Vegan Apple Carrot Muffins - Breakfast Recipe
Vegan Apple Carrot Muffins
Classic, healthy and savoury muffins to enjoy freshly baked or make ahead and freeze.
2 cups organic spelt flour or all-purpose gluten-free flour
½ cup PRANA organic fair trade cane sugar
2 tsp baking soda
1 tsp ground cinnamon
½ tsp sea salt
2 organic apples with skin, chopped
½ cup carrots, grated
½ cup PRANA organic cranberries, sweetened with apple juice
½ cup PRANA organic raw walnuts
¼ cup PRANA organic raw European almonds
¼ cup PRANA organic European pumpkin seeds
½ cup PRANA organic finely grated coconut
½ cup PRANA organic coconut oil
2 tsp vanilla extract Organic whole oats to garnish (optional)
2 tbsp PRANA organic whole black chia seeds
¾ cup almond milk
Add the chia seeds to the almond milk, stir and let sit until mixture forms a gelatinous texture (substitute to eggs).
Preheat oven to 350°F (180°C). Grease muffin tin or line with muffin papers.
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.
In a separate bowl, mix together apples, carrots, cranberries, nuts and coconut.Add to dry ingredient mixture. Mix well
Add oil, soaked chia and vanilla to the mixture. Mix until just combined.
Fill muffin cups ¾ full and top with oats (optional).
Cook for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean.
Remove muffins from tin and let cool on a cooling rack.