Vegan Easter Carrot Muffins

Carrot cake is as much a part of Easter as Easter bunny, Easter lamb and looking for chocolate eggs. We have created a nutritious version of the classic in muffin form for you. The dough does not require any flour, we use our exotic fruit porridge instead. This gives the muffins a special touch and makes them nice and sweet. The frosting tastes really fresh and is made from cashew nuts and vegan cream cheese. The recipe is of course vegan and free of industrial sugar and, the muffins taste so good too. They will even convince your grim uncle of the varied Easter brunch. Promise.

Ingredients

100g 3Bears Exotic Fruit Porridge
25g Walnuts
1 tsp Baking Powder
40g Carrot (finely grated)
50g Maple Syrup
20g Cashew Butter
70g Carbonated Mineral Water
½ tsp Organic Lime Zest

Ingredients for the frosting:
40g Cashew Nuts
50g Vegan Cream Cheese Alternative
1 tbsp Maple Syrup chopped pistachios

 

Preparation

Pour hot water over the cashews and soak for 2-3 hours. Prepare the oven to 160°C and the muffin tins. Grind the exotic fruit porridge into flour in a blender and then pour it into a mixing bowl. Roughly chop the walnuts and add them to the mixing bowl along with the baking powder. Pour the grated carrot, maple syrup, cashew butter, lime zest and mineral water into the mixing bowl. Mix everything briefly with a whisk to form a smooth dough. Pour the batter into the muffin cups and bake in the oven for about 15-20 minutes.

Then let it cool completely. For the frosting, put the soaked cashews (without the soaking water) in a blender with the vegan cream cheese alternative and the maple syrup and mix into a smooth cream. Cover and place in the refrigerator for about 1 hour. Spread the frosting over the muffins, smooth it out and sprinkle with the chopped pistachios.

Tip: If the muffins are prepared without the frosting, use approx. 10g less maple syrup in the dough.