Vegan Apple & Carrot Muffins

Ingredients

• 3 Granny Smith apples (1 chopped, 1 grated, 1 thinly sliced into half-moons)*
• 100 grams carrot, grated
• 350 grams flour
• 1 teaspoon baking powder
• 50 grams brown sugar (lightly packed)
• 100 grams white sugar
• 1 teaspoon cinnamon
• Pinch salt
• 5 millilitres (1 tsp) vanilla extract
• 60 millilitres vegetable oil
• 300 grams vegan yogurt (natural flavour)
• 60 millilitres milk alternative (soy, oat, almond)
• 40 millilitres Maple syrup
• Cooking oil spray

Method

• Preheat oven to 190ºC fan forced.
• In a large bowl stir together flour, baking powder, sugars, cinnamon, and salt. Using a fork, mix in the yogurt, vegetable oil, and natural yogurt until halfway combined. Add in apples and carrots and mix until batter is just combined (be careful not to overmix).
• Line muffin tin with liners and lightly spray with oil. Fill each liner ¾ full (an ice cream scoop works great to fill them evenly) and top with two apple slices each. Bake for 25-30 minutes or until a toothpick comes out clean.
• While still hot, lightly brush or drizzle the tops with maple syrup.
• Allow to cool and enjoy for breakfast or as a tasty snack!

Notes

* Would also taste great with Fuji apples