Hearty Vegan Breakfast Muffin Recipe

IMG_4308Yesterday I really wanted a hearty muffin for breakfast… I was thinking bran or oatmeal at first but I couldn’t find any recipes that looked good. I finally found these babies and they seemed perfect! Chunky, thick, mmm. I whipped up a batch and they were delicious! Ben even liked them which is kind of shocking because he hates chunks in his muffins.

I had a few more with my tea at work this morning for breakfast and they were just as good!

3 Flax ‘eggs’ (3 Tbs ground flaxseeds and 6.5 Tbs water)
1/2 C Applesauce
1/4 C Oil
1 Tbs Vanilla
1 Banana, mashed
1/3 C Brown sugar
2 C Flour (I used 1 C buckwheat and 1 C whole wheat)
1 Tbs Cinnamon
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2 Carrots, grated
1 Apple, peeled and grated
1/3 C Raisins
1/3 C Walnuts or pecans, chopped

Preheat oven to 375 degrees.

In a medium bowl whisk flax ‘eggs,’ applesauce, banana, oil, brown sugar, and vanilla. In a large bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Stir the carrots, apples, raisins, and walnuts into the flour mixture to coat.

Combine both mixtures. If the mixture is too dry (mine was), add a splash of plant milk. Spray muffin tin and spoon mixture in. These don’t rise very much so you can fill all the way to the top and they won’t overflow.

Bake for 25-35 minutes, or until a toothpick comes out clean. Makes about 20 muffins.

IMG_4311

Recipe thanks to:
My Little Celebration

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