Morning Glory Muffins
These whole-grain, oil-free, vegan muffins are absolutely delicious and will make your house smell like ginger all day!
Servings 12 muffins
Ingredients
- 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
Instructions
- 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.
Notes
Use oat flour to make them gluten-free.
Recipe adapted from King Arthur Flour.
