Vegan carrot muffins

These vegan carrot muffins make a great breakfast or a healthy yet sweet snack. They are gluten-free, relatively low in fat and full of plant-based fibre.

1 chia or flax egg
150 g / ¾ cup brown sugar
180 ml / ¾ cup applesauce*
80 ml / 1/3 cup olive oil
2 tsp lemon juice

180 g / 2 cups oat flour (GF certified if needed)
1 tsp baking soda (GF certified if needed)
1½ tsp baking powder (GF certified if needed)
a good pinch of salt
1½ tsp cinnamon
¾ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
80 g / ½ cup packed almond milk pulp**
200 g / 7 oz (approx. 1¾ cups) coarsely grated carrots
½ cup chopped walnuts
a mix of seeds, for topping

View the full recipe at Lazy Cat Kitchen →