Friday 30 April 2021

Carrot Cake Muffins

If you're in need of a grab and go breakfast recipe these delicious muffins are perfect!

I don't think I'll ever tire of breakfast muffins, it's literally the definition of having cake for breakfast and I'm so here for it. I also adore anything carrot cake flavour, and these muffins are exactly that. The spices in any carrot cake variation are what makes it pop, and I've included walnuts and sultanas for some added texture and crunch. Walnuts I discovered recently are a good plant source containing the essential Omega-3's which contributes to good brain health. So having them in your morning breakfast muffin is a great way to start the day! I also read somewhere that foods sometimes represent their function - so walnuts look like a brain and that's also what they do - quite a funny way of looking at it, not sure whether it's true or not but I like the idea of it :) I've added oat flour in this recipe (ground down oats) because oats are also a great ingredient to have for breakfast or to include in your diet. I've made these muffins sound super healthy and 'clean' but I don't like to think of foods in that way, I just like to include foods that are generally better for our health. Don't worry they are so tasty, and I love to enjoy sweet things too as you should know by now ;)

Keep reading to get this recipe!

Check to my other carrot cake recipes for more inspiration!


Prep: 15 minutes
Cook: 25 minutes
Serves: 12 muffins

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


240ml Soya milk + 1 tsp apple cider vinegar
80g Coconut oil melted 
140g Plain flour
80g Oat flour (add more plain flour if you don't have oat)
110g Coconut sugar
1 tsp Vanilla extract
1 tsp Baking powder
1 tsp Bicarbonate of soda
Pinch of salt
1 tbsp Cinnamon
1 tsp Ginger
½ tsp Ground cloves
140g Carrots grated
60g Walnuts chopped
60g Sultanas


✿Preheat the oven to 180 degrees and line a muffin tray with liners.
Melt the coconut oil then leave to the side and in a jug combine the soya milk with the ACV and leave to sit for 5 minutes. 
Grate the carrots in the meantime and chop the walnuts. 
In a large bowl combine the oat flour, plain flour, baking soda, bicarb, salt and spices and mix. Fold in the carrots to coat them in the flour. 
Add the soya milk, coconut oil and vanilla and mix together well. 
Fold through the walnuts and sultanas then spoon the batter into the muffin liners.
Place in the oven for 25 minutes until cooked through.
Once cooked place on a wire rack to cool before serving. Best stored in an airtight container at room temperature for up to 1 week. Enjoy!


Saturday 10 April 2021

Vegan Chocolate Easter egg Cookies

I've found the perfect way to use leftover easter chocolate eggs in these delicious cookies!

When I first found Moo Free Choccy Eggs I was delighted! it's hard to find vegan chocolate eggs at easter and these were delicious. I bought the last 3 packets on the shelf and then got around to eating them so thought they would be great in a cookie! My obsession with cookies continues, and I based this recipe off of my easy chocolate chip cookies but replaced the chips with the eggs easy :) Of course you can really add just about any chopped up pieces of chocolates you like, even if you've got a big Easter egg leftover, break it up into smaller pieces and simply fold them into the dough. To make these cookies even more chocolatey, I melted some Moo Free original milk chocolate squares to drizzle on top of the cookies once they were cooked, of course this isn't necessary but who doesn't love more chocolate?!

If you love cookies and chocolate....

Check out my other Easter recipes for more inspiration!


Prep: 20 minutes
Cook: 12-15 minutes
Serves: 12


  • 240g Plain flour
  • 3tsp Cornflour
  • 115g Vegan butter softened
  • 60ml Soya milk
  • 95g Caster sugar
  • 95g Light brown sugar
  • 1 ½ tsp Baking soda
  • Pinch of salt
  • 1tsp Vanilla extract
  • 200g Moo Free Choccy Eggs chopped 


  1. In an electric mixer cream together the butter and both sugars. Then add the soya milk and vanilla and mix.
  2. In a separate bowl, combine the flour, salt, baking soda and cornflour. 
  3. Add the dry ingredients to the mixer and mix well together. Fold in the majority of the chocolate eggs, saving some to push into the cookies when they are baked. You will have a thick cookie dough so do this with a wooden spoon.
  4. Preheat your oven to 180℃ and line your baking trays with baking paper. I had to use 3 as they need room to spread out.
  5. Take about a tbsp of cookie dough and using your hands roll into balls. I had to go back and add more cookie dough to some of my cookies so don't be scared to use as little or as much as you need to.
  6. Make sure the cookies are spread out on the trays and then bake in the oven for 10-12 minutes until slightly brown on top - not any longer or they will be more crispy. 
  7. Once they are out of the oven, press the rest of the chocolate eggs into the cookies (I chopped the eggs in half) and then leave to cool and firm up. 
  8. Store in an airtight container at room temp - best eaten on the first few days. Enjoy!

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