Carrot & Muesli Muffins [Vegan, GF]

by - March 27, 2016


Muffins are so perfect for on the go or when you just want a quick meal. They can be made really sweet for dessert, but can also be made really nutritious and perfect as a boosting little meal. These particular ones are filled with fruit, veggies and seeds, and taste absolutely delicious. They are slightly on the dense side, as they are so packed with amazing things, but still moist and delicious and I highly recommend them.

RECIPE (makes 12 muffins)
2/3 cup oats
1.5 cup flour (I used 1 cup buckwheat and 1/2 cup ground almonds)
1 ripe banana, mashed
1 apple, grated
1 big carrot, grated (about 1 heaping cup)
1 tbsp chia seeds + 3 tbsp water
1/4 cup coconut oil
1/2 cup date syrup (or other natural sweetener)
1/2 cup almond milk
1.5 tsp baking powder
1 tsp ground cinnamon
Pinch of salt
Pumpkin seeds + oats for topping (optional)

Preheat your oven to 180C or 350F
Start by adding the chia seeds and water to a bowl and set aside to let it set and make a gel. Then combine all of the other ingredients in a bowl. When the chia seeds have expanded (after about 10-15 minutes) add them as well and mix everything together. Then divide the mixture into muffins liners. Top each muffins with some oats and pumpkin seeds (optional). Bake the muffins for about 40 minutes. You can stick a toothpick into one of them after about 30 mins to check if it comes out clean. If it does, they are done, but if not, keep baking them for a bit longer. When they are done, let them cool and enjoy!

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