are you thinking about a healthy vegan take away breakfast? here you have an amazing recipe to solve your struggle, to make your mornings easier. give me thanks later.
these muffins are full of flavour with banana, apple, carrots and ground cinnamon. and don’t expect a dry texture because are not that kind of muffins, these ones are moist and they last fresh for so many days!
some people think that vegan food it’s boring and without interesting flavours. these muffins are created to prove that they’re completely wrong, and because we want to treat well ourselves.
VEGAN APPLE CARROT MUFFINS
(makes about 8 big muffins)
· ingredients ·
1 + ½ flax egg (1 ½ flaxseed meal + 2 ½ Tsp water)
60 ml olive oil
½ big ripe banana
60 ml maple syrup
1 big apple
100 g muscovado sugar
½ tsp salt
1 + ½ tsp baking soda
½ tsp ground cinnamon
120 ml oat milk
60 g grated carrot
60 g rolled oats
150 g plain flour
30 g chopped walnuts
some muscovado sugar for the top
· step by step ·
preheat the oven at 170ºC and prepare 8 muffin liners on a baking tray.
for the flax egg pour 1 + ½ tsp of flaxseed in a food processor and press until it’s ground. then whisk it well with 2 + ½ Tbsp of water and leave it into the fridge for 15 minutes minimum. it will have the consistence of and egg.
with a fork mash the banana and add the flax egg, maple syrup, olive oil and whisk until it’s combined.
pour in the chopped apple, brown sugar, baking soda, salt, cinnamon and mix everything.
add the oat milk and stir the batter.
add the grated carrots, rolled oats, almond meal and plain flour and mix the batter until it’s well combined.
divide the batter into the prepared muffin liners and top them with some chopped walnuts and also sprinkle some muscobado sugar on the top.
bake them for about 35 to 40 min at 170ºC.
take them from the oven and leave the muffins cool for 10min in a baking rack.