Vegan Morning Glory Muffins
These vegan morning glory muffins are filled with delicious and healthy ingredients, to add a boost to the beginning of your day!
Equipment
- 2 Mixing Bowls
- 1 Silicone Spatula
- 1 Muffin Pan
Ingredients
- 2 cup Whole Wheat Flour
- 2 teaspoon Baking Soda
- 2 teaspoon Cinnamon Powder
- ½ teaspoon Ginger Powder
- ⅛ teaspoon Clove Powder
- ⅓ cup Ground Flaxseed
- ½ cup Raisins
- ½ cup Chopped Pecans
- ½ cup Shredded or Flaked Coconut optional
Wet Ingredients
- ⅓ cup Avocado Oil
- 2 cup Brown Sugar
- ⅓ cup Apple Sauce
- ⅓ cup Apple Cider
- 1 teaspoon Vanilla Extract or Essence
- 1 ½ cup Shredded Carrots
- 1 cup Shredded Apples can be subbed with zucchini
Instructions
- Preheat the oven to 350 deg F. In a large bowl, sift the flour, baking soda and the spices. Whisk until combined.
- In another bowl, add the oil, sugar, apple sauce, apple/orange juice, vanilla extract. Mix well until combined. Add in the shredded carrots and apples. Mix well.
- Add the mixed wet ingredients to the bowl containing the dry ingredients. Mix until just combined. Add the chopped pecans, raisins, shredded coconut and mix again until all ingredients are combined.
- Grease the muffin pan or line with paper/silicon liners. Spoon equal quantities of the batter in the muffin pans until all the batter has been used.
- Place in the oven and bake until a skewer comes out clean (around the 18 minute mark). Bake for another minute or so if the inside is still wet. Remove from the oven and let it cool for 15 minutes before serving.