Vegan Carrot-Cake Muffins

Ingredients

• 2 medium carrots
• 4 tbsp maple syrup (or another plant-based sweetener)
• 2 tbsp nut butter (or vegetable oil)
• 115 ml plant drink (plant milk)
• 1 tsp vanilla extract
• 130 g flour
• 1 tsp Baking powder
• 1 tsp cinnamon
• 6 tbsp powdered sugar
• 2 tsp lemon juice

Instructions

1. 1.

   Wash, pat dry, and grate the carrots. In a bowl mix carrot shreds with maple syrup, nut butter, plant drink, vanilla extract, flour, baking powder, and cinnamon to form the batter.

2. 2.

   Line muffin tin cups with paper liners and evenly spoon the batter into each cup.

3. 3.

   Bake vegan carrot-cake muffins in a preheated oven at 200 °C (175 °C fan; gas: level 3) for about 15–20 minutes.

4. 4.

   Meanwhile, whisk powdered sugar with lemon juice to make the glaze.

5. 5.

   Remove muffins from the oven, let them cool, and release them from the paper liners. Spread glaze over the cooled muffins.