Our vegan carrot cake muffins without sugar are particularly delicate thanks to the combination of ground nuts and a subtle note of cardamom and cinnamon. They are the perfect pastry when you want to offer your guests a sweet and healthy treat. The sour-sweet applesauce makes the muffins wonderfully moist and also gives them a natural sweetness. We use xylitol (birch sugar) instead of refined table sugar.
What is xylitol?
Xylitol, also known as “birch sugar”, is a naturally occurring sugar alcohol that can be formed in both plants and humans within the sugar metabolism. Xylitol is preferable to refined table sugar, cane sugar, agave syrup, honey and synthetically produced sweeteners such as aspartame. Xylitol has the same sweetness as table sugar and has a neutral taste.
The idea of using carrots to make a fine sweet pastry originated in Switzerland. There is the so-called Rüblitorte from. Today it is known worldwide and there are numerous variations of the popular Swiss pastry. We show you with our recipe a healthy and delicious variant in the shape of muffins.
Ingredients for the Vegan Carrot Cake Muffins
- 200 g carrots
- 2 tablespoons applesauce
- 100 g ground almonds
- 100 g ground walnuts
- 100 g ground hazelnuts
- 80 g xylitol (birch sugar)
- 80 ml rice milk
- 120 ml coconut oil
- 15 g corn starch or corn flour
- 3 tsp baking powder
- 1 tsp cinnamon
- 1 pinch cardamom
- 1 pinch sea salt
Preparation of the Vegan Carrot Cake Muffins
Preheat the oven to 180 degrees top/bottom heat. Line the muffin tin with paper cups.
Wash the carrots and then grate them very finely.
Mix 100 g ground almonds with 100 g ground walnuts, 100 g ground hazelnuts and 80 g xylitol. Add 3 tsp baking powder and 15 g cornstarch.
Now stir the wet ingredients – 120 ml coconut oil, 80 ml rice milk and 2 tbsp applesauce into the flour mixture until a fluffy dough is formed.
Finally, fold in the grated carrots, 1 tsp of cinnamon, 1 pinch of cardamom and 1 pinch of sea salt.
Pour the batter into the baking pan and let the muffins bake in the oven for about 25 minutes.
Let the muffins cool in the pan for 15 minutes before taking them out. After that, you can let them cool completely on a wire rack.
If you like, you can store the moist carrot muffins in an airtight tin or cake cover at room temperature. So they do not dry out and are durable for about 3-4 days.