Pre-heat the oven to 180ºC. Line a 12 hole muffin tin with muffin cases.
Add the lemon juice to the soya milk and leave it to curdle for a few minutes.
Mix the 10g portion of chopped pecan nuts in a small bowl with the 2 tablespoons of maple syrup.
Mix the flour, baking powder, cinnamon, and salt together in a large bowl. Stir in the 20g portion of chopped pecans and the raisins (if using).
Add the carrot, maple syrup, vanilla essence and oil or apple sauce (or half and half) to the curdled soya milk. Whisk well to combine.
Pour the wet ingredients into the dry and mix quickly. Don't worry if its a bit lumpy - it's more important not to knock all the air out the mix.
Spoon the mix into the prepared muffin cases equally. Sprinkle a little of the maple syrup/pecan nut mix on the top of each muffin.
Tap the muffin tray on the worktop and place in the oven. Bake for 20-25 minutes, turning half way through. Remove from the oven and leave to cool in the trays.
Sprinkle a little icing sugar over the top to finish off if required.
