Vegan Loaded Muffins

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I absolutely love 1 or 2 of these for a quick breakfast or snack 🙂 They are great warmed up with a little butter (I use vegan Earth Balance). YUM!!! They are FULL of yummy ingredients (from veggies to fresh fruit to dried fruit to nuts) and you can be completely creative with what nuts and dried fruits you use. Just use what you have in your pantry and they will be delicious. The options are endless 🙂

Makes about 16 muffins

Ingredients:

  • 3T flaxseed meal
  • 6.5T water
  • 1/3 C applesauce
  • 1T vegetable oil
  • 1/4C almond milk
  • 1T vanilla extract
  • 1 zucchini, grated
  • 1/3 C brown sugar
  • 1 1/2 C flour (I always use whole wheat pastry flour)
  • 1/2 C coconut flour
  • 1T cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 small carrots, grated
  • 1 apple, 1/2 grated, half chopped into raisin-sized pieces)
  • 1/3 C dried fruit ( I used a combo of golden raisins, cranberries, and chopped up apricots)
  • 2T chopped walnuts

Preparation:

Preheat oven to 375° and line muffin tins with paper liners (though I HIGHLY suggest investing in a silicone muffin tray…it will change your world!!)

In a medium bowl, whisk flax meal, water, applesauce, zucchini, oil, brown sugar, & vanilla.

In a large bowl, stir together flours, cinnamon, baking powder, baking soda, and salt. Stir the carrots, apple, dried fruit, and nuts into the flour mixture to coat.

Add the wet ingredients to the dry and stir to combine. If too dry, add a little almond milk.

Spoon into the muffin tins, filling totally full for full-sized muffins (or 3/4 if you prefer smaller muffins…this is what is pictured and it makes about 20 muffins).

Bake for 25-35 minutes, or until golden and a knife comes out 90-100% clean. **I like to take them out at the 90% mark because I like them to stay really moist inside**

Eat. Enjoy. Love.

Nutrition, per serving, when 16 full-sized muffins are made:

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