar
Juice of a lemon
¼ cup vegan butter
Top with crushed walnuts

METHOD:
1. Pre-heat the oven to 180degrees fan bake and lookout your silicone muffin cups or tray.
2. In a large mixing bowl, fold together all the dry ingredients. In a smaller bowl, do the same with the wet
ingredients before mixing them together and adding your choice of plant milk.
3. Pour ingredients into the muffin cups and bake for 20 minutes until cooked throughout.
4. Leave to cool and ice with homemade vegan buttercream, sprinkling with walnuts ontop.

Find more of my easy vegan recipes, made using 🥕🥕 on @seedandsprouts blog, including two tasty #plantbased salads! 🧡