Muffins don’t always have to be made with added sugar; in this recipe we have included beetroots and chickpeas with a pinch of salt. Instead of using cream or butter as spread, carrot hummus is used. Enjoy these muffins for breakfast, tea, or as a snack.
Vegan savoury beetroot muffins
Ingredients – makes 12
2 raw medium beetroots, peeled
6 tbs water from canned chick peas (aquafaba)
2 teacups of wholemeal flour
½ teacup oat flakes
2 tsp baking powder
1 tsp bicarbonate of soda
1 ½ cups of soya yoghurt
3 tbs of finely chopped chives
Pinch of salt and pepper or to taste
Preheat the oven to 200 C/gas mark 6. Grate the beetroot and set aside. Then whip the aquafaba (water from canned chick peas) using an electric beater until stiff peaks form.
Using another bowl, mix flour, oat flakes, baking powder, bicarbonate of soda, salt and pepper.
In a blender, mix together the beetroot and yogurt, then add this to the flour mixture – also add whipped aquafaba and chives until all ingredients are combined.
Line a muffin tray with muffin cases and fill muffin cases with mixture and bake in oven for 20-25 minutes until cooked. Insert a skewer into the middle of a muffin to check if cooked.
Allow muffins to cool and serve with carrot hummus.
3 teacups grated carrots
1 lemon juice
1 x 200g can chickpeas
Salt and pepper to taste
Mix all the ingredients in a food processor and blend.
Gopika Papiah (nutritionist)
Farhanda Shah (dietitian)