Carrot Cake Vegan Oat Muffins

Fancy a sweet treat that still contains three of your five a day?! Okay, so it's not quite a superfood salad! But with banana, carrot and apple these delicious treats are naturally sweet, easy to bake and wonderfully moist in the middle.

INGREDIENTS

2 very ripe bananas (mashed with a fork)

1 large carrot grated

2 small apples grated 

100ml oat milk 

2 tbsp coconut oil

50g coconut sugar

50ml maple syrup

1 tsp mixed spice

2 tsp cinnamon

Pinch of salt

1 tbsp baking powder

1 tsp vanilla essence

150g rolled oats

75g self raising flour (I used gluten free)

100g raisins

100g walnuts chopped

METHOD

  • Preheat the oven to 160C
  • Add all the ingredients except the raisins and walnuts to a mixing bowl and stir together well
  • Spoon into a food processor and pulse. You don't want the mixture to be super smooth, so pulsing to blend works well
  • Stir in the raisins and walnuts
  • Pour the mixture into a 12 muffin cupcake tray
  • Bake in the oven for 25 to 25 mins at 160C. Remove from the oven and allow to cool
  • Store in a tin for up to three days

 

1 comment

I have both of Hanna’s books and started my skin healing journey in August 2019. Diet adjustment works. Always keen to try new recipes… these muffins are LOVELY (dense & moist) and easy to make. They freeze well too. Enjoy!

Lisa P June 15, 2021

Leave a comment

All comments are moderated before being published