Carrot Pomace Muffins

Vegan muffins made from juice pomace – Enjoy sustainably with carrot & beetroot

Using juice pomace made easy: These vegan muffins with carrot or beetroot pomace are not only sustainable, but also delicious and moist – ideal for breakfast or as a healthy snack.

Ingredients:
• Egg substitute (mix 30 g of crushed flaxseed with 4 tablespoons of water and let it swell briefly)
• 250 g spelt flour
• 200 g pomace (e.g. carrot/beetroot/orange/fennel or similar)
• 50 g desiccated coconut
• 4 tbsp coconut oil
• 1 tbsp almond butter
• 3-4 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 small teaspoon of baking soda
• 1 tbsp lemon juice
• 3 tbsp carbonated mineral water
• 200 ml plant milk.

Preparation:
1. Mix all ingredients and fill into a muffin tin
2. Bake in a preheated oven at 180 degrees fan-assisted (200 degrees top/bottom heat) for 25 minutes.
3. Serve with nut butter and/or jam

Photo and recipe from instagram @leafromveggies