I think these muffins got their name because when you wake up and have these already made for breakfast, you’ll sing “Glory, glory, hallelujah!” (But honestly, having anything pre-made for breakfast is pretty glorious!)
Whole grains, fruits AND veggies, and omega-3-hearty walnuts come together without any refined sugar or oil to make a perfect muffin. I think its the variety of ingredients and the ginger that makes these muffins so yummy. So even though they may not be the quickest to make, they are worth every dirty measuring cup and every second spent grating carrots!
They make fantastic healthy snacks, too, or to round out a packed lunch.
My grandmother-in-law had me make a triple batch of these to pull out each morning during our family reunion this summer. They were perfect for a crowd. Just two of these muffins with a green smoothie makes a satisfying, mess-free breakfast. I’ve been making them ever since that family reunion, and need to triple the batch even for just my small family if I want any left for the freezer!
I had to test the recipe a couple times to achieve the moistness and rise of traditional muffins without any eggs or oil. I’ve found that aquafaba (the liquid in a can of garbanzo beans) makes for much better texture and rise than flax seed eggs. They still tasted delicious using flax seed, but they didn’t have domed tops, they were just flat. Don’t let aquafaba intimidate you–simply open a can of garbanzo beans, measure out 3 tablespoons, and save the beans for hummus or to throw into a salad or wrap.
These whole-grain, oil-free, vegan muffins are absolutely delicious and will make your house smell like ginger all day!
- 1/2 cup raisins (or chopped dates)
- 1 cup whole wheat flour, or finely ground oat flour
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 tsp ground ginger
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup grated carrots (about two medium carrots)
- 1/2 cup drained crushed pineapple, or grated apple
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chopped walnuts (or sunflower seeds for nut-free)
- 3 tbsp aquafaba (liquid from can of garbanzo beans)
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
Grate carrots, drain pineapple or grate apple, chop walnuts, and put raisins in hot water to soak.
In a mixing bowl, stir together flour, coconut sugar, ginger, baking soda, and salt. Stir in carrots, pineapple or apple, coconut, and walnuts.
In another small bowl or measuring cup, stir together applesauce, vanilla and aquafaba. Fold into the dry ingredients. Drain the raisins, and stir them in, too.
Spoon into a greased muffin tin. Bake at 350 for 25-28 minutes. Let cool completely before eating, as this improves the flavor. Delicious eaten out of the fridge, too.
Use oat flour to make them gluten-free.
Recipe adapted from King Arthur Flour.