Dough for carrot muffins

• 200g carrots, finely grated
• 100g vegan butter, melted / alternatively butter, if not vegan
• 80g applesauce, unsweetened
• 50g cane sugar or xylitol
• 50ml plant drink
• 100g gf. Oat flour
• 50g rice flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 teaspoon vanilla bourbon, ground
• 1 teaspoon ginger powder
• 1/2 tsp cardamom powder
• 1/2 tsp clove powder
• 1/4 tsp nutmeg powder
• 1 pinch of salt
• 30g pecan nuts, chopped (optional)

Note: Instead of oat and rice flour, you can also use a universal gluten-free flour mix. If it is not gluten-free, simply use 150g wheat or spelt flour.

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Pistachio frosting

• 50g pistachios, finely ground
• 100g vegan butter, soft
• 150g powdered sugar
• 1 teaspoon cinnamon

1. Preheat the oven to 180 degrees top/bottom heat. Grease the muffin tray with margarine to prevent them from sticking after baking.
2. Finely grate the carrots on a grater and set aside.
3. Mix all the dry ingredients well in a bowl.
4. Add the apple sauce, melted vegan butter, plant-based drink and carrots to the dry ingredients and mix everything into a smooth batter. Fold the chopped pecan nuts into the batter.
5. Pour the batter into the prepared muffin tin and bake in the oven for approx. 20 minutes. Test with a skewer: if the batter no longer sticks to the knife, the muffins are ready. Remove the tray and leave the muffins to cool completely.
6. For the pistachio frosting, peel the pistachios and grind finely in a blender. In a tall container, mix the vegan butter, powdered sugar, cinnamon and ground pistachios with a hand mixer until creamy. Pour the mixture into a piping bag and garnish the muffins with it. Sprinkle a few pistachios over the muffins and these delicious carrot muffins😊 are ready.