Bran Muffins with Carrots and Walnuts

This week on the blog I decided to do an update recipe of my Carrot Bran and Walnut Muffins. It’s such a delicious recipe that is so great for lunchboxes, breakfasts and afternoon treats. If you’re one who can tolerate bran, then I’m sure you’ll love this recipe. It’s sweetened with dates, coconut sugar and raisins and is full of fibre. 

I had such fun adjusting this recipe (only slightly) and taking the photographs was the main highlight. One Friday morning, I had this creative urge and headed to the hardware store to get some creative supplies. My mission was to paint some beautiful photography backdrops, and I had such fun doing it!

So I trotted around the hardware store – trying hard to steer clear of all the men on a mission. I thus discovered (and it’s my strong advice) to NEVER get in the way of a man on a mission in a hardware store! Lol! 

I left the store, ‘mdf’, paint and paint brushes in hand and set up my station downstairs at home in the warm winter sun. It was so divine! I listened to a few podcasts, played some zen music and really got into the creative zone! It was such bliss – and thus I created some really cool, textured backdrops for my food photography.

I find it so important to make time to exercise your right brain! The more creative, artistic side of our brains. We all have it – it just takes time and effort to exercise it, and wow! it feels so great! It’s amazing how many different and exciting ideas pop up when you’re in ‘zen-creative’ zone! It’s my goal to make more time for activities like this, and I urge you to too!

So while I’m on this complete different tangent – not related to muffins in the least – I don’t know about you, but I am so excited about the global awareness that is rising with regards to single use plastic and it’s disastrous effects on our planet. In New Zealand alone, nearly all the major supermarkets have phased out single use plastic, replacing them with paper bags, boxes and encouraging more consumers to use their own re-usable tote bags.

It is amazing to see the ripple effect that this is having all over the world, as I see now back in South Africa, big chain supermarkets are also making the move away from plastic and opting for more eco-friendly alternatives. Similar to how media spreads like wildfire across the globe, my hope is for eco-awareness to stretch far and wide, and for more people to become open to the idea of limiting their waste and opt for a lighter footprint on this planet. 

I may not have children, but many of my friends and family do, which is arguably the most important reason take care of this world, and limit the mess they could be left to live through. So I decided to gather a few handy tips to share how I live more eco-conscious and eco-friendly lifestyle. 

My Tips to Living more Eco-Friendly

• Always remember to take your re-usable bags to the supermarket/market. Including smaller re-usable bags for loose vegetables, etc.
• Get yourself a re-useable glass/stainless steel keep-cup, and make a habit of keeping it in your handbag – for when you’re out and about and in need of a coffee,matcha latte,etc 
• No more straws! If you find yourself constantly using straws, get a stainless steel pack to keep in your car/bag/work/etc. #saynotoplasticstraws
• Start a compost bin to place all your food scraps into – less waste in your bin and more goodness to your garden
• Support more local businesses – less carbon footprint and a more stronger community. Use eco-friendly natural products.
• Cook your meals from scratch and make use or your local bulk food store. Take your own glass jars and full up on legumes, grains, flours, etc. This means less packaging as opposed to the ingredients you’d buy from the store.
• Try grow your own food. I’ve dabbled in herb growing but I’ve just recently sewn some kale seeds and I’m so eager to see if the grow. I’ve never grown food from a seed so I’m incredibly excited to see if I can make it work.
• Get a glass/stainless steel re-usable water bottle – and don’t buy water from the supermarket in a PLASTIC bottle! The health implications of the chemicals in these single use plastics are shocking! 
• Limit your amount of animal products and opt for a more eco-conscious plant-based diet. This post is quite an eye opener for those here in New Zealand 
• Try incorporate more eco-conscious sustainable clothing into your wardrobe – like this GORGEOUS range if you have little ones.

So you see, there are small steps we can each take that can definitely make a difference and create a ripple effect throughout the world. Let’s all do our part for a better future for our planet. 

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Carrot Bran and Walnut Muffins (Revised)

Prep Time

15 mins

Cook Time

30 mins

Resting Time

5 mins

Total Time

45 mins

 

A delicious and wholesome muffin recipe that is full of flavour and fibre. Great for lunchboxes, breakfasts and afternoon tea. Plant based and vegan, as well as refined sugar and dairy free. 

Course: Breakfast, Cake, Dessert, Snack, Treat

Cuisine: Dairy Free, Muffins, Plant based, Refined Sugar Free, Sugar Free, Vegan, Wholefood

Servings: 12

Author: Wellness with Taryn

Ingredients

• 1 1/2 Cup Buckwheat Flour - sieved
• 2 Cup Wheat Bran
• 2 Cups Grated Carrots
• 2 TBS Ground Flax Seeds + 4 TBS Water
• 1 Cup Pitted Dates - sautéed with 1/3 cup water until soft
• 1/2 Cup Organic Coconut Sugar
• 1/2 Tsp Celtic Sea Salt
• 2 TBS Cinnamon - A good quality one
• 1/2 Tsp Vanilla Extract
• 1/2 Cup Oil Free Raisins
• 3/4 Cup Walnuts - roughly chopped - keep some aside for garnishing
• 2 TBS Organic Cold Pressed Coconut Oil
• 2 Tsp Baking Powder
• 1/2 Tsp Bicarbonate of Soda
• 1 Cup Plant Milk of choice - I used Almond Milk

Instructions

1. Pre-heat the oven to 180C fan forced.

2. In a small bowl, add the ground flax seeds and water. Mix and leave aside to absorb and swell.

3. In a small sauce pan, add the dates and 1/3 cup water and bring to the boil. Reduce the heat and allow to simmer until the dates are soft and a thick paste has formed. remove from heat and add the coconut oil. Mix well.

4. n a large mixing bowl, add the buckwheat flour, wheat bran, grated carrots coconut sugar, salt, cinnamon, raisins, walnuts, baking powder and baking soda. Mix until all combined. 

5. Add the flax mixture, date and coconut oil mixture, vanilla extract and cup of plant milk of choice. Mix well until everything is fully combined.

6. In a 12 hole muffin tray, line with muffin cups. I use an olive oil spray and cook to coat the cups, ensure the batter doesn't stick to the walls of the paper. 

7. Carefully spoon the mixture evenly into each muffin cup. Garnish the tops with roughly copped walnuts.

8. Once the oven is at temperature, place the tray in at 180C fan forced for 20 mins. 

9. Remove at 20 mins, rotate the tray and pop back into the oven for a further 10 minutes at 140C.

10. Remove and allow to cool for at least 5 mins. Thy should be cooked through, when poked with a knife - it should come out clear. Cooking times may vary with different ovens.

11. Serve with a warm cup of chai tea and enjoy. 

Recipe Notes

• Use Organic wherever possible
• Cooking times may vary with different ovens, I used a fan-forced one
• Try source your ingredients locally, and at bulk food stores. Remember to take your own containers/jars and re-usable shopping bags.