2teasp.Egg Replacer (or flaxseed eggs) with 4 tbsp of water (see note 1)
1/3cup (60gr)Brown Sugar
1 1/2cup (225gr)Plain Flour
1 1/2teasp.Baking Powder
1/2teasp.Baking Soda
2teasp.Cinnamon Powder
1teasp.Ground Ginger Powder
1teasp.Nutmeg Powder
1cup (about 2 large)Carrots, grated
1small Apple, grated
1/3cup Walnuts, chopped (optional)
Instructions
Preheat your oven on 180'C / 350'F. Line a Muffin Tray with paper cups or grease them well.
Using your food processor or a traditional grater, grate the Carrots then the Apple and drain well to remove as much of the moisture as possible. Set Aside.
In a small bowl, prepare your Egg Replacer for 2 Eggs with the amount of water required on the package of your Egg Replacer (I used 4 tbsp of Water - see note 1).
In a large bowl, mix the melted Coconut Oil, Plant-Based Milk, Lemon Juice and Egg Replacer.
Whisk in the Brown Sugar, then stir in the rest of the dry ingredients: Plain Flour, Baking Powder, Baking Soda, Cinnamon Powder, Ground Ginger Powder and Nutmeg Powder.
Fold in the Grated Carrots and Apple to create a homogenuous batter, then add the chopped walnuts (optional). Stir for a few seconds to combine.
Pour a little bit of batter into each muffin cup and bake for 15 to 20 minutes or until the tip of a knife comes out clean. Transfer onto a cooling rack to cool down.
Notes
Read the instruction on the package of your Egg Replacer for the exact quantity of water required. The quantity of Eggs being replaced in this recipe is 2.