Vegan nuts & carrot muffins
This recipe is adapted from the famous “carrot cake” wich uses the naturally sweet flavor of carrots to sweeten the preparation. In this recipe there is no butter nor sugar nor egg, available in a tiny version with a mascarpone and vegetable milk icing.
This recipe is vegan, sugar free, dairy free, oil free and gluten free.
The icing is not vegan and is made with dairy product and refined sugar !
|• For 25 tiny muffins||• 15 min prep||• 15 min cooking time|
• For muffins:
– 500 g de carrots
– 250 g buckwheat floor
– 1 teaspoon baking powder
– 50 g de almond powder
– 50 g de hazelnuts powder
– 2 tablespoons grounded cinnamon
– 1/2 teaspoon grounded ginger
– 4 tablespoons applesauce
– 1 tablespoon vanilla extract
– 80 g walnuts
– 80 g almonds
• For icing:
– 250g mascarpone
– 1 packet of vanilla sugar
– 1-2 tablespoon vegetal milk (soya, almond)
• Prepare the icing first: in a bowl, beat the mascarpone, vanilla sugar and the vegetable milk together. The mixture should be creamy but not too thick (add more vegetable milk if necessary). Transfer the cream into a piping bag and store in the fridge until use.
• Peel and grate the carrots.
• In a blender, mix together the grated carrots, buckwheat flour, baking powder, almond and hazelnut powder, ground cinnamon and the ginger, applesauce, and vanilla extract. Mix well until a smooth paste.
• Add the crushed walnut and chopped almonds. Mix with a spoon.
• Lightly oil with a paper towel a metal muffin molds (or use paper trays), fill 3/4 with the dough, and place in preheated oven 180 ° for 15 min.
• Remove the muffin baking tray, test baking muffins with a knife tip (the tip should be dry), and wait 10 minutes for them to cool down before unmolding. Warning, these cakes are very fragile!
• When the muffins are well cooled, mount the mascarpone glaze using the piping bag.
PS: Do not use a silicone mold because the “carrot cake” dough is very spongy and it needs a metal mold that leads the heat well to create the crisp crust of the cake.