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.
*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!