Vegan Carrot and Parsnip Muffins

I’m a sucker for baking with vegetables, so much so I like to combine them for different flavour profiles and contrasting colours. The carrot and the parsnip, kissing cousins of the vegetable world, work wonderfully here with the spices – the holy trinity of sweet spices (IMHO) ground ginger, nutmeg and cinnamon. If you have any other suggestions of spices to be used in sweet dishes, I’m all ears, I have discovered none but these 3 that seem to work in harmony with a cakey bake.

I’ve been developing these bad boys for a while now and have just managed to perfect them. Getting the ratio of wet/dry is really important in eggless cooking and I found that this batter needs to be wet. The ground almonds really help to keep moisture in the muffin along with the parsnips and carrots, which add sweetness to a low sugar treat.

Vegan, low sugar, low fat blah blah blah – These little delights are filling enough to take for breakfast and healthy enough to snack on without planning a run and a green smoothie afterwards.

Don't be put off by the number of ingredients, you can use one type of flour and water instead of almond milk, I just thought I'd experiment, and it worked, Makes 12.

Vegan Carrot and Parsnip Muffins

125g grated carrot

125g grated parsnip

140g whole wheat flour

70g spelt flour

70g gram flour

70g ground almonds

70g dried fruit

100g soft brown sugar

1tsp cinnamon

200ml sunflower oil

200ml almond milk

50ml water

1tsp ginger

1/2 tsp nutmeg

Pinch of salt

1tsp vinegar (I used hazelnut)

Preheat the oven to 180C/Gas mark 4

Stir together all dry ingredients, mix wet ones in apart from the water. You should have a relatively wet batter with a nice dropping consistency.

If the batter is too think, add a little water and work in until you have the desired consistency.

Spoon in to prepared muffin cases in a 12 hole tin.

Bake for 20 - 25 minutes until golden brown on top.

Leave to cool on a wire rack.