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 lunchbox suitable healthy snacks.

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Vegan Carrot Cake Cupcakes

Prep Time 5

Cook Time 18

Total Time 23

Servings 12

Suitable For 6m+

Ingredients

WET INGREDIENTS:

1 medium carrot (100g, finely grated)
2 large bananas (220g peeled, mashed)
125 ml soy milk
60 ml olive oil
1 tsp apple cider vinegar

DRY INGREDIENTS:

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

COCONUT FROSTING:

250 g coconut yogurt (plain)
80 ml coconut oil (melted )

OPTIONAL TO DECORATE:

2 tbsp walnuts (crushed, omit for <18 months)
1/4 small carrot (finely grated )

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.