I have used cupcake cases to make these Carrot & Walnut Breakfast Muffins because they are so delicious it’s easy to have another, and another! With muffin cases being larger, by using cupcake cases I can portion control a little easier!
Very easy to make, lovely and moist from the grated carrots, they are the ideal way to start your day.
Being full of nut goodness they offer protein too! The wonderful walnut pieces also add a little crunch.
Really tasty on their own, they go very well with a little vegan butter –
Or a little vegan-friendly jam – 
And they go extremely well with a little bit of both!
How To Make Carrot & Walnut Breakfast Muffins
Equipment you will need
Step 1 – Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
Step 2 – Place the walnuts in a food processor and blend for a few seconds at a time until the walnuts have broken into small pieces. Be careful not to over-process as they should not be ground.
Step 3 – Sieve the flour into a large mixing bowl and add the salt.
Step 4 – Stir in the grated carrots and broken walnuts, making sure any clumps of carrot are mixed in.
Step 5 – Melt the butter in a microwave. This should take about 30 seconds. Add the melted butter and mix in. The mixture will still be quite dry at this point.
Step 6 – Next, add the milk and mix well.
Step 7 – Add the bicarbonate of soda to the vinegar and stir to dissolve. It will froth up. Add to the mixture and mix thoroughly. The mixture will now have a wet batter consistency.
Step 8 – Place the 12 cupcake cases into the holes of the Yorkshire pudding tin and fill each one with the batter.
Step 9 – Bake in the middle of the oven for 22-25 minutes, until golden in colour and firm to the touch when pressed.
Step 10 – Serve on their own or with jam and butter.
These wonderful little cupcake size muffins rise up within minutes of being in the oven. When still warm, they can stick to the sides of the cases a little. However, the cases peel off well when the muffins have completely cooled. Therefore, it’s important to use good quality cases that state grease-proof on the packaging.
They will stay fresh and moist for up to 2 days in an airtight container and can be warmed through for a few seconds in a microwave and can be frozen for up to one month.
More great breakfast ideas –
Avocado Toast Topping
Home-made Beans
Sausage & Bacon Polenta
Did you make these tasty little muffins? If so, I would love to hear from you, so please leave a message in the comments box below ????????
Happy muffin making and ENJOY! ????
Carrot & Walnut Breakfast Muffins
- 17/04/2021
- Makes 12
- 40 min
- 230 Cals/Serving
- Print this
Ingredients
- 110g / 4oz walnuts
- 330g / 11½oz plain flour
- Good pinch of salt
- 170g / 6oz carrots, peeled and finely grated
- 110g / 6oz vegan butter
- 240ml / 8fl oz soya milk
- 30ml / 2 tablespoons apple cider vinegar
- 10ml / 2 teaspoons bicarbonate of soda
Directions
- Step 1
- Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
- Step 2
- Place the walnuts in a food processor and blend for a few seconds at a time until the walnuts have broken into small pieces. Be careful not to over-process as they should not be ground.
- Step 3
- Sieve the flour into a large mixing bowl and add the salt.
- Step 4
- Stir in the grated carrots and broken walnuts, making sure any clumps of carrot are mixed in.
- Step 5
- Melt the butter in a microwave. This should take about 30 seconds. Add the melted butter and mix in. The mixture will still be quite dry at this point.
- Step 6
- Next, add the milk and mix well.
- Step 7
- Add the bicarbonate of soda to the vinegar and stir to dissolve. It will froth up. Add to the mixture and mix thoroughly. The mixture will now have a wet batter consistency.
- Step 8
- Place the 12 cupcake cases into the holes of the Yorkshire pudding tin and fill each one with the batter.
- Step 9
- Bake in the middle of the oven for 22-25 minutes, until golden in colour and firm to the touch when pressed.
- Step 10
- Serve on their own or with jam and butter.
