Vegan Morning Glory Muffins
User Reviews
5.0
33 reviews
Excellent
Vegan Morning Glory Muffins
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By most accounts, these muffins are a total flop. They don't rise like a normal muffin, they are denser than a normal muffin, and they look more like a hockey puck rather than anything you'd want to serve for breakfast. Despite their unusual appearance, we can't seem to get enough of them in our house. They are unbelievably moist, and taste like carrot cake, while remaining grain-free, properly combined, and naturally sweetened. And they're vegan, to boot!
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Ingredients
- 1/4 cup coconut flour
- 3 flax or chia eggs (<-- instructions here)
- 2 Tablespoons coconut oil , melted
- 1/4 cup maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 Tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup shredded carrots
- 1/4 cup raisins
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Instructions
- Preheat your oven to 350F and line a standard cupcake tin with 6 paper cups.
- If you haven't already prepared your flax or chia eggs, make them first! (detailed instructions at detoxinista.com) For best results, allow them to chill for 15 minutes before using.
- Once the eggs are prepared, combine all of the ingredients, except for the shredded carrots and raisins, and mix well until a sticky dough is formed.
- Fold in the shredded carrots and raisins, then divide the dough evenly among the six muffin cups. These muffins will not rise, so don't worry about filling the cups to the top.
- Bake for 22-25 minutes, until the muffins are firm to the touch. Unfortunately, the finished muffins won't look much different coming out of the oven than they did when they went in. (This is why I don't recommend serving them to company.)
- Allow to cool, then serve to the people who will love you no matter what your baked goods look like. I recommend storing these muffins in the fridge, and serving them chilled, for best texture!
Notes
- For those of you who are not concerned with baking vegan muffins, I believe using 3 whole eggs would produce a more traditional-looking result! I will be trying that next time. Regardless, these muffins will taste amazing!
Nutrition Information
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Calories
161kcal
(8%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Sodium
268mg
(11%)
Potassium
172mg
(5%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
3565IU
(71%)
Vitamin C
1.6mg
(2%)
Calcium
65mg
(7%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Sodium | 268mg | 11% |
| Potassium | 172mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3565IU | 71% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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