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Sweet, yummy, 100% plant-based, and super easy to make, these carrot cake muffins will quickly become a family favorite.

Though I have always been a carrot cake lover, my hubby isn't a huge fan but he already devoured a few of these yummy vegan treats.

Yesterday was our first day off and I did absolutely nothing. Except making these lovely muffins. Six more days until the madness of the high season starts again. But let's not think about work just yet as we have two friends from Belgium over and guess what. I am cooking them a full vegan dinner tomorrow.

Today is tattoo day.... yippee. A good friend and tattoo artist is also in town and because we helped him conquer difficult times in the past year both my hubby and I are getting a free thank you tattoo. I am getting another animal. Surprise, surprise.

Can you guess which one it is going to be this time? No, it isn't a cat. Already got a few of them lol.

Well, I guess you'll find out soon enough. Picture coming soon, but let's have another carrot muffin first and a lovely cup of mint tea. Hmmmmmm......

CARROT CAKE MUFFINS 🥕🥕🥕

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INGREDIENTS (makes 12 muffins)

2 cups flour of your choice
1 tsp baking powder
1 tsp baking soda
Pinch of salt
2 tsp ground cinnamon
1 tsp ground nutmeg
2.5 cups grated carrots
11/4 cup raw palm sugar
2 chia egg (or flax seed egg, 1 egg = 1 tbsp chia seeds or ground flax seeds + 3 tbsp water)
1/2 cup extra virgin coconut oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
Sliced almonds (topping)

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DIRECTIONS

Preheat oven to 350F or 180C and grease a muffin pan with coconut oil. Set aside. If you are using a non-stick silicone mold like me, no need to grease.

In a small bowl, mix 2 tbsp chia seeds and 6 tbsp water to make 2 chia eggs. Stir well and set aside for a few minutes to make the "egg."

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Then combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl. Stir to combine. Set aside.

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In another bowl, mix the sugar, vanilla extract, apple cider vinegar, and oil. Mix well before adding the chia egg and mix again.

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Combine the dry and wet mixture, stirring until homogenous.

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Add carrots and stir again until incorporated. When the cake mix is too dry add a little water until the desired consistency.

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Pour into the greased muffin pan. Top with sliced almonds if you like and cook for 30 to 45 minutes in the oven. Or until a toothpick comes out clean.

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