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Savoury carrot and sun-dried tomato muffins

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Makes 12 muffins

For this recipe, I use chickpea flour, which is a powerhouse of nutrients and minerals, high in fibre and protein. These muffins are also a fab way to squeeze extra vegetables into your diet, and carrots are a wonderful source of beta-carotene, which our body converts into vitamin A, one of the most essential vitamins to help prevent premature ageing.

Ingredients

180g chickpea flour (also called gram flour)

40g buckwheat flour

30g nutritional yeast

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp smoked paprika

1 tbsp dried oregano

1 tsp ground turmeric

1 tsp salt

A twist of black pepper

400ml oat milk

2 tbsp extra-virgin olive oil

30g pitted olives (I use Kalamata), finely chopped

40g sun-dried tomatoes, finely chopped

2 medium carrots, finely grated

METHOD

1 Preheat the oven to 200°C/180°C fan/ gas mark 6 and line a 12-hole muffin tray with muffin cases. In a large bowl, mix together the chickpea flour, buckwheat flour, nutritional yeast, baking powder, bicarbonate of soda, smoked paprika, oregano, turmeric, salt and pepper.

2 In a separate bowl, mix the oat milk with the olive oil, olives, sun-dried tomatoes and carrots. Pour the wet ingredients into the dry and mix until you don’t see anymore dry flour.

3 Place around 3 tablespoons of the mixture in each muffin case, and bake in the oven for 30 minutes, until risen and golden. Remove from the oven and allow to cool in the tray for 10 minutes, then transfer to a rack to cool. down completely. Store the muffins in an airtight container at room temperature for up to 2-3 days.

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