Vegan Baby Muffins
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 medium carrot (s)
- 3 tablespoon rapeseed oil
- 3 tablespoon applesauce or pear sauce
- 300 g spelled flour
- 2 teaspoons baking soda
- 200 ml oat milk (oat drink) or almond milk
- 2 m. Apples or pears
Print Recipe
Pin Recipe Instructions
- Finely grate the carrot. Stir in the oil and fruit puree. Add the flour, baking powder and milk. Mix everything together until a sticky dough is formed. If the dough is still too runny, add a little more flour. Cut the fruit into small pieces and fold in.
- Spread the finished dough generously over 12 muffin tins and bake at 180 degrees, top and bottom heat, middle rack, for 30 minutes.
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