Here's the vegan breakfast recipe I promised you earlier this week. These carrot muffins became my instant favourite - and they're sugar-free too! I love the gorgeous colour given by the freshly made carrot juice and they are just perfect for your breakfast table or enjoyed with a cup of tea in the afternoon.
It's funny how we tend to think baking as such a strict, rule-laden form of art. Baking without white flour, sugar, butter and eggs can (in my opinion at least) result in just as tasty (if not tastier) and certainly much healthier outcome. The whole process becomes much more interesting and enjoyable when you stop treating baking as a chemistry class and start experimenting with your own ideas instead.
These muffins are a perfect example: trust the natural sweetness of carrots (no additional sugar needed), the combining force of tahini (instead of egg) and the goodness of the wholegrain. I'm in love!
Vegan Carrot Muffins
(Recipe inspired by Caroline Marie Dupont)
260g wholegrain spelt flour
110g rolled oats
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
375ml (1 1/2 cups) freshly made carrot-ginger juice*
50ml olive oil
2 tablespoon tahini (recipe here)
* I used about a kilo of carrots and a small knob of ginger to make the juice.
1. Preheat oven to 180C and prepare a 12-cup muffin tin.
2. Mix all the dry ingredients together.
3. In a separate bowl, whisk together the juice, olive oil and tahini.
4. Fold the wet ingredients into the dry ingredients. Spoon the batter into the muffin cups and bake for 20-25 minutes or until a tester comes out clean. Leave to cool on a wire rack before serving.