Carrot Ginger Walnut Muffins

A long time since I baked! Ginger muffins are probably my favourite flavour of muffins. The aroma from the oven whets your appetite such that you’ll whack down these muffins straight from the oven. Yup, it’s that hard to resist! Chia egg and applesauce keep these muffins moist. Don’t skimp on the grated ginger, it’s all about that zing!

2018-07-12 20:17:48

Serves 8

A zingy muffin if you're in the mood for a sweet grab-n-go breakfast, or for tea time. These slightly sweet and warming muffins pair perfectly well with a cuppa bitter matcha latte. Vegan, gluten-free.

Cook Time

20 min

Cook Time

20 min

Ingredients

7 g (1 tbsp) ground chia seeds
45 g (3 tbsp) filtered water
84 g (3/4 cup) almond flour
80 g (3/4 cup) rolled oats
1 1/2 tsp pumpkin pie spice (or a mixture of ground cinnamon, ginger, allspice, nutmeg, cloves)
1/8 tsp Himalayan pink salt
1 tsp baking powder
1/2 tsp baking soda
64 g (1/4 cup) maple syrup
120 g (1/2 cup) homemade applesauce
20 g (2 tbsp) cold-pressed coconut oil
1 tbsp grated ginger
72 g (3/4 cup) grated carrot
40 g (1/3 cup) walnuts, coarsely chopped

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Instructions

Preheat oven to 175 degrees Celsius.
In a medium-size bowl, whisk together the chia seeds and water. Let stand for 5 minutes. In a separate bowl, mix the almond meal, rolled oats, salt, pumpkin pie spice, baking powder, and baking soda. Add the maple syrup, applesauce, and coconut oil to the chia seeds and whisk with a fork until well combined. Mix in the ginger and shredded carrot. Add the dry ingredients to the wet and mix together, then fold in the walnuts. Divide the batter among 8 muffin cups (about 70 g per muffin), and bake for 15– 20 minutes, or until golden brown (the time will vary from oven to oven). These muffins are best served warm.

Notes