Sunday, 23 August 2015

Healthy Carrot Muffins

A few days ago, I made some carrot muffins and they turned out mighty fine if you ask me. Obviously muffins are not the healthiest food you can eat if you compare them to your fruit and veggies but compared to your doughnut you're munching down on right now, their pretty damn good and satisfying. They also happen to be vegan because I want everyone to get a taste of them.

Serves 12

2 cups of sieved wholemeal flour
½ tsp of bicarbonate of soda
½ cup of rice malt syrup
1tsp of cinnamon
a pinch of nutmeg
2 peeled carrots
1 cup of almond milk
2 tbs of coconut oil
2 tbs chia seeds
110ml of water (6tbs spoons)
12 cupcake/muffin liners
12 pecans

1. Preheat the oven to 200°C & line the muffin tray with the liners
2. Mix the chia seeds & water together in a small cup until they have a thick, jelly like consistency
3. Blend the carrot in a food processor or grate it by hand
4. Mix the flour, bicarbonate of soda, syrup, carrot, nutmeg & cinnamon in a large bowl making a well.
4. Heat the coconut oil in the microwave for 30 seconds
5. Stir in the coconut oil & milk into the well. Lastly add in the thickened chia seeds
6. Mix it by hand or with a blender
7. Evenly distribute the mixture into the 12 muffin holes
8. Pop a pecan on top of each of the pre-baked muffins
9. Bake for 18 - 20 minutes
10. Enjoy, best served warm

How simple did that sound? Chia is a great substitute for egg, especially if you're vegan or in my case, ran out of eggs but found a stash of chia seeds in the pantry. The general rule for chia to egg substitution is 1tbs chia + 3tbs water = 1 egg. If you're baking something finer you can also grind the chia before adding water but in this case, I didn't think it was necessary. Also you can use honey instead of rice malt syrup or even just brown sugar.

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