Morning Glory Muffins: Healthy + Vegan

I put “healthy + vegan” in the title because not all vegan food is healthy (as seen on my Instagram feed #oops) but I do obviously like healthy food like these muffins that are perfect for a snack or breakfast alternative.

I have muffin mania at the moment as they are so easy to make and Oliver doesn’t make as huge a mess with them(compared to watermelon) so they are easy to pack in his diaper bag for when he goes to childcare or take on a picnic. It is also a great way to get an extra boost from hemp seeds, flax seeds, raisins, coconut shreds and of course apple and carrots.

I haven’t used “flax eggs” (flax seed + water) in ages so I was excited to try them again and the muffin is perfect! Tag @rebellekitchen or use the hashtag #rebellekitchen if you make these and let me know if they were a hit!

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Vegan Morning Glory Muffins

Course Appetizer, Breakfast, Snack

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12 muffins

Author rebellekitchen

Ingredients

• 1 ½ TBSP flax seed
• 4 TBSP water
• 1 mashed very ripe banana (I might use ½ banana next time)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup olive oil
• 1/2 cup grated apple or unsweetened applesauce
• 1 cup packed grated carrot
• 1/4 cup unsweetened coconut shreds
• 1/4 cup raisins
• 1/4 cup hemp seeds
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup plain almond milk unsweetened
• 1/4 cup rolled oats
• 1 ½ cups unbleached all-purpose flour
• 1 1/2 tsp baking soda

Topping

• 1/4 cup raw pecans chopped
• 1/4 cup cashews chopped
• 1 tsp brown sugar

Instructions

• Preheat oven to 375 degrees F (190 C) and lightly grease a muffin tin (no liners necessary).
• Prepare "flax eggs" in a small mixing bowl by combining the flax seed and water and mixing well. Leave to gel up.
• In a large mixing bowl, add mashed banana, maple syrup, olive oil and whisk to combine.
• Next add the grated apple, grated carrot, coconut shreds, raisins, hemp seeds, brown sugar, salt, cinnamon, and mix to combine.
• Add the "flax eggs" to the above mixture and add the almond milk, oats, flour, baking soda and mix well until combined.
• Divide evenly among the greased 12 muffin tins, filling them just before the top, and sprinkle the nut topping (optional) on if you wish.
  
• Bake for 25-30 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
• Remove from oven and let set in the pan for 15 minutes before cooling on a rack.
• Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.

Notes

*Adapted from Minimalist Baker

I started out following Minimalist Baker’s recipe but ended up going so far off the beaten path that I thought I’d make my own recipe, inspired by hers of course. She is amazing! Check out her recipe here.

Have a great weekend and stay dry to all my Charlotte friends in the 100% rain all day today!