SPICY VEGAN CARROT PULP MUFFINS

Ingredients

• 1 mashed banana
• 1 cup disgarded pulp
• 1/2 cup coconut sugar
• 1/4 cup coconut oil
• 1 flax egg (1/4 cup flax seeds in 1/3 cup water)
• 1 tbsp fresh lemon juice
• 1 tsp vanilla essence
• 1 cup spelt flour or wholemeal flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground cardamon
• 1/4 tsp ginger
• 1/2 tsp salt
• 1/4 cup chopped pecans or walnuts
• Extra pecans and sugar for topping

Method

Preheat oven to 175 degrees Celsius. Mash the banana and mix in the carrot pulp, coconut sugar, flax egg, lemon juice, coconut oil and vanilla essence. Sift in the flour, almond meal, baking powder, baking soda, spices and salt. Mix well and then fold in the pecans. Add a few splashes of almond milk if the batter is too thick. Add pecans and sugar on top. Scoop 2-3 tbsp of the batter into muffin paper cups and bake for 20-25 minutes until brown on top and cooked through. Leave to cool, then jump in!

Recipe & photography @lifeinthesouth.co