Carrot, Pear and Quinoa Crumble Muffins (vegan, sugar free)

Vegan and Sugar Free

IMG_6481

I am so, sooo sick of the election lead-up. Everywhere you look, Abbot and the Ruddmeister smiling and waving creepily, commercials of little children being cast in to darkness because nobody cares about their education! Ridiculous slogans like “stop the boats,” that will be played back in thirty years as an example of how backwards and racist Australians used to be. 

It makes me sad that in this “democratic” country so many people’s votes are shaped not by party’s policies, but by fear campaigns and propaganda spread by the media controlled by a certain someone I won’t name (Murdoch). I don’t want this post to be all about politics and I don’t want to alienate anyone with my views, but it’s hard not to say a word or two when the election is tomorrow! 

It’s embarrassing to think what overseas countries must see in Australian politics. It seems that every three years, all the darkest and ugliest sides of Australia come out and take centre stage for a while, even though most of these views are held by a minority for the rest of the term. For instance gay marriage has been a hot topic this election, and instead of playing out as a cooperative and respectful debate it has become a monster of homophobia, discrimination and name-calling. Within the parties too, not just in general society. It’s such a horrible point to use as a defining policy and it shines negatively on the entire liberal party to take such a primitive and old-fashioned stance. The worst part is, it’s gaining them votes, not losing them. 

IMG_6522

 Sorry about that rant! And on to these muffins. I love muffins but so often they’re the most unhealthy option in the entire cafe. They can be packed full of preservatives, sugar, margarine and other strange ingredients I’ve never heard of, especially if you buy them at the supermarket or make them from a muffin mix. 

That’s where these bad boys step in! Each muffin has a whopping 7 grams of protein! That’s an entire serving, which for a vegetarian is like Christmas come early. They are also intensely delicious. I had a little “taste test” so I could explain the quinoa flour flavour to everyone, and I ended up eating an entire muffin. They are fruity and sweet and packed full of flavours like coconut, sultanas, walnuts, carrot and pear and cinnamon and vanilla and are you drooling yet?? The honey flavour really shines through and gives the loveliest sweetness and crunch to these muffins. 

But it’s the crumble that takes them to the next level. 

IMG_6492

Coconut, sunflower seeds, poppy seeds, flaked almonds and nutty wholemeal flour come together in a medley of love to create a very crunchy and flavoursome topping. Don’t do what I did and pour hot honey over the crumble, because that will melt your butter like nothing else. Also don’t under-estimate just how much crumble your muffins can take! 

I have a terrible condition of overfilling my muffin cases, and this crumble topping was a great way of exercising control. Once the crumble’s on you can’t add any more muffin mix! Genius. These muffins are great the day they are made, but wait for them to cool down before eating them because all the flavours come together more. Also quinoa flour! What is that you may wonder? It is ground quinoa and it has an earthy, strong flavour that works well here because it is completely masked by the other ingredients. 

I wouldn’t know if you could substitute more than I have, but I would proceed with caution. It’s naturally gluten free so doesn’t behave like normal flour, and depending on the brand it can have a powerful “plant” flavour that can be overwhelming in lighter cakes. It’s very good for you though! So lets all continue to experiment with it and tell me what you discover.

Can’t get enough of your muffin fix? Here’s some recipes I’ve been eyeing this week:
Delicious Oatmeal Muffins from 101 Cookbooks
Mini Almond and Roasted Strawberry Muffins from Sprouted Kitchen so cute!
Plums and Almond Muffins from A Tasty Love Story look amaaazing.

IMG_6505

Carrot and Pear Crumble Muffins: Adapted from Ottolenghi 

Topping:

60g (1/4 cup) coconut butter, in pieces (or regular butter for non-vegan)

50g (1/2 cup) wholemeal flour

45ml (1/3 cup) runny honey or maple syrup for vegan

1 tsp olive oil and 1 tsp water

50g (1/4 cup) oats

25g (1 tbsp) desiccated coconut

30g (1 heaped tbsp) sunflower seeds

20g (1 heaped tblsp) poppy seeds

15g (1 tbsp) flaked almonds

In a bowl, mix with your fingers the flour and butter until sandy. Add the other ingredients and mix until crumbly with your hands. Set aside. 

IMG_6491

Muffins:

4 tbsp chia seeds mixed with 8 tbsp of water to form a gel (or 4 large eggs)

200g (1.5 cups + 1 tbsp) plain flour sifted with 100g (3/4 cup) quinoa flour (or all plain/half wholemeal)

1 tsp baking powder

2 tsp cinnamon

2 tsp vanilla extract

200g (1 +3/4 cups each) each grated carrot and pear (apple works too)

270ml (3/4 cup + 1 tbsp) honey or maple syrup for vegan

160ml (2/3 cup) olive oil

50g (2.5 tbsp) desiccated coconut

100g (2/3 cup) sultanas

100g (3/4 cup) walnuts, chopped

IMG_6501
Preheat the oven to 170C (340F) and line 12-14 muffin pans. Mix together the flour, baking powder and cinnamon and sift well. In a large bowl mix the chia gel or eggs, honey, oil, carrots, pears and vanilla. Stir in the walnuts, coconut and sultanas. Fold in the flour mixture and gently combine. Spoon into 12-14 muffin cases and sprinkle with the  crumble generously, pushing it down so it sticks to the muffin mix. Bake for 18-25 minutes until golden brown and crunchy on top. Leave to cool and then eat them!

IMG_6534>

12 thoughts on “Carrot, Pear and Quinoa Crumble Muffins (vegan, sugar free)

  1. I totally agree with your comments on how the election has been manipulated by the press. real gains for Australia lost because people will vote for Tony Abbott.Sad.
    I do tike the recipe and look forward to making these delightful critters

  2. Just moved into our new house and we have a beautiful pear tree. Cant wait to try the pear, carrot chia muffins. Can ku provide this recipe in “cups” instead of grams? Can’t locate my kitchen scale…still unpacking. Thanks!!

  3. I made these muffins today, and they are a little to olive oil-y to my taste. Do you think I could omit the olive oil next time, or maybe swap it for (less than 2/3 cup) coconut oil? Thanks!

    • I think grapeseed oil has a much more neutral flavour than olive or coconut, so you could try that. Sunflower oil also tastes quite neutral but if you like the flavour of coconut give it a go and tell me how you like it!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s