So whether you’re cutting down on animal foods for environmental or ethical reasons, or you are allergic to dairy or eggs (vegan isn’t necessarily healthier so I’m not going to count that as a valid reason), give these vegan carrot cake muffins a go, plus you’ll have a load of chickpeas to use in a tasty recipe like my dessert hummus!
I have a free healthy baking cheat sheet that helps you recreate your own favourite baked treats using nutritious ingredients, you can grab it here!
140ml Aquafaba (what I got from one tin)
½ tsp mixed spice
75g vanilla vegan protein powder (such as Awesome Supplements, use code POLLYH05 for a discount)
½ tsp cream of tartare
100g grated carrots
Preheat the oven to 180°c
Pour the aquafaba into a large bowl and beat with an electric whisk to stiff peaks (could take 5 minutes or more)
Whisk in the protein powder, spices, and cream of tartare
Fold in the grated carrots
Pour into 4 large muffin cases
Bake for 20 minutes or until firm
Eat warm or cool, and be delicate when handling them as they can be a bit delicate