Hearty Vegan Morning Glory Breakfast Muffins
Author -Yields: 12 muffins
Ingredients
- 1 tablespoon ground flaxseed (8g)
- 3 tablespoons water (45ml)
- 2 cups unbleached, all-purpose flour (240g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 6 tablespoons avocado oil (90ml)
- 8 ounces crushed pineapple or applesauce (225g, or 1 cup)
- 3/4 cup lightly packed brown sugar (150g)
- 1 tablespoon apple cider vinegar or freshly squeezed lemon juice
- 2 medium scrubbed and grated carrots (1 1/4 cups / 100g)
- 1 large peeled and grated apple (3/4 cup / 110g)
- 1/2 cup raisins (70g)
- 1/4 cup chopped walnuts (30g)
- 1/4 cup shredded, unsweetened coconut (20g)
Instructions
- Preheat your oven to 350F and line one or two muffin pans with liners. Alternatively, use a nonstick muffin pan or lightly oil a regular muffin pan to prevent sticking.
- In a small bowl, mix the ground flax seed and 3 tablespoons of warm water. Allow the mixture to thicken while you continue with the recipe.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and ginger together in a large mixing bowl.
- In a separate bowl, mix the oil, applesauce or pineapple, sugar, and vinegar or lemon juice together. Add this mixture to the bowl with the dry ingredients, followed by the flax mixture. Stir until the batter is just combined; it will be thick until you add the grated carrots and apple.
- Fold in the grated carrots and apple, raisins, walnuts, and coconut. Mix until everything is evenly distributed.
- Transfer the batter by the 1/2 cup to your prepared muffin pan. Transfer the muffin pan to the oven. Bake the muffins for 25-30 minutes, or until domed and set on top and browning at the edges. Transfer the muffins to a cooling rack and allow them to cool for 20 minutes before enjoying.
- Muffins will keep in an airtight container at room temperature for up to 3 days and can be frozen for up to 8 weeks.