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Carrot Passionfruit Muffins
Prep time
15 mins
Baking time
30 mins
Total time
45 mins
 

Carrot and passion fruit work oh so well together! These Carrot Passionfruit muffins are a solid breakfast option or work wonderfully for afternoon teas.

Course: Dessert
Keyword: Breakfast, Breakfast idea, Breakfast inspiration, glutenfree, glutenfree baking, glutenfree baking recipes, healthy baking recipes, healthy breakfast, healthy breakfast idea, plant-based recipes, vegan breakfast, vegan breakfast idea, vegan breakfast inspiration, vegan dessert, Vegetables
Makes: 12
Recipe created by: Jennifer Walter
  • 120 ml blood orange juice
  • 3 tbsp ground flaxseed
  • 130 g buckwheat flour
  • 90 g ground hazelnuts
  • 1.5 tsp baking powder
  • 1 pinch of salt and ginger, each
  • 0.5 tsp cardamom
  • 90 g coconut blossom sugar
  • 160 g carrots
  • 3 passionfruits
  • 2 tbsp almond butter
  • 170 ml oat milk
  1. Preheat your oven to 180 degrees and line a muffin tray with baking cups. If you don't have muffin baking cups around, grease the muffin tray. First off, prepare the flax egg. Mix the blood orange juice with the ground flax seed and set aside.

  2. In a large bowl, add the buckwheat, hazelnuts, salt, ginger, cardamom,  baking powder and the coconut blossom sugar. Combine it all well. Peel and finely grate the carrots and add it to the mix. Scoop the content of the passionfruits into the bowl, add the nut butter and oat milk and combine well. Mix in the flax egg.

  3. Using two tablespoons, distribute the dough evenly into your muffin moulds. Bake for 30 minutes until golden. 

  4. Cooling hack: After removing them from the oven, I flip all muffins sideways so that they can cool out evenly while still being in the muffin tray.