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Healthy Vegan Morning Glory Muffins
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Muffin muffins…how much I love you…let me count the ways! Did I say that right? It doesn’t matter….you got the point. I adore muffins…and I’m talking about homemade packed with goodness muffins…not those cardboard tasting ones they sell in the coffee shop chains. For me a muffin has to be bursting with whatever you chose to make it with….fresh fruit, dried fruit, nuts, coconut…and oh that crumble topping. A muffin is not a muffin without the crumble topping….am I right or am I right?
Now these muffins you might think are a bit “overpacked”…and I can totally understand that when looking at the list of ingredients you’re going to want to run away. But let me tell you something…first off, they are totally worth the effort. Secondly, they are packed full of goodness, and thirdly you can certainly leave out some of the ingredients. I don’t mean leaving out the flour or baking soda…I mean only using 1 type of oats, only using carrot instead of both carrot and apple. However, if you plan ahead and make the recipe in stages it won’t feel so overwhelming. So start off by making the topping the day before and storing it in the fridge. Measure out your dry ingredients and mix them in a bowl and cover them. Also the pecans and coconut, have them ready to go all measured out. How about making your apple sauce and keeping it in the fridge?
The next day you just need to make your flax egg, curdled almond milk, and measure out the rest of the wet ingredients and you’re all set….delicious warm out of the oven muffins that will make your morning truly glorious!
Healthy Vegan Morning Glory Muffins
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Makes 12
Ingredients:
Muffins:
- 1 tablespoon flax seeds
- 1/4 cup water
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 cup spelt or whole wheat flour
- 1/2 cup quick oats
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup honey or maple syrup
- 1/3 cup coconut or brown sugar
- 1/2 cup apple sauce
- 1 teaspoon vanilla
- 1/2 cup coconut oil
- 1/2 cup grated apple
- 1/2 cup grated carrot
- 1/2 cup raw pecans, roughly chopped
- 1/2 cup unsweetened shredded coconut
Crumble Topping:
- 1/2 cup spelt or whole wheat flour
- 1 teaspoon cinnamon
- 3 tablespoon coconut or brown sugar
- 1/2 cup rolled oats
- 1/4 cup coconut oil (use butter flavor if you have it)
- 1 tablespoon honey
- 1/4 cup pumpkin seeds
Instructions:
- Preheat oven to 400 F. Line 12 muffin cups with muffin liners. Place muffin pan on baking sheet.
- Finely grind the flaxseeds to a powder, then add the water and whisk well. Set aside to thicken. This will act like an egg in the muffins.
- Mix the almond milk with the apple cider vinegar and set aside to curdle – this is a replacement for buttermilk and will help the muffins rise more.
- Prepare the topping by rubbing together the flour, sugar and coconut oil until crumbly. Mix in the oats followed by honey and pumpkin seeds. Set aside.
- In a large bowl whisk together the flour, oats, baking powder Set aside., baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk the flax egg with the almond milk. Add in the oil, sugar, honey, apple sauce and vanilla. Whisk to combine. Add in the apples and carrots.
- Add the wet to dry and fold adding in the pecans and coconut in the last strokes.
- Divide the batter evenly among the muffin liners, top equally with the oat crumble topping.
- Place in oven, and bake for 10 mins. Then lower temperature to 350 F and bake 15-20 minutes or until muffins test done or spring back when gently touched with a fingertip.
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