Vegan Morning Glory Muffins
User Reviews
5
Vegan Morning Glory Muffins
Description
Vegan Morning Glory Muffins use coconut flour combined with flax eggs as an egg substitute to create a sticky, dense batter enriched with coconut oil and maple syrup for moisture and sweetness. Apple cider vinegar and baking soda provide leavening, though the muffins remain relatively flat and dense after baking. Warm spices cinnamon and nutmeg complement the carrot and raisin inclusion, adding texture and natural sweetness. The muffins bake in a standard cupcake tin lined with paper cups for easy removal. Due to their appearance, they may not look like traditional muffins but have a complex flavor and moist crumb.
These muffins make a suitable vegan breakfast or snack for those familiar with denser baked goods. They store best in the refrigerator and can be served chilled or warmed slightly. Traditional eggs could be used if not strictly vegan, which might improve rise and appearance but change texture.
Ingredients
- 1/4 cup coconut flour
- 3 flax eggs <-- instructions here, or chia eggs
- 2 Tablespoons coconut oil , melted
- 1/4 cup maple syrup
- 1/2 teaspoon salt 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 carrot shredded
- 1/4 cup raisins
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
- Using three whole eggs instead of flax eggs will produce a more traditional muffin texture and appearance if you are not strictly vegan.
- These muffins bake with a dense and sticky texture and will not rise significantly; this is normal for coconut flour and flax egg recipes.
- Store muffins in the refrigerator to maintain freshness and prevent spoilage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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