Create your own nutritious and protein-rich baked treat. These muffins are great for breakfast but can be enjoyed any time of the day.
Preheat the oven to 190°C and lightly grease a muffin pan or line with muffin liners.
Prepare flax eggs: mix flaxseed and water together in a small dish or cup and set aside to allow to congeal.
In a medium-sized mixing bowl combine the oat flour, oats, hemp seeds, cinnamon, salt, baking powder and baking soda until all ingredients are fully incorporated.
Add in the nut or seed butter, maple syrup, melted vegan butter and flax eggs. Stir until well combined.
Gently fold in the shredded carrots, cooked quinoa, and golden raisins until well distributed throughout the batter.
Fill muffin tins until almost completely full so that all the muffin batter has been used up. This should make exactly 12 muffins with each muffin cup full to almost the very top.
Bake in the oven for 20 minutes. Remove from oven and allow to cool for 15 minutes before removing the muffins from the muffin pan. Allow muffins to cool completely on a wire rack before transferring to an airtight container for storage in the refrigerator or freezer. If you’ll be freezing them, you can thaw out in the microwave for about 30 seconds on high.