Spiced Apple Carrot Coconut Pumpkin Nut Muffins: Great for breakfast, lunch, snack, dessert… ok, ANYTIME!!! Login: Kristin Meier
I have found another must-have book by Colleen Patrick-Goudreau » The Joy of Vegan Baking. Her book offers so much information, from baking equivalents and how to “veganize” any recipe, to a variety of inspiring treats that will make you want to put on your apron and get baking! I put her tips to work and whipped up these tasty, nutrient-dense muffins that are healthy enough to enjoy anytime. Enjoy!
If you like these, you may also want to try: Pumpkin Apple Carrot Raisin Muffins | Waking Up Vegan.
- 4 c whole grain flour (I used 1 c whole wheat flour, 1 cup brown rice flour, 1 cup millet flour, 1 sorghum flour)
- 1 T xanthan gum
- 1 T baking powder
- 1 t baking soda
- 1/2 t baking powder
- 3 T ground cinnamon
- 1/2 T pumpkin pie spice (mixture of nutmeg, cinnamon, ginger, cloves)
- 2 eggs/equivalent egg replacement (I used 3 T ground flax + 1/2 c water)
- 3 T blackstrap molasses
- 2 T vanilla
- 1 c unsweetened apple sauce
- 1 ripe banana
- 3 c cooked pumpkin
- Optional add-ins: 1 c shredded unsweetened coconut 2 apples, grated 3 carrots, grated 1/2 c raisins 1/2 c slivered almonds 1/2 c crushed walnuts
Preheat oven to 350 degrees. Mix dry ingredients together in a bowl. Mix flax and water together until it reaches a thick, gelatinous consistency, then combine with remaining wet ingredients together. Combine wet, dry, and “add ins” and mix well. Spoon mixture into greased muffin tins and bake for about 15-20 minutes. Cool in a pan briefly before tracing edges with a knife before transferring to cooling rack. Enjoy plain or topped with apple butter, peanut butter, or almond butter if desired.