Ingredients

The following ingredients have 12 Servings
  • 1 chia or flax egg
  • 150 g / ¾ cup brown sugar
  • 180 ml / ¾ cup applesauce*
  • 80 ml / 1/3 cup olive oil
  • 2 tsp lemon juice
  • 180 g / 2 cups oat flour (GF certified if needed)
  • 1 tsp baking soda (GF certified if needed)
  • 1½ tsp baking powder (GF certified if needed)
  • a good pinch of salt
  • 1½ tsp cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 80 g / ½ cup packed almond milk pulp**
  • 200 g / 7 oz (approx. 1¾ cups) coarsely grated carrots
  • ½ cup chopped walnuts
  • a mix of seeds, for topping

Instruction

  • Prepare a chia (or flax egg) - detailed instructions here.
  • Set the oven to 180° C / 355° C. Grease a standard 12-hole muffin tin with a tiny bit of olive oil.
  • In a bowl mix together sugar, applesauce, olive oil, lemon juice and chia egg. Whisk vigorously with a hand whisk.
  • In another bowl mix together oat flour, salt, spices, baking powder and baking soda.
  • Place a sieve over the bowl with wet ingredients and sift the dry ingredients into the wet ingredients. Mix well.
  • Fold in almond milk pulp (no need to dry it out first), grated carrots and chopped walnuts.
  • Spoon the batter between 12 muffin holes, decorate with a mixture of sesame, sunflower, pumpkin seeds and some coconut flakes.
  • 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.