Vegan Morning Glory Muffins

Vegan Morning Glory Muffins

Not all of us greet the morning as a glorious occasion, but these muffins live up to the promise of a glorious morning and are sure to brighten even the most dismal awakenings. Delectably moist and spiced up like a pumpkin pie, lots of textures and flavors are present in these multi-layered bites of goodness. Nutty undertones mingle with the aromatic spices, while the natural sweetness of the fruit and pumpkin tantalizes the palate in a gentle and soothing way. Walnuts add a bit of crunch to complete the experience. Each small bite is a delight. Serving one up with a cup of tea or coffee is a healthy way to start your morning or enjoy for a morning or afternoon snack.

Complimented by nutty undertones and natural sweetness from the fruit, these beauties are moist with a bit of earthy crunch from walnuts, natural sweetness from pineapple, apple, raisins and coconut.

  • 1 1/4 cup all-purpose spelt or unbleached white flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 1/2 cup sesame or olive oil
  • 2/3 to 3/4 cup coconut sugar, to taste
  • 1/2 cup almond milk
  • 3/4 cup unsweetened and unspiced pumpkin purée
  • 1/2 cup pineapple chunks
  • 1/3 cup carrot, grated
  • 1/3 cup apple, grated
  • 1/3 cup walnuts, chopped
  • 1/3 cup dried unsweetened grated coconut
  • 1/3 cup raisins
  • Grease or line 12 standard muffin cups. Preheat an oven to 400°.
  • In a large bowl, whisk together the flour, baking powder, ground spices and salt. Make a well in the center of the dry ingredients.
  • In another bowl, combine the oil, sugar, milk, pumpkin, pineapple, carrot and apple. Pour into the dry ingredients and stir just to combine. Fold in the walnuts, coconut and raisins.
  • Spoon the batter evenly into the prepared muffin cups. Bake for 20 to 25 minutes until golden and a cake tester inserted into the middle of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes before removing to a wire rack to cool.
  • Serve warm or at room temperature, and store any remaining muffins in an airtight container.

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