Vegan Refined Sugar Free Carrot Chai Muffins with Maple Glaze

Vegan refined sugar free CARROT CHAI MUFFINS with a maple glaze. Easter is coming up soon! So bake up a batch of these delicious healthy muffins for the whole family. They are moist, packed with carrots, apples, walnuts and chai flavor! Perfect for a relaxed Easter breakfast or brunch with the loved ones!

The Recipe 

Vegan refined sugar free carrot muffins with maple glaze

Ingredients

For the muffins:

2 cups / 225 g almond flour

1 1/2 cups / 188 g all-purpose flour (or whole grain pastry flour)

3/4 cup / 110 g coconut sugar

2 tablespoons chai spice

1 tablespoon baking powder

2 apples, grated

1 1/3 / 315 ml plant-based milk

1 tablespoon apple cider vinegar

1 cup / 100 g carrot shreds

1/2 cup/ 50 g walnuts, chopped

For the glaze:

1/4 cup / 55 g coconut butter

2 tablespoons maple syrup

2 tablespoons plant-based milk

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a medium bowl combine all ingredients (except the walnuts) for the muffins and mix with a high speed mixer until smooth. Add walnuts and mix with a spoon. Divide the dough into muffin cups or the molds of a muffin baking pan and bake for about 25-30 minutes. 

3. For the glaze melt coconut butter and mix with plant-based milk and maple syrup. Drizzle over muffins. ENJOY!