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Carrot Muffins with Vegan Cream Cheese Icing

Carrot Muffins with Vegan Cream Cheese Icing
4.5 26 ratings
Prep. 15min
Total 40min
12 pieces
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Ingredients

Carrot Muffins
  • almonds
    110 g
  • sugar
    80 g
  • carrots cut into pieces (2 cm)
    200 g
  • spelt flour
    200 g
  • almond milk
    190 g
  • vegetable oil
    100 g
  • ground cinnamon
    1 tsp
  • vanilla pod seeds only (see tip)
    ½
  • baking powder
    2 tsp
  • bicarbonate of soda
    1 tsp
Icing
  • sugar
    110 g
  • vegan butter diced
    35 g
  • vegan cream cheese
    90 g

Difficulty

easy

Nutrition per 1 piece

Sodium 218.8 mg
Protein 5.1 g
Calories 1209.7 kJ / 289.1 kcal
Fat 16.9 g
Fibre 3.6 g
Saturated Fat 2.5 g
Carbohydrates 32.2 g

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