carrot muffins

fresh, juicy and super delicious

for 12 muffins

150 gr gratened carots (about. 3 – 4 carats)

250 gr spelt

130 gr raw cane sugar

70 gr grounded hazelnuts

1 teaspoon baking powder

1 teaspoon cinnamon

pinch of salt

200 ml oat milk

100 ml coconut oil

1 teaspoon vanilla extract

100 gr powdered sugar

240 g vegan cream cheese

1 tablespoon maple syrup

lemon zest of half a lemon

pecan or walnuts

preheat the oven on 180°c over- and underheat. put 12 paper forms in the muffin baking tray. peel the carrots and grate them. sift the spelt, the sugar, the baking powder, the cinnamon and the salt in a bowl. add the hazelnuts and mix well. add oatmilk, coconut oil and the vanilla extract and stir untill the mixture becomes nice and smooth. add the grated carrots and blend it well. divide the batter evenly between the 12 muffin cups and bake the muffings for 25 minutes. then take them out and let them cool down.

for the frosting: mix the powder sugar with the vegan cream cheese, the maple syrup and the lemon zest until you have a smooth mixture. give a teaspoon of the mixture on each muffin and decorate with a wallnut or a pecan.