Carrot Cake Muffins (Vegan & Keto) // Sweet Laurel

Carrot Cake Muffins (Vegan + Keto)

Here’s a simple, yet satisfying recipe that will not disappoint! Carrot Cake is an obvious favorite at Sweet Laurel, so why not make it in a muffin that is snack-able anytime of day.\? This quick and easy variation is both keto-friendly and vegan, and welcomes all sort of adaptations. Feel free to leave off the icing for a less sweet, breakfast on the go type recipe.


Yield: 9 muffins
Prep Time: 40 minutes


Ingredients:

2 cups almond flour

1/2 teaspoon pink salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3 tablespoons freshly ground flax seed (freshly ground chia works too) + 1/2 cup water

1/3 cup maple syrup OR 1/4 Lakanto Monkfruit Sweetener + 1/3 cup water to make Keto

1/4 cup coconut oil (melted) or avocado oil

1 1/2 cups shredded carrots

1/2 cup chopped raisins

1/2 cup chopped walnuts


Directions:

Preheat your oven to 350.

Prepare muffin tin by lining with paper or parchment liners. 

In a small bowl, mix the 3 tablespoons freshly ground flax or chia with 1/2 cup water, set aside. Let it sit for about 10 minutes. 

In another bowl, mix together the almond flour, pink salt, baking soda, cinnamon and ginger. Set aside.

In a large bowl, place the flax eggs, sweetener (maple or monk fruit) and oil. Mix together, then slowly mix in the almond flour mixture. Fold in carrots, raisins and walnuts. 

Scoop batter into prepared muffin tins. Baked for about 30 minutes. Allow to cool then top with icing. Enjoy!


Glaze Icing (2 options)

Classic Sweet Laurel Coconut Butter Glaze

Ingredients:

1 cup coconut butter

Juice of 1 lemon

2 tablespoons maple syrup or honey

1 teaspoon vanilla extract 1/4 cup almond milk

Directions:
In a pan over very low heat, melt the coconut butter. It can burn very easily, so watch it, and stir constantly. Once the coconut butter is smooth and melted, remove from heat. Allow to cool, then stir in the remaining ingredients.

OR

Simple Keto Icing 

Ingredients:

1 cup almond milk

2-2 1/2 cups Lakanto Powdered Sugar

1 teaspoon vanilla extract

Directions:
Mix all ingredients together in a bowl and whisk until smooth texture is reached. If you’d like the icing thicker, add more powdered sugar. For more of a glaze add more milk.
Note: you will have left over icing. Use on top of Classic Easter Cookies!

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