Vegan carrot muffins

Step 1

Prepare a chia (or flax egg) - detailed instructions here.

Step 2

Set the oven to 180° C / 355° C. Grease a standard 12-hole muffin tin with a tiny bit of olive oil.

Step 3

In a bowl mix together sugar, applesauce, olive oil, lemon juice and chia egg. Whisk vigorously with a hand whisk.

Step 4

In another bowl mix together oat flour, salt, spices, baking powder and baking soda.

Step 5

Place a sieve over the bowl with wet ingredients and sift the dry ingredients into the wet ingredients. Mix well.

Step 6

Fold in almond milk pulp (no need to dry it out first), grated carrots and chopped walnuts.

Step 7

I sprinkled the tops with a mixture of sesame, sunflower, pumpkin seeds and some coconut flakes.

Step 8

Spoon the batter between 12 muffin holes and bake for 40-45 min depending on your oven. The muffins are done when a toothpick comes out fairly clean. Let them cool down completely before removing them from the tin and eating.