Vegan Carrot Muffins with Walnut Crunch



Makes 24 Muffins

    • For the Dry Mix
    • 450g Organic Spelt Flour
    • 2 Tsp Organic Mixed Spice
    • 1 Tsp Organic Ground Cinnamon
    • 1 tsp Organic Ground Ginger
    • 2 tsp Organic Baking Powder
    • 1 tsp Organic Bicarbonate of Soda
    • 200g Organic Raisins
    • 150g Organic Raw Cane Sugar
    • 100g Organic Dark Muscovado Sugar
    • 200g Organic Grated Carrot
    • For the Wet Mix
    • 300ml Warm Water
    • 100ml Organic Coconut Oil
    • 1 tsp Organic Vanilla Extract
    • For the Walnut Crunch
    • 75g Organic Chopped Walnuts
    • 50g Organic Demerara Sugar
    • 1 Tbsp Organic Coconut Oil
    • ½ tsp Organic Ground Cinnamon


  1. Place all of the Dry ingredients into a bowl and mix thoroughly to ensure there are no lumps of sugar.VCM
  2. Mix together the wet ingredients and pour into the dry mix, stir until combined.VCM3
  3. Place 1 tablespoonful of the mixture into each of the muffin cases.VCM4
  4. Mix together the ingredients for the Walnut Crunch and put 1 teaspoonful of this onto each of the muffins before baking.VCM5
  5. Bake for 20 minutes on Gas Mark 4/180c or until Golden Brown and allow to cool in the muffin tin.