A wholesome tray of vegan carrot muffins for the weekend. Yes, please! This homely recipe makes 12 delicious muffins to eat today and save for the week ahead.

VEGAN CARROT MUFFINS

Makes: 12

INGREDIENTS

250g all-purpose flour
300g dark brown sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 medium or 3 small carrots, washed
2 batches of flax eggs (2 tbsp ground flaxseed/ 6 tbsp hot water)
120ml vegetable oil
1 tsp vanilla essence
1 tbsp apple cider vinegar
100g walnuts
1 tbsp orange zest

METHOD

Preheat the oven to 180°C.

Into a mixing bowl, sift the flour, dark brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Run a spoon through to mix together.

Grate around 2-3 carrots, then add to the mixing bowl.

To make the flax eggs, combine 2 tbsp ground flaxseeds with 6 tbsp hot water. Allow the mixture to sit for 10 minutes or until it turns gloopy.

Next, add the flax eggs to the mixing bowl along with the vegetable oil, vanilla essence and cider vinegar. Combine everything thoroughly – the mixture will be very thick, so keep mixing until it sticks together to form a batter. Finish by adding the grated orange zest to the mixing bowl.

Process the walnuts until they’re broken up into small pieces and add to the batter mix. Make sure the zest and walnuts are thoroughly combined before dividing the batter between 12 cupcake cases.

Bake the muffins for around 30 mins, or until a knife comes out of the centre of one of the muffins clean.

Remove from the cupcake tray immediately and place onto a wire cooling rack to cool before enjoying for a lovely weekday treat!