Eggless carrot cake muffins (dairy free and egg free)
These eggless carrot cake muffins are a snack time favourite in our house! Choose between adding vegan chocolate chunks for a sweet treat, or raisins for a healthier (but still delicious!) option. As well as being egg free, they are also dairy free, with a nut free option.
Ingredients
- 280 g self raising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 30 g brown sugar
- 1 tsp cinnamon
- 1 large carrot (peeled and grated)
- 175 ml plant based milk of your choice (choose an unsweetened and calcium fortified milk)
- 160 ml olive oil
- 50 ml maple syrup
- 1 tsp vanilla essence
- 40 g raisins or vegan chocolate, broken into small chunks
Instructions
- Preheat your oven to 180ºc / 160ºc fan and add cases to your muffin tray. I like to use silicone cases; as well as being reusable, I never have problems with them sticking to the muffin when it’s time for eating!
- Add the dry ingredients (self raising flour, bicarbonate of soda, baking powder, sugar and cinnamon) to a large bowl and stir them together until they are well combined.
- Grate your carrot and give it a really good squeeze over the sink or an empty bowl to get rid of the excess moisture.
- Mix the oat milk, oil, maple syrup and vanilla essence in a bowl or jug, then add this and the grated carrot to the dry ingredients. With vegan baking it is important to work quickly once the wet ingredients have been added. Mix it together for around 10 seconds, just enough to combine everything but being careful not to over mix; it doesn’t matter if some lumps remain.
- Then add your vegan chocolate chunks or raisins, and give the mix a brief stir through to distribute them evenly.
- Bang the bowl on the worktop and you may see some bubbles rise to the top – this stops the raising agents working too quickly. Then divide the mixture between the muffin cases and get it straight into the oven.
- Bake for around 25 minutes. Remove once they are lightly browned on top, and a skewer inserted in the middle comes out clean. Cool for 10 mins in the muffin tray and then move to a wire rack.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.