For weekday mornings, nothing beats a nutritious vegan muffin.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- ¼ cup warm water
- 1 tablespoon ground flaxseed
- 2 over-ripe bananas, mashed
- ½ cup applesauce
- ½ cup grated carrots
- ½ cup vegetable oil
- ½ cup almond milk
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup quick oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix together warm water and ground flaxseed; let sit for 5 minutes.
- Mix mashed bananas with applesauce, grated carrots, vegetable oil, almond milk, brown sugar, and vanilla extract in a large bowl. Mix in water and flaxseed mixture. Add in flour, oats, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt and stir until just mixed. Pour 1/4 cup of batter into each muffin cup.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 20 to 30 minutes.
Reviews
These had a good flavor and rise. The spice level is just right to be interesting but not overwhelming. I know they say “healthy” but it was just not enough sweetness for my taste. If you are looking for a lightly sweet muffin- this is a good one. I was happy to use some of the flaxseed from my pantry! Looks pretty flexible when it comes to ingredients. A 20 minute bake time was spot on for my oven. Note: I started the recipe before realizing I was out of oats. I will be making again and I’ll add oats next time and adjust the review.
These aren’t very sweet, but they are tasty and spiced well. Be careful to let them cook enough. I took mine out at 20 minutes because a toothpick came out clean; however, they were gummy on the bottoms. I had to put them in for another 10 minutes.
This recipe is great! I made it twice and came out with 6 perfect jumbo muffins. I added 1/2 cup walnuts. I’ve been a pro chef for 25 yrs and owned 2 bakeries so you can trust this recipe.
These are amazing! They are not very sweet, perfect for breakfast or a snack. They freeze well too.