Description
Easy and juicy carrot muffins with hazelnuts not just for children. These vegan healthy carrot muffins are easy and quick to make and it is a perfect recipe for Easter.
Ingredients
Scale
For 12 muffins:
- 3 medium-sized carrots (grated)
- 270g all-purpose flour
- 70g ground hazelnuts
- 2 tsp baking powder
- 1/2 tsp baking soda
- 60g brown sugar
- 200 ml almond milk
- 100 ml sunflower oil
- 1 tsp vanilla extract
- 2 tbsp honey
- 80g powdered sugar
- 1 lemon (juice)
- Pinch of salt
- Marzipan carrots
Instructions
- Preheat the oven to 190 ° C (375 ° F). Prepare your muffin pan by either greasing the wells or adding paper liners.
- Add flour, baking powder, baking soda, and a pinch of salt to one bowl. Stir gently.
- In the second bowl, mix the milk, oil, honey, vanilla extract, brown sugar, and lemon juice from half the lemon. Mix well.
- Then pour it into a bowl with your dry ingredients. Stir and add the grated carrots and ground hazelnuts. Mix with a spatula until well combined.
- Scoop the batter into the prepared pan, filling the muffin cups almost to the top. Bake for about 20 minutes or until nicely golden.
- Meanwhile, prepare your lemon glaze. Mix in a bowl powdered sugar and fresh lemon juice from the other half of the lemon.
- When muffins are finished, let them chill for at least 10 minutes. Pour the glaze over the muffins. Place your marzipan carrots on each muffin and enjoy!
Notes
You can use normal milk for the non-vegan version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings , Amount per serving:
- Calories: 520
- Sugar: 28g
- Sodium: 151mg
- Fat: 24.2g
- Saturated Fat: 2.6g
- Carbohydrates: 71.9g
- Fiber: 3.4g
- Protein: 8.1g
- Cholesterol: 3mg