This recipe is a plant based (hence the name) adaptation of the Rocket Muffin recipe that can be found in Leslie Mackie’s Macrina Bakery & Cafe Cookbook. Marina Bakery has various locations in Seattle, I frequented the Belltown bakery everyday of my holiday and would continue to do so if I lived there. These muffins were eaten for breakfast alongside bowls of oatmeal, bread and jam. Everyday we left with a rucksack full of treats from the counter, (‘We’re Not from Around Here.’ style) daily fuel to explore the city. We made our way through almost every item on offer. This version, made without the buttermilk and eggs, and with a few other adaptations is a treat served warm from the oven or do as they do at the bakery, carve out the top and fill with seasonal preserves.
94g white spelt flour
94g wholemeal spelt flour
2 tbsp mollasses sugar or coconut sugar
1 tbsp baking powder
2 1/2 tsp bicarbonate of soda
1/4 tsp salt
150g rolled oats
220g grated carrots
1 ripe banana
2 tbsp ground flaxseed mixed with 6 tbsp water
110g vegetable oil
64g coconut cream or coconut yogurt
1 tsp vanilla extract
1tsp cider vinegar
75ml maple syrup
1. Spread the hazelnuts out on a baking sheet and place in the oven at 150 degrees celsius to toast for 10-15 minutes. Use your senses and as soon as you smell them toasting and once they look visibly toasty remove them from the oven and set aside to cool. If you are using unblanched hazelnuts watch out for the papery skins turning almost black and once they begin to flake away from the nuts they will be done. Rub them in a clean tea towel to remove most of the skin, but a little left behind wont do any harm. Once the nuts have cooled use a mezzaluna to roughly chop them, you want a mixture of chunky bits interspersed with finer nibs and dust. A quick blitz in a mini chopper would work too.
2. Increase the oven temperature to 175 degrees celsius. Line a 6 hole jumbo muffin tin with paper liners or a 12 hole regular muffin tin if you’re petite.
3. Sieve together the spelt flours, baking powder, bicarbonate of soda and salt. Add the oats and molasses sugar, stir to combine.
4. In a small bowl combine the ground flaxseed with the 6 tbsp water and mix, set aside to gell.
5. In a medium bowl mash the banana and add the oil, coconut cream or yogurt, water, vanilla extract, apple cider vinegar, molasses and maple syrup, whisk to combine.
6. Grate the carrots and add to the dry ingredients, stir to flour coat the shreds.
7. Add the gelled flaxseed to the wet ingredients and mix to combine.
8. Add the wet ingredients to the dry ingredients and stir until the point at which they are just combined, be careful not to overmix but ensure there are no pockets of flour lurking at the bottom.
9. Divide the batter between the paper liners and bake for 20-25 minutes or until they are baked through and a skewer inserted into the centre comes away clean.
10. Remove from the oven, allow to cool slightly, enjoy warm with homemade preserves, yogurt and fruit for breakfast or stash away for later day snackage.