Recipe: Carrot, Chia and Cinnamon Vegan Muffins


Carrot, Chia and Cinnamon Vegan Muffins

Carrot, Chia and Cinnamon Vegan Muffins


  • 100g carrots, peeled and grated
  • 80g pears, peeled and grated
  • 1 Tsp. cinnamon
  • 1 unwaxed lemon, zested
  • 100g raw coconut sugar (or soft, light brown sugar)
  • 3 Tbsp. chia seeds
  • 75ml cold-pressed rapeseed oil or olive oil
  • 2x egg replacer (I used Orgran)
  • 120g self-raising flour
  • I/2 Tsp. bicarbonate of soda
  • I/1 Tsp. baking powder
  • Topping:
  • 2 Tbsp. porridge oats


  1. Preheat the oven to 1810oC/160oC fan/Gas 4
  2. Line a muffin tin with 10 muffin cases
  3. Mix the first 8 ingredients in a bowl
  4. Leave for 5-10 minutes to allow the chia seeds to expand, soaking up some the moisture
  5. Sift the flour, bicarbonate of soda and baking powder into the bowl until a batter forms
  6. Divide between the muffin cases and scatter the oats over the top
  7. Bake for 16-18 minutes until lightly springy to the touch
  8. Remove from the oven and allow to cool before removing to a wire tray to cool completely


These are a breakfast muffin and will freeze well

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