Ingredients
250 grams of quick oats
250 grams of whole wheat flour
200 grams of brown sugar
50 grams of raisins
80 grams of chopped cashews, almonds or walnuts
80 ml of coconut oil
100 ml of coconut, oat, soy or almond milk
2 tablespoons of lemon juice or vinegar
I teaspoon of baking powder
1 teaspoon of vanilla
1/3 teaspoon of baking soda
Pinch of salt to taste
Method
Get a parent to preheat your oven to 200 C.
In a cup add the plant milk and the lime juice or vinegar and let it rest for five minutes.
Take a large bowl and add all the dry ingredients and mix well.
Add the raisins to the flour mixture and coat it well.
Make a well in the middle and add the milk and vinegar mixture, oil, vanilla and the sugar.
With a large spatula gently fold in the batter with the least amount of strokes.
Add the grated carrots and the nuts into the mixture and gently fold through until well-combined.
Take your cup cake liners and fill the batter half way through.
Get a parent to gently place the muffins into the oven and bake for at least 30 minutes
You will know it’s done when a toothpick inserted into the muffin will come out clean.
Let it cool and enjoy it warm with a bit of butter for breakfast or as a tea time snack!
