The snow last weekend gave me a great excuse to stay in the kitchen and bake. I haven’t baked muffins for a while and I wanted to trial some vegan ones. I admit I wasn’t sure if they would have the same rise and texture and I did get through a few ‘testers’ to check on baking times. But these worked a treat and I have them stocked in my freezer for a quick brekkie.
Delicious with some coconut yoghurt and maple syrup drizzled over the top. It has inspired me to try lots more – so watch this space. You can’t beat a muffin for breakfast.
The Christmas muffin cases added to the snowy feel!
Carrot & Coconut Muffins
- 125g Spelt or wholemeal flour
- 125g plain white flour
- 90g sugar (I used golden caster sugar)
- 3 teaspoons baking powder
- 80g finely grated carrot
- 50g coconut flakes
- 80g raisins
- 250ml Almond milk
- 90ml Rapeseed oil
- 1 flax egg – 1 tablespoon ground flaxseed mixed with 3 tablespoons of water and left for 10mins.
Mix all the dry ingredients together in a bowl, including the carrot, coconut and raisins. Mix the wet ingredients together (milk, oil and flax egg). Add the wet to the dry and mix.
Spoon into muffin cases and bake at 180c/350f/Gas 4 – for 25 minutes. Cover with foil and cook for a further 5-10 minutes.