Vegan carrot and apple muffins without sugar

Ingredients for 14 servings:

• 180 g spelt flour
• 30 g oat flakes
• 50 g coconut oil
• 60 g xylitol (sugar substitute) or stevia
• 1 tsp cinnamon
• 1 ½ tsp baking powder
• 1 pinch of salt
• 2 tbsp chia gel
• 1 m.-sized apple
• 150 g carrot(s)
• 1 ½ tbsp desiccated coconut
• 80 ml water or almond drink
• possibly oil for the mold or paper baking cups

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

easy and quick with oat flakes and coconut

Preheat the oven to 200°C (top/bottom heat, fan oven: 180°C). Peel the apple and carrots and set aside. In a baking bowl, mix the dry ingredients (flour, oats, baking powder, and desiccated coconut). You can use any type of spelt flour, depending on your preference. If using wholemeal flour, add a little more liquid at the end. Then add the spices (xylitol or stevia, cinnamon, and salt). Grate the apple and carrots directly into the flour mixture and mix briefly. Finally, stir in the chia gel, oil, and about 80 ml of water or almond milk. While stirring, ensure that the batter is moist and light. It should fall off the spoon a little stiffly. Add a little more water or almond milk if desired. Place the muffin cups on an oven rack and lightly oil them. Silicone or paper baking cups do not require oiling. Fill the muffin cups about 3/4 full with batter. Place the muffins on the middle rack of the preheated oven and bake for about 25 minutes. After the baking time, turn off the oven and let the muffins bake for another 10 minutes with the oven door open. Only then should you remove the muffins from the oven to cool.