Carrot cake muffins with earl grey

It’s shameful how long I’ve been procrastinating posting this recipe. But hey, childhood favourites don’t go anywhere, do they?

This is one of the first recipes I made when I got into baking. Well, a slightly easier version of this recipe that is. But over the years I modified the recipe, made it healthier and eventually veganized it.

I hope you like it as much as I do! If you make it, let me know and show me pictures via Instagram, e-mail, …

xxx Silke

carrot cake muffins with earl grey

  • Servings: 10-12 muffins
  • Difficulty: medium
  • Print

Ingredients

  • 200 grams wholewheat flour
  • 120 grams oats
  • 1 tablespoon baking powder
  • 1 teaspoon ginger powder
  • 1/4 teaspoon salt
  • 1 flax egg*
  • 250 milliliters almond milk
  • 10 centiliters very strong earl grey tea
  • 2 tablespoons maple syrup
  • 60 grams apple sauce
  • 1 teaspoon vanilla essence
  • 75 grams roughly chopped walnuts
  • 60 grams raisins
  • 140 grams grated carrots

Directions

  1. Preheat the oven for 190° Celsius.
  2. Put silicone muffin molds in your muffin tin.
  3. In a bowl, stir the flour, the oats, the baking powder, the ginger powder and the salt together.
  4. In another bowl, mix the flax egg, the almond milk, the earl grey tea, the maple syrup, the apple sauce and the vanilla essence.
  5. Add the wet ingredients to the dry ingredients and mix well.
  6. Fold the walnuts, raisins and carrot in the batter.
  7. Divide the batter over the muffin molds.
  8. Put in the oven and bake for 20 minutes or until golden-brown.

[/recipe-ingredients]

For the flax egg: stir together 1 teaspoon grounded flax and 3 teaspoons water and let set in the fridge for 10 minutes.

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