Vegan Carrot and Apple Muffins Without Sugar

Summary

Ingredients

• 180 g spelled flour
• 30 g oatmeal
• 50 g coconut oil
• 60 g xylitol (suar substitute) or stevia
• 1 teaspoon cinnamon
• 1 ½ teaspoon baking powder
• 1 pinch (s) salt
• 2 tablespoon chia gel
• 1 apple
• 150 g carrot (s)
• 1 ½ tablespoon desiccated coconut
• 80 ml water or almond drink
• possibly oil for the mold or paper liners

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Instructions

1. Preheat the oven to 200 ° C (top / bottom heat, convection: 180 ° C). Peel the apple and carrots and set aside.
2. Mix the dry ingredients (flour, oat flakes, baking powder and desiccated coconut) in a baking bowl. Depending on your preference, all types of spelled flour can be used. With wholemeal flour, add a little more liquid at the end.
3. Then add the spices (xylitol or stevia, cinnamon and salt). Now rub the apple and carrots directly into the flour mixture and mix briefly once.
4. Finally stir in the chia gel, oil and approx. 80 ml of water or almond drink. When stirring, make sure that the dough is moist and loose. It should fall off the spoon a little tough. Possibly add some more water or almond drink.
5. Spread the muffin cups on an oven rack and lightly oil them. It is not necessary to oil them with silicone or paper cases.
6. Fill the dough up to about 3/4 of the way into the molds.
7. Put the muffins on the middle rack in the preheated oven and bake for about 25 minutes. After the baking time, switch off the oven and let the muffins bake for another 10 minutes with the oven door open. Only then take the muffins out of the oven to cool down.