These vegan carrot and apple muffins are perfect for breakfast or a snack. They are made healthy with carrot, apple and flaxseed but slightly sweet with just 1 tbsp of brown sugar!
I fancied something different for breakfast. My son eats Weetabix every morning as he’s obsessed to it and it’s not easy to get him eat something else. He didn’t enjoy pancakes and scones for breakfast in the past so I tried muffins this time. I used my savoury carrot muffins recipe but changed a few of the ingredients to make them suitable for breakfast.
The Vegan Carrot and Apple Breakfast Muffins are:
- Made with healthy ingredients
- Sweetened with only 1 tbsp of brown sugar
- Perfect for breakfast, snack or packed lunch
- Very easy to make with basic ingredients
- Budget friendly
Ingredients needed:
- Ground Flaxseed
- Sunflower oil or any other unflavoured oil
- Soy milk or any other plant based milk
- Carrot
- Apple
- Brown sugar or any other sugar
- Plain flour
- Baking powder
- Salt
- Rolled oats for the topping
It’s really easy to make these muffins. You just need to mix everything together, put it in a muffin tin and bake for half and hour. You can use just carrot if you have no apple in hand or the other way round. I used brown sugar as it’s slightly healthier but white sugar also works.
Quick making guide:
- Preheat the oven to 180°C (gas mark 4.5). Spread a thin layer of margarine in each muffin hole to grease.
- Prepare the flax egg in a bowl. Add in the oil and soy milk and stir to combine. Set aside.
- In a large mixing bowl, sift flour, brown sugar, baking powder and salt together and stir.
- Add the grated carrot and apple to the dry mixture and stir well. The carrot and apple should be coated nicely with the mixture.
- Pour the wet mixture into the dry mixture. Mix well until combined but please don’t over mix! The mixture should be looking very thick but this will make the nice, tall muffins.
- Fill each muffin hole of the muffin tin with the mixture with a spoon and top with some oats.
- Put it in the oven and bake for 30 to 35 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Allow to cool at least for 5 to 10 minutes before serving.
I made these muffins quickly on a Saturday morning and ate them warm just after they came out of the oven. They still taste yummy when cool as well. Please store the muffins in an airtight container, they will keep up to 3 days at room temperature.
VEGAN CARROT AND APPLE BREAKFAST MUFFINS
Ingredients
Flax egg
- 1 tbsp Ground flaxseed
- 3 tbsp Hot water
For the rest
- 25 ml Sunflower oil or any other unflavoured oil
- 110 ml Soya milk or any other plant based milk
- 30 g Carrot grated
- 30 g Apple grated
- 1 tbsp Brown sugar or any other sugar
- 180 g Plain flour
- 6 tsp Baking powder (one heap tea spoon)
- 1/4 tsp Salt
- Rolled oats for the topping
Instructions
- Preheat the oven to 180°C (gas mark 4.5). Spread a thin layer of margarine in each muffin hole to grease.
- Mix the ground flaxseed and hot water in a bowl and set aside for a few minutes. this makes the flax egg.
- When the flax egg formed a thick, gloopy consistency, add in the oil and soy milk and stir to combine. Set aside.
- In a large mixing bowl, sift flour, brown sugar, baking powder and salt together and stir.
- Add the grated carrot and apple to the dry mixture and stir well. The carrot and apple should be coated nicely with the mixture.
- Pour the wet flax egg mixture into the dry mixture. Mix well until combined but please don’t over mix!
- The mixture should be looking very thick but this will make the nice, tall muffins. Fill each muffin hole of the muffin tin with the mixture with a spoon and top with some oats.
- Put it in the oven and bake for 30 to 35 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Allow to cool at least for 5 to 10 minutes before serving.