INGREDIENTS
1 serving
vegan carrot muffins
260 gs
wholegrain spelt flour
110 gs
rolled oats
2 tbsp
chia seeds
1 tsp
ground cinnamon
1 tsp
baking powder
1 tsp
baking soda
1 1/2 cups
freshly made carrot-ginger juice
50 mls
olive oil
2 tbsp
tahini
1 small
i used a kilo of carrots and a of ginger to make the juice
3
in a separate bowl
1 cups
into the muffin and bake
1 rack
out clean. leave to cool on a wire before serving
1 serving
hi friends
2
mix all the ingredients together
4