Janella's vegan muffins

G Magazine

Celebrity chef Janella Purcell shares her delicious, hearty and healthy vegan muffin recipe - it's a true comfort snack in these cooler months.


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Janella Purcell shared this recipe with the Cancer Council in support of Australia's Biggest Morning Tea, which was held nation-wide on 24 May. We love it's healthy goodness so much we wanted to share it with you too.

1 cup each of grated carrot, zucchini and pepitas
2½ cups of whole wheat flour (preferably spelt)
2 tsp each baking powder and bi carb (preferably low allergy)
½ tsp each of cinnamon, nutmeg and cardamom powder
1 tbs poppy seeds
2 tbs sunflower seeds
180 g Melrose Omega Spread or 1 cup safflower oil
1 cup chopped walnuts
300 g silken tofu
1 cup water
½ cup maple syrup

Boil water, maple syrup and spices. Dissolve and fully cool. Meanwhile, mix all the dry ingredients then add the carrot, zucchini and omega spread. Beat the tofu with a whisk and add to the water mixture. Make a well in the centre of the dry mixture and pour in the wet mixture. Gently stir to combine. Place in non-stick muffin dishes and bake at 180°C for 40 minutes. Makes 12.