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Carrot Bran and Walnut Muffins (Revised)

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
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
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.