Carrot Muffins

Ingredients

• 100 g coconut yogurt
• 2 tbsp locust bean gum
• 200 g carrots
• 200 g buckwheat flour
• 100 g ground hazelnuts
• 3 tsp baking powder
• 1 tsp cinnamon
• 100 ml plant oil (e.g., rapeseed oil)
• 100 g applesauce
• 150 ml plant drink (plant milk)
• 50 g coconut blossom sugar
• 1 tbsp Apple cider vinegar

Instructions

1. 1.

   Preheat the oven to 180 °C (fan 160 °C; gas: level 2–3) and line a muffin tin with paper cups.

2. 2.

   For the frosting, place the coconut yogurt in a bowl and mix with locust bean gum until smooth. Chill the yogurt until needed.

3. 3.

   Wash, peel, and grate the carrots on a kitchen grater. In a separate bowl combine the flour, ground hazelnuts, baking powder, and cinnamon and stir together.

4. 4.

   In another bowl whisk together the plant oil, applesauce, plant milk, sugar, and vinegar.

5. 5.

   Add the wet mixture to the dry ingredients and mix with an electric hand mixer until just combined. Gently fold in the grated carrots.

6. 6.

   Fill the muffin cups and bake for about 25 minutes.

7. 7.

   Let the muffins cool in the tin and then cover them with the coconut yogurt frosting.