Everyone loves a breakfast muffin. The crusty top, the squishy middle, the hearty feel: they all set you up for a wonderful morning with some goodness inside of you.
Unfortunately, most store-bought muffins are packed full with white sugar and processed oil and lots of other things that aren’t all that great for you. Thankfully, it’s super easy to make your own muffins that are stuffed with nutritious ingredients, light on sweetener, and taste just like a vegan carrot cake!
These are lovely and dense, as all good breakfast muffins should be, goes beautifully with your morning coffee!
(Makes 6 medium muffins)
1 cup flour (whatever type of flour you prefer)
1 cup oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 carrots, grated finely
1/2 cup almond milk
1 tablespoon apple cider vinegar
2 tablespoons coconut oil
2 tablespoons maple syrup / agave nectar
1/2 cup raisins
1/2 cup chopped walnuts
pinch of salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preheat the oven to 200 degrees Celsius
In a small mixing bowl, stir together the almond milk and apple cider vinegar, and set aside for 5 minutes
In a large mixing bowl, stir together the flour, oats, baking soda, baking powder, nutmeg, ginger, cinnamon, pinch of salt, grated carrot, raisins and chopped walnuts
Take the almond milk mixture and stir in the coconut oil, vanilla extract and sweetener (maple syrup / agave nectar)
Add the wet ingredients into the dry and stir until just combined
Divide the mixture between 6 greased muffin holes in a muffin pan and bake for 30 minutes
Remove from the oven when a toothpick comes out clean
Enjoy hot or cold!
If you’re gluten-free, feel free to change the flour in this recipe with a gluten-free flour mixture of your choice; whichever one you normally choose.
These will stay in an air-tight container for a few days, but they won’t last that long!