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KOMEKO Club
Vegane „Carrot Cake“ Muffins

Vegan “Carrot Cake” muffins

by KOMEKO Team in Recipes
How many muffins do you want to bake?
8


Creative, plant-based & perfect for that café feeling at home – these muffins bring varied enjoyment directly to your plate.

#gluten-free #vegan

Ingredients

    For the dough:

  • 160 g KOMEKO KUCHENGLÜCK
  • 0.5 tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 100 g maple syrup (or agave syrup)
  • 160 ml almond milk
  • 2 tbsp nut butter
  • 1 tsp vanilla extract
  • 1 Banana (large), mashed
  • 100 g carrots, grated
  • 45 g walnut or pecan nuts, chopped
  • 2 Whole Vegetable Beetgold Tortilla Carrot

    • For the topping:

  • 100 g vegan cream cheese
  • 50 g powdered sugar
  • 2 tbsp lemon juice

Preparation

  1. Prepare oven and muffin tin
    Preheat oven to 180°C top/bottom heat and grease 8 muffin cups in a muffin tray.
  2. Cut and shape tortilla circles
    Cut four 9 cm circles from each tortilla. Make four slits of approximately 2 cm on each circle. Place each disc in a muffin tin and press down to conform to the shape of the baking pan.
  3. Mix dry ingredients
    Sift KOMEKO KUCHENGLÜCK, baking soda, baking powder, salt and cinnamon and mix.
  4. Stir in liquid ingredients
    Stir in milk, nut butter, maple syrup, vanilla extract and banana puree until well blended.
  5. Fold in carrots and nuts
    Carefully stir in the grated carrots and nuts.
  6. Fill the dough into the molds and bake
    Divide the mixture evenly among the 8 tortilla muffin cups and bake in the oven for 20–25 minutes, until golden brown. Let the muffins cool.
  7. Prepare and apply topping
    Mix vegan cream cheese, lemon juice and powdered sugar until smooth and spread on the muffins.
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Tags: Kuchenglück
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KOMEKO KUCHENGLÜCK

KOMEKO KUCHENGLÜCK

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5,49 €
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Rice flour mix for cakes, cookies and biscuits

Content size: 1 piece

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