Hey lovely Steemians, are you ready for the Easter holidays?
For most people Easter means time for easter eggs and other typical traditions that involve some kind of animal cruelty. But you can also celebrate Easter without these rituals.
There are so many amazing plant based egg replacers, for example ground flax seeds like in this recipe.
These carrot muffins are not only egg and cruelty free, but contain only whole food ingredients. So theoretically you could even have them for Easter breakfast. 😋
Here goes the easy recipe...
VEGAN CARROT CUPCAKES FOR EASTER 🐰
Prep time: 20 min
Portions: 12
Ingredients:
- 2 tbsp flax seeds
- 8 tbsp water
- 50 g coconut oil
- 2 ripe bananas
- 80 g date syrup
- handful of pitted dates
- 1,5 tsp baking soda
- ½ tsp cinnamon
- 120 ml plant milk
- 100 g carrots
- 100 g oats
- handful of chopped walnuts
- 1 small can of coconut milk (250 ml), refrigerated for at least 24 hours
Instructions:
- Preheat the oven at 180 degrees celcius and lay out a muffin tray with muffin papers.
- Blend the flax seeds and water into a "flax egg".
- In a food processor blend the dates into a paste.
- Mix the flax egg, date paste, mashed banana, sweetener of choice and coconut oil.
- Add the baking soda and cinnamon and continue mixing.
- Add the shredded carrots in the end.
- Next, process the pats into a fine flour, add the mixture and stirr well.
- Distribute the mass evenly into the 12 muffin forms and bake for around 35 minutes at 180 degrees celsius.
- In the meantime, whisk the hardened coconut milk together with 2-3 tbsp of sweetener into a cream.
- Add the cream onto the cooled down muffins and sprinkle some chopped walnut on top.