Friday, 20 April 2018

Sugar free vegan carrot/chia muffins

I created this recipe as I've recently not be as keen as usual on eating my greens, so I wanted a yummy way to get some veggies in my diet as well as some protein! I was also needing MANY revision snacks and wanted to have large batches ready to save time, so I just freeze these and take them out in the morning in preparation for the library :)



Ingredients (serves 10)

3 medium carrots
200g plain self raising flour (I prefer brown)
80g honey*/syrup
20g chia seeds
200ml soya milk

1 tsp baking powder
4 tsp cinnamon powder


      


Method

  • Turn on oven to 200 degrees fan
  • First, measure out the chia seeds into a bowl and pour on the soya milk to allow to soak. Stir once.
  • Finely grate the carrots. If you have a blender I recommend blending the grated carrots for a smoother consistency, but it's not the ned of the world if you don't have one. Add the carrot to the chia seed bowl and stir.
  • Measure out all the dry ingredients (self raising flour, baking powder and cinnamon) into a large mixing bowl.
  • Add the carrot and chia seed mixture to the bowl of dry ingredients and add the honey.
  • Stir thoroughly to ensure an even distribution. You should have a fairly sloppy consistency, so if not, either add more soya milk or more flour depending on if it needs thinning or thickening.
  • Now either spoon into 10 muffin cases, or this recipe works equally well as a loaf, so a greased loaf tin.
  • Pop in the oven for 25 minutes then allow time for cooling
  • Enjoy!




Love Helen XX

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