Instructions

1. Preheat the oven to 190°C. Place 12 silicon muffin case on a baking tray.
2. In a medium bowl, combine the plant-based milk, apple cider vinegar and ground flaxseed. Set aside for 5 minutes.
3. In a larger bowl, combine the white whole wheat flour, sugar, baking powder, cinnamon and ginger.
4. Add the oil to the milky mixture, then the vanilla extract and orange zest. Mix well, then add this to the flour and combine gently.
5. Cut the orange into small chunks and remove the white membrane. Add the orange flesh and any juice to the batter.
6. Grate the carrots and add to the batter.
7. Stir the batter gently until just combined. Don’t over-mix!
8. Spoon the batter into the cases, then put the tray into the oven and bake the muffins for about 25 minutes, until golden.
9. Let the muffins cool before serving.