Healthy Carrot Cake Muffins (Vegan)

Step 1

Preheat the oven to 180c. and line a muffin tin with 12 muffin cases.

Step 2

Make the flax egg replacer by stirring together the ground flaxseed and water until it turns to a thick, gel-like consistency.

Step 3

Add the flax egg to a large mixing bowl with the orange juice, zest, coconut oil and agave syrup.

Step 4

Next add the flours, baking powder, soda, salt and spices. Stir until well combined.

Step 5

Gently fold in the carrots and raisins.

Step 6

Spoon the mixture evenly into the muffin cases and sprinkle some coconut sugar and cinnamon on top.

Step 7

Bake for 20 minutes or until dark golden brown and a toothpick inserted in the middle comes out clean.

Step 8

Leave to cool in the tin for 5 minutes and then transfer to a wire cooling rack to cool completely before serving.

Step 9

To store, these muffins can be kept in a air-tight tin for up to 3 days at room temperature.