Fruity, crunchy and sweet. The perfect way to round off a salad lunch (or start the day for breakfast. Plus they are vegan-friendly too as have no eggs or dairy in them. Bored of banana bread? This one is for you.
360g wholewheat or spelt flour
3 tsp baking powder
3 tsp baking soda
2 tsp freshly ground green
2 tsp cinnamon powder
1 tbsp ginger powder
¼ tsp freshly grated nutmeg
3 large carrots
180ml extra-virgin olive oil
320g maple syrup
240ml soy milk
1 tsp apple vinegar
1 tsp vanilla essence
½ tsp sea salt
100g pistachios, lightly toasted and chopped, plus more for decorating
1 Preheat the oven to 180°C. Line 16 muffin tins with paper cupcake liners.
2 Sift the flour, baking powder, baking soda and spices into a large bowl, and use a whisk to stir together well.
3 Put the grated carrots in a food processor and pulse a few times until well shredded, set aside.
4 In another bowl, combine the olive oil, maple syrup, soy milk, vinegar, vanilla and salt, whisk until emulsified and then stir in the carrots.
5 Pour the wet ingredients into the dry and mix until just combined. Fold in the pistachios and divide the batter between the 16 lined muffin tins. Fill all the way to the top.
6 Bake in the oven for 18 to 20 mins.
Do a toothpick test to check if they’re done – the toothpick should come away clean. Remove from the oven and allow to cool for a few mins before transferring to a wire rack to cool completely.
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