I get no greater pleasure than sharing food with loved ones.
While I’m all for cooking for your own health and convenience, nothing really beats the feeling of cooking food for other people to enjoy.
I am lucky enough to work with some pretty amazing peeps, and the joy of our work week is being able to share the food we create with each other.
One of the peeps from this circle is vegan, and although I would never want to stick a label on her and define her by her aversion to animal products, I am grateful for the challenge it poses when it comes to recipe development.
And just as she is always conscious to exclude almonds from all of her bliss ball creations, in my honour, I like to return the favour, hence these vegan muffins.
Vegan Zucchini, Carrot & Pecan Muffins
- 2 cups spelt flour
- 2 tbs flaxmeal
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons cinnamon
- 1 teaspoon vanilla powder
- 1/2 teaspoon nutmeg
- 2 bananas, mashed
- 1/2 cup coconut milk
- 1/3 cup coconut oil
- 2 tablespoons maple syrup
- 1 zucchini grated (approx 3/4 cup)
- 1 carrot grated (approx 3/4 cup)
- 1/2 cup pecans, chopped
- Extra whole pecans to garnish
1. Preheat the oven to 180°C/160°C fan-forced. Line a muffin tray with baking paper or patty cases.
2. In a large bowl combine the flour, flax meal, baking powder, bicarbonate soda, cinnamon, vanilla and nutmeg.
3. In a separate bowl combine the mashed banana, milk, oil and syrup. Stir through the zucchini, carrot and pecans.
4. Stir the wet ingredients into the dry ingredients until just combined. Don’t over mix or your muffins will become rubbery.
5. Spoon the muffin mixture into the prepared muffin tin and top each muffin with a whole pecan.
6. Cook in the oven for 20-25 minutes or until a skewer inserted into the centre comes out clean.
7. Cool for at least 10 minutes. You can store muffins in an airtight container for up to 1 week.