Vegan Carrot Muffins
Loaded with vegetables and fruits these vegan carrot muffins are the perfect healthish breakfast or snack.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 75 g raisins
- 2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp of water]
- 250 g spelt flour
- 150 g golden caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp ginger powder
- ½ tsp grated nutmeg
- 1 tsp cinnamon
- 300 g grated carrots
- 200 g pineapple
- 90 ml vegetable oil
- 1 tsp vanilla extract
- 50 ml almond milk
- 90 g walnuts
CHOICE OF OPTIONAL TOPPINGS:
- icing sugar
- Simple Vegan Cashew Cream - see recipe intro for how to make it
- coconut cream - see recipe intro for how to make it
- lemon zest
Instructions
- Boil water. Pour over raisins in a bowl and let them soak in.
- Prepare chia eggs by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.
- Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6.
- Place 12 large paper baking cases in a muffin tin.
- Sieve flour, sugar, baking powder, bicarbonate soda, salt, ginger powder, grated nutmeg and cinnamon in the large bowl.
- In a separate bowl mix together oil, vanilla extract, almond milk and chia egg so there are no lumps. Whizz pineapple in a blender and add to the wet mixture alongside the grated carrots.
- Add carrot mixture to flour mix. Fold in walnuts and drained raisins. Blend until well combined.
- Carefully spoon into each muffin paper baking case in muffin tin to almost full height.
- Place in the oven for around 20-25mins. Insert a skewer to check they are cooked. Skewer should come out clean.
- When the muffins have cooled down add topping if desired. (see recipe intro for suggestions)
Nutrition
Serving: 1muffinCalories: 286kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 252mgPotassium: 187mgFiber: 5gSugar: 16gVitamin A: 4188IUVitamin C: 10mgCalcium: 48mgIron: 2mg