Vegan apple and carrot muffins

Ingredients for 1 servings:

• 300 g carrot(s), grated
• 140 g applesauce
• 100 g vegetable oil
• 400 g wheat flour
• 130 g raw cane sugar
• 50 g desiccated coconut
• 2 tbsp cinnamon
• 1 pinch of salt
• 1 packet of baking powder
• 100 g powdered sugar
• some lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

very juicy, with lemon glaze

Preheat the oven to 180°C. Mix the wet and dry ingredients in two separate bowls. Then add them together in a bowl and knead with your hands until a firm dough forms. Line a muffin tin with baking cups. Shape the dough into twelve golf ball-sized balls and place them in the cups. Bake on the middle rack for 45 minutes. Mix the icing with enough lemon juice to form a thick mixture. Brush the icing over the warm muffins and let cool. Tip: If you don’t have any powdered sugar, simply grind regular sugar and mix it with lemon juice. The icing won’t be quite as light in color, but it will still taste good.