Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
These carrot, date & walnut muffins are perfect for Easter baking - simple, nourishing and so good with a cup of tea.
Makes: 10–12
Prep Time: 15 minutes
Bake Time: 15-16 minutes
Ingredients
- 180g plain flour
- 60g ground almonds
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- Pinch of salt
- 100g Medjool dates, finely chopped
- 1 carrot, grated
- 60g walnuts, chopped
- 70ml coconut oil
- 4 tbsp maple syrup
- 1 tsp vanilla extract
Frosting (optional)
- 150g vegan cream cheese
- 2–3 tbsp icing sugar
- Juice ½ lemon
Optional toppings;
- Mini Eggs
- Crushed Pistachios
Method
- Preheat oven to 180°C (160°C fan) and line a muffin tin with cases.
- In a bowl, whisk together the flour, ground almonds, baking powder, spices and salt.
- In another bowl, mix melted coconut oil, plant milk, maple syrup and vanilla.
- Stir the wet ingredients into the dry until just combined. Fold in carrot, dates and walnuts.
- Divide evenly between cases.
- Bake for approx 15 – 16 minutes, until golden and a skewer comes out clean.
- Cool slightly before serving.
- Top as desired.
