Moist carrot muffins, vegan & gluten-free

Who says muffins can only be made with fruit? The unique combination of fresh carrots and sweet batter delights the senses with its moist texture. Especially for those who aren't fans of overly sweet and artificial baked goods, these carrot muffins will be a welcome change.

Allow me to introduce: your new go-to recipe for quick and delicious muffins, packed with fiber and vitamins thanks to their high carrot content. They taste so good you could easily become addicted, which their relatively healthy recipe and simple preparation certainly don't make difficult. Thanks to the carefully selected ingredients, they are also completely vegan and gluten-free, making them a treat for almost everyone.

As a personal touch, I added small pieces of vegan white chocolate to the dough, which provide delicate moments of indulgence. The sweet chocolate perfectly balances the savory carrot and leaves a lasting creamy note.

Ingredients

Makes 9 servings / muffins

Dry ingredients

• 140 g gluten-free flour

• 85 g ground almonds

• 40g vegan white chocolate

• 70 g sugar

• 1 1/2 tsp baking powder

• 1/3 tsp baking soda

• 1/2 tsp cinnamon

• 1 pinch of salt

Moist ingredients

• 140 g carrots (finely grated)

• 120 ml plant milk

• 30 ml sunflower oil

• 2 tsp lemon juice

• 1 tsp vanilla flavoring

decoration

• 90 g icing sugar (finely sifted)

• 22 ml lemon juice

• vegan sprinkles

• vegan marzipan carrots

The ingredients I used are shown in one of the pictures. The gluten-free flour is from Schär and the vegan chocolate is from Veganz. I bought the marzipan carrots at Rewe and the decorative sprinkles at Penny. Finding baking ingredients that are 100% vegan and gluten-free isn't always easy, so here's a little tip on where you can find them.

Preparation

1. Preheat the oven to 180 °C fan-forced.

2. Line a muffin tin with 9 paper baking cups.

3. Cut the white chocolate into small pieces with a knife.

4. Wash, peel, and finely grate the carrots using a kitchen grater.

Preparation

1. Place all the dry ingredients in a bowl and mix with the chopped chocolate pieces.

2. Then, put the wet ingredients together with the finely grated carrots into a separate bowl and mix well.

3. Now add the wet ingredients to the dry ingredients and mix everything with a wooden spoon. Be careful not to overmix, as overmixing or overmixing (e.g., with a hand mixer) can make the gluten-free dough tough and rubbery.

4. Fill the prepared muffin tins with the finished batter and bake at 180 °C fan oven for 25 minutes.

5. To find out if the batter is fully baked, insert a toothpick into the center of the muffin - nothing should stick to it when you pull it out.

6. Allow the muffins to cool to room temperature before removing them from the tin and decorating them.

Decoration

1. For the glaze, icing sugar is finely sifted into a bowl using a hand sieve and then stirred with lemon juice until all lumps have dissolved.

2. The muffins can be decorated with icing as desired and, before it dries, decorated with sprinkles and marzipan carrots.

3. Once the glaze has dried, they can be served and eaten. As always, I wish you:

Bon appetit!