Vegan Pumpkin Carrot Muffins

Vegan Pumpkin Carrot Muffins

Vegan Pumpkin Carrot Muffins

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Rhiansrecipes


INGREDIENTS

For pumpkin seed milk

  • 2/3 cup pumpkin seeds (90 g)
  • 1 quart water (946 mL)
  • pinch of Pink Himalayan salt (optional)

For muffins

  • ¼ cup (60 g) coconut oil or sub olive or vegetable oil
  • 1 cup (230 ml) simple pumpkin seed milk (or any other plant-based milk) made with the NutraMilk.
  • Juice of 1/2 lemon
  • 4 tbsp maple syrup or sub any other sweetener
  • 1 tsp vanilla extract
  • ¼ tsp ground ginger
  • 1 tsp mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
  • Pinch of salt
  • 100 g (3.5oz) grated carrot (one medium-sized carrot)
  • 2/3 cup (100 g) raisins or sultanas
  • ¼ cup (30 g) walnuts, roughly chopped
  • 2 tbsp desiccated coconut
  • 1 ¼ cup (150 g) ground almonds or almond meal made with the NutaMilk
  • 1 ¼ cup (150 g) gluten-free flour blend or sub plain flour if not gluten-free
  • 2 heaped tsp baking powder
  • 1/4 tsp baking soda


INSTRUCTIONS

For simple pumpkin seed milk

  1. Place pumpkin seeds and salt in the NutraMilk container.
  2. Press Butter cycle, set for 5-6 minutes.
  3. Press Start.
  4. Open the container lid, add water. Replace lid.
  5. Press Mix (do not change this default time).
  6. Press Start.
  7. Press Dispense.
  8. Press Start and open spigot to fill your storage container.

For almond meal

  1. Place 2 cups of raw almonds in the NutraMilk container.
  2. Press Butter cycle, set for 1 minutes and press start.

For muffins

  • Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
  • Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, ginger, mixed spice, salt, grated carrot, raisins, walnuts, desiccated coconut and ground almonds.
  • Sift in the flour, baking powder and bicarbonate of soda.
  • Mix well, adding a tiny splash more milk if it’s looking too dry.
  • Transfer the mixture between 8 muffin cases in a muffin tin.
  • Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.

 

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