Vegan Carrot Muffins

(makes 10)

(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)

 

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.

Recipe Source

Vegan Carrot Muffins