Vegan 🌱 suitable 6+ months 👶🏼 makes 12 muffins

These vegan BLW suitable muffins are a healthy snack or meal with the bonus of hidden veggies. You can make these Vegan Carrot Cake Cupcakes as cupcakes for special occasions with the simple coconut yogurt frosting or as muffins for lujnchbox suitable healthy snacks.

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Vegan Carrot Cake Cupcakes

Prep Time 5

Cook Time 18

Servings 12 cupcakes

Ingredients

WET INGREDIENTS:

1 medium/100g of carrot (finely grated)
2 large ripe bananas (approx. 220g peeled, mashed)
1/2 cup/125ml plant milk (soy, oat, etc.)
1/4 cup/60ml olive oil
1 tsp apple cider vinegar

DRY INGREDIENTS:

1 cup/120g spelt or plain flour (GF works)
1/2 cup/50g oats
1 tsp bicarb soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/3 cup/50g of sultanas/raisins (*omit for babies <18 months)

COCONUT FROSTING:

1 cup/250g of plain coconut yogurt
1/3 cup/80ml of melted coconut oil

OPTIONAL TO DECORATE:

2 Tbsp of Crushed walnuts (omit for babies <18 months)
2 Tbsp of finely grated carrot

Instructions

Preheat your oven to 180c/350f.
Add the wet ingredients to a bowl & stir to combine.
Then stir in all of the dry ingredients.
Spoon the mixture evenly across a 12 muffin tray for large muffins or a 24 mini muffin tray.
Cook for 18-20mins for large muffins, or 15-16 minutes for mini muffins until a toothpick comes out clean.
Let the muffins cool in the tray for a few mins before removing and allow to cool before serving (use a spoon to help lift the mini muffins out).
If frosting, whisk this together while the muffins are baking and leave in the fridge to firm up.