Wednesday, March 13, 2013

Vegan Morning Glory Muffins

Vegan Morning Glory Muffins


3 flax eggs [3 T flaxseed meal + 6.5 T water]
1/2 c applesauce
1/4 c vegetable oil
1 T vanilla extract
1 banana, mashed
1/3 to 1/2 c brown sugar
2 c flour *
1 T ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 carrots, grated
1 apple, peeled & grated
1/3 c raisins [optional]
2 T chopped pecans
* in any combination. I used 1 c whole wheat, 1/2 c all purpose & 1/4 c coconut flour, which is very absorbent.


Preheat oven to 375 F. Prepare muffin tins with paper liners.
In a medium bowl whisk flax eggs, applesauce, banana, oil, brown sugar and vanilla.
In a large bowl, stir together flour, cinnamon, baking powder, baking soda and salt. Stir the carrots, apples, raisins, walnuts and coconut into the flour mixture to coat.
Combine both mixtures in the larger bowl. If too dry, add a splash of almond or soy milk.
Spoon into the muffin tins, filling totally full [or 3/4 if you prefer a smaller portion].
Bake for 25-35 minutes, or until golden and a knife comes out clean.
Makes about 20 muffins.

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