Beetroot, Carrot and Thyme Savoury Muffins (vegan)

Step 1

Preheat the oven to 200°C (180°C fan)

Step 2

Line 12 hole cupcake tin with cupcake size cases. I have used 5" squares cut from baking paper.

Step 3

Finely slice red onion and sauté with a bit of olive oil for about 5 minutes. Take off the heat and leave to cool down.

Step 4

Peel and coarsely grate beetroot and carrot and set aside.

Step 5

In a large bowl whisk together spelt flour, baking powder, bicarbonate of soda and salt.

Step 6

Add oats, beetroot, carrot and thyme and mix well together.

Step 7

In a small bowl whisk together coconut milk, apple cider vinegar and olive oil. Add to the dry mix and stir together until just combined. It should be a thick dough consistency.

Step 8

Fold in onion and pumpkin seeds.

Step 9

Spoon the mixture into your prepared cases and sprinkle with extra pumpkin seeds.

Step 10

Bake for about 40 to 45 min or until a cocktail stick comes out clean.

Step 11

Remove from the oven once ready, leave to cool down for 15 min before moving onto a wire rack.

Step 12

Enjoy!