Hi guys,

In these weird and uncertain times we have to be creative when it comes to cooking and baking delicious meals.

When I am stuck inside and cannot travel around, I turn to my other hobbies that make me happy and keep my mind busy and one of them is cooking and baking. But even those can be tricky right now!

I am running out of milk and eggs. But as I am self – isolating I cannot go to the supermarket to buy ingredients that I am low on or have run out of. I still want to cook and bake though!

So, what to do?

Easy, get inspiration and help from fellow bloggers, the internet and friends!

I came across a post for some sort of muffin,  Le Camille from Ribana from Popsicle Society (find her recipe here) and wanted to make it. Check out her post as the muffins look so yummy!

However, I did not have all the ingredients, mainly orange juice and eggs are missing. But, I read somewhere that you can use chia seeds as a substitute for eggs somehow. And there was my solution, well at least one as I still did not have orange juice.

Here is my adapted recipe from Ribana’s Le Camille, which also happens to be vegan. My first ever vegan bake! And it tastes great! I am so proud of myself! 🙂

Ingredients for 6 muffins:

Note: The measurements are a bid odd as I had to divide all measurements from Ribana’s recipe by 3. I was also low on ground almonds! 🙂 But if you want to make more, check out her post for the measurements for 18 muffins.

  • 30 ml freshly squeezed Orange Juice (I squeezed a clementine as I had no orange)
  • 83 g Carrots
  • 30 g Vegetable Oil
  • 1 Tbsp Chia Seeds
  • 66 g Icing Sugar
  • 34 g Ground Almonds
  • 66 g Flour
  • 4 g Baking Powder
  • Pinch of Salt
  • Pinch of Cinnamon


For the preparation, I followed Ribana’s instructions more or less.

1. First of all, you need to prepare your “egg” before you want to make the muffins. Mix the chia seeds with 3 tbsp of water and let them soak for about 15 min. The seeds need to absorb the water and create this gel-like consistency.

2. Heat up the oven to 180 degrees fan while you prepare the muffin mixture.

3. Next, grate the carrots. You can do this by hand with a grater or by using a food processor. Put the grated carrots into a food processor with the oil and orange juice or in my case clementine juice and blend. It should resemble some sort of cream, but still have a few little pieces of carrots inside. So do not over blend.

4. Whisk the “egg” and icing sugar in a separate bowl until pale. Add the ground almonds and pinch of salt. Mix well to combine all the ingredients.

5. Now, add the carrot cream and add a pinch of cinnamon. Stir once more to combine. Mix the flour and baking powder and sift into the muffin mixture.

6. Mix one more time and distribute the muffin mixture evenly between the muffing moulds.

7. Bake in the preheated oven for about 20 min. Check with a skewer before taking them out if they are cooked through.


Vegan Carrot - Orange Muffins

Download recipe: Vegan Carrot – Orange Muffins


    1. It was all thanks to you that I was able to make them. I got inspired by your recipe! Of course the muffin texture is slightly different using chia seeds instead of egg and you have a bit of a crunch due to the seeds, but I guess it is just different. As long as they are tasty! 🙂

      Liked by 1 person

    1. Haha! 🙂 Slowly the supermarkets are catching up with stocking up the shelves again. I hope you can bake some soon! I still cannot find yeast though. I bought all this bread flour when I found some and now I cannot use it!

      Liked by 1 person

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