Spiced carrot muffins Recipe Gluten-free, dairy-free (casein-free), vegan and hypotoxic.

PORTIONS: 15
PREPARATION: 15 MINUTES
COOKING: 30 MINUTES

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ORGANIC INGREDIENTS

• 1 box of Muffin mix
• 7.5 ml (1 1/2 teaspoons) ground cinnamon
• 2.5 ml (1/2 teaspoon) ground nutmeg
• 1 ml (1/4 teaspoon) ground ginger
• 0.5 ml (1/8 teaspoon) ground cloves
• 2 large eggs* (110 g)
• 100 g (1/2  cup)  light olive oil
• 280 g (1 cup plus 2 tbsp) plant-based milk substitute** of your choice
• 5 ml (1 tsp) vanilla extract
• 220g (2 cups) grated carrots
• 75 g (3/4 cup) pumpkin seeds

PREPARATION

1. Preheat the oven to 350 °F.
2. In a bowl, combine muffin mix and spices. Set aside.
3. In another bowl, combine eggs, oil, plant-based milk substitute and vanilla extract. Beat with an electric mixer until foamy(about 2 minutes).
4. Stir in dry ingredients and mix, using an electric mixer, until batter begins to thicken (about 1 minute).
5. Add carrots and pumpkin seeds with a wooden spoon.  Pour batter into muffin tins lined with paper moulds.
6. Bake on the centre rack for about 30 minutes, until a toothpick inserted in the middle comes out clean.