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Vegan carrot and blood orange muffins

These vegan carrot and blood orange muffins are soft and moist, even the next day. They go perfectly with your morning coffee or afternoon tea. You can bake them in an air fryer too, using the “bake” setting at 180C for 20 minutes. When they are cool, you could ice them with an orange glaze or top them with vegan buttercream, cream cheese etc.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup plant-based milk
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons ground flaxseed
  • 2 cups whole wheat flour
  • ½ cup light brown sugar
  • 2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • 5 Tbsp sunflower oil
  • 1 tsp vanilla extract
  • 1 blood orange zested
  • 2 medium carrots

Method
 

  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.