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.

Dry ingredients:

  • 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)

Wet ingredients:

  • 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.


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