These oaty carrot cake muffins are simple to make and deliciously moist. Cinnamon and nutmeg add spice and the addition of coconut sugar gives a rich caramel flavour and wonderful colour. Try cashew butter icing for a vegan alternative to the classic cream cheese icing.
150g Mornflake Gluten Free Superfast
150g gluten free plain flour
75g ground almonds
¾ tsp. ground cinnamon
½ tsp ground nutmeg
1½ tsp baking powder
¾ tsp bicarbonate of soda
150g coconut sugar
75g dairy free butter, melted
300ml almond milk
75ml orange juice
3 medium carrots, grated
For the icing
300g cashew butter
3 tbsp. maple syrup
6 tbsp. orange juice
Preheat the oven to 180°C and place muffin cases into a 12-hole muffin tray.
Weigh out the oats into a blender cup and blitz until the oats form flour. Tip the oat flour into a large bowl and add the rest of the dry ingredients and mix together. Pour in the almond milk, add the melted butter, grated carrots and stir thoroughly.
Carefully spoon the carrot cake muffin mixture into the cases. Place the muffins into the oven on the middle shelf and bake for 18 minutes, until they have risen and springy to touch.
Remove from oven and place on a wire cooling rack and leave to cool for 5 minutes before carefully removing the muffins from the tray to cool completely.
To make the icing add the cashew butter, maple syrup and orange juice to a bowl and stir until thoroughly combined. Transfer to a piping bag and decorate the muffins or use a palate knife and spread over the muffins.
Store the carrot cake muffins in an airtight container and eat within 3 days.