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!
Vegan Morning Glory Muffins
- 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
- 1/4 cup raw pecans chopped
- 1/4 cup cashews chopped
- 1 tsp brown sugar
- 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.
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!