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Prep time

Cook time

Total time

Servings

12
How to make Ulu Hye's

Healthy vegan carrot cake muffins

Nothing like a healthy carrot cake muffin form! Now, these vegan carrot cake muffins may look decedent and drool worthy but we can assure you they are guilt free!

If you look at recipes for carrot cakes, they are commonly laced with sugar. In the cake and the frosting. We are spoilt with choice for healthy alternatives to sugar. So we have switched them out in this recipe.

We also went for spelt and oat flour. While it’s not gluten free, its unrefined, low GI, high in fibre, minerals and b vitamins.

For anyone wondering what the heck xylitol is; it comes from a tree! It’s a great alternative to sugar as it tastes just like it back lacks calories and doesn’t spike insulin and inflammation like regular sugar does.

We hope you love these just as much as we do!

Ingredients

  • 1/2 C nut milk
  • 1 C spelt flour
  • 1 C oat flour
  • 3/4 C coconut sugar
  • 1/2 C unsweetened apple sauce
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp chia seeds + 6 tbsp water
  • 2.5 C grated carrot
  • 1/2 C coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 C chopped walnuts
Frosting
  • 3 C powdered xylitol (any sweetener will do - this one is just zero calories and better for you)
  • 1/3 C vegan butter
  • 2-3 tbsp Ulu Hye nut milk

Steps

1

Preheat oven to 175°C
2

Get 12 patty pans ready by brushing a little coconut oil on and placing on a tray. We like to use silicon baking cups as they're re-usable
3

In a medium bowl, combine milk, apple sauce, coconut sugar, vanilla and whisk well
4

In a separate bowl, combine flour, baking powder and spices
5

Pour wet mixture into dry and combine well with a spatula
6

Fold carrot and chopped walnuts into mixture
7

Spoon mixture into baking cups and bake for 25-30 minutes. You can pierce the centre with a toothpick or skewer and if it comes out clean, they're ready
8

Set aside to cool and start on the icing
9

To make the frosting place xylitol, vegan butter and milk into your thermomix or standing mixer. Start off slow and increase speed until you have a thick frosting
10

Place frosting into a piping bag or sandwich bag with the tip cut off and frost your cup cakes
11

Enjoy!

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