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
Method
Carrot Hummus
Ingredients
3 teacups grated carrots
1 lemon juice
1 x 200g can chickpeas
Salt and pepper to taste
Method
Mix all the ingredients in a food processor and blend.
Recipes by
Gopika Papiah (nutritionist)
Farhanda Shah (dietitian)
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