Chia Carrot Muffin (Paleo, Vegan, Gluten Free, Sugar Free & Dairy Free)

Chia Carrot Muffin (Paleo, Vegan, Gluten Free, Sugar Free & Dairy Free)

Paleo Vegan Chia Carrot Muffin is super yummy and is packed with protein, fibre, vitamins and minerals. It’s great for a snack, dessert, or breakfast.

Chia Carrot Muffin (Paleo, Vegan, Gluten Free, Sugar Free & Dairy Free)

Ingredients

  • 1/4 cup of chia seeds (Buy The Chia Co Chia Seeds Black)
  • 3 carrots, shredded
  • 2 cm ginger, shredded
  • 5 tablespoons raw honey
  • 3 tablespoons organic raw apple cider vinegar (Buy Bragg Apple Cider Vinegar Organic)
  • 2 teaspoons baking soda
  • 1 cup of tapioca flour
  • 1 cup of organic sesame flour (BuyCarwari Organic Sesame Flour)
  • 1/2 cup of organic coconut flour (Buy Absolute Organic Coconut Flour)
  • 1/4 teaspoon Himalayan salt (Buy Himalayan salt here)
  • 1/2 cup of melt coconut oil (Buy coconut oil here)
  • 1/2 cup of hazelnut, chopped
  • 2 cups of water

Method

  1. Soak chia seeds in 1 cup of water for at least 20 minutes.
  2. Preheat a fan-forced oven to 180°C or a conventional oven to 200°C
  3. In a large bowl, sift all the flours, baking soda and salt through a sieve or a colander.
  4. Add grated carrot, grated ginger, soaked chia seeds, honey, 1 cup of water and melt coconut oil in the bowl.
  5. Mix all the ingredients together well.
  6. Add hazelnut into the mixed flour and mix them together.
  7. Transfer the mixed flour into a greased muffin tray and bake it for 45 minutes or until a cake tester comes out clean.

 

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