Vegan, Paleo

Who doesn’t love a muffin? This one can be a quick breakfast, a snack, or lovely addition to your child’s lunch. I kept it vegan below, but you could add ½ cup of collagen to add some wholesome protein to it. I prefer my muffins less sweet, so if you have a sweet tooth, you can adjust the sweetener below. 

Ingredients

  • ¼ cup (60 g) coconut oil or grapeseed oil
  • 1 cup (230 ml) unsweetened almond milk (or any other plant-based milk)
  • 2 tablespoons lemon juice
  • 4 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground ginger
  • 1 ½ teaspoon mixed Pumpkin pie spice (or a mixture of ½ tsp nutmeg, 1 tsp cinnamon and ¼ tsp cloves)
  • Pinch of sea salt
  • 4 oz (125 g) grated carrot (1 large sized carrot) (grate by hand or use the shredder on your food processor)
  • ⅔ cup (100 g) dried cranberries (without sugar or sulfur) or substitute with raisins (sultanas) or chopped dates
  • ¼ cup (30 g) walnuts or pecans, roughly chopped
  • 2 tablespoons desiccated dried coconut, shredded or strips
  • 1 ¼ cup (150 g) ground almonds (almond meal) *
  • 1 ¼ cup (150 g) gluten-free flour blend: I use ½ cup coconut flour, ½ cup oat flour, ¼ cup arrow root or sweet rice flour (different from regular rice flour). You could also substitute one of the flours above with buckwheat flour for a more wholesome muffin.
  • 2 heaped teaspoons baking powder (ensure gluten-free)
  • ¼ teaspoon baking soda aka sodium bicarbonate

Instructions

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)
  2. Place the coconut oil in a saucepan and melt on low unless you live in a warm climate and it’s already liquified.
  3. Once melted, add the milk alternative to a large mixing bowl along with the lemon juice, maple syrup, vanilla, ginger, spices, salt, grated carrot, raisins, walnuts/pecans, desiccated coconut and ground almonds.
  4. Add the flours, baking powder and baking soda.
  5. Mix well. You can add a tiny splash of alternative milk if it’s looking too dry.
  6. Scoop the mixture equally into muffin tin.
  7. Bake in the oven for 20 minutes until risen and an inserted toothpick comes out clean.

To Decorate (you pick your favorite)

Buen Provecho!