Good Morning Muffins

  • gmmuffins1
  • Muffin with Cup of Tea
  • Pile of Muffins
  • Details
  • Related Items
LoadingAdd to favorites

Pile of MuffinsI came across this recipe last winter while living briefly in Bountiful, UT – without my comforting retinue of cookbooks to plunder for baked goodies.  Lo and behold, Whole Foods has a whole treasure trove of recipes on their site, some vegan, some not.  I did my usual alchemy here – replacing the eggs, nixing the oil entirely and banishing most of the sugar.  This would be an ideal “base” muffin recipe with which to explore other flavors.  Add smashed banana instead of the prune puree…use shredded zucchini, dried blueberries or slip a little crystallized ginger into the batter.

Muffin with Cup of TeaGood Morning Muffins
Makes 12

1 cup whole wheat pastry flour
1/3 cup almond meal
1/2 tsp. powdered stevia
1/4 cup maple sugar
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
2 tbsp. Bob’s Egg Replacer + 6 tbsp. water (whisk together until frothy and then let sit for a minute)
1/3 cup prune puree (or unsweetened applesauce)
1/3 cup plain soy yogurt
1/4 cup soy milk
1 tsp. vanilla extract
1 apple, peeled, cored and finely chopped
1/2 cup golden raisins (or dried cherries or cranberries)
1/2 cup grated carrot
1/2 cup toasted walnuts, chopped
1/4 + 2 tbsp. dried flaked unsweetened coconut, divided

Preheat oven to 350F and either line 12-muffin tins with silicon or paper cups – or mist very lightly with cooking spray.

In a large bowl, mix together the whole wheat pastry flour, almond meal, baking powder, stevia, salt, cinnamon and maple sugar.  In a separate bowl, whisk together the egg replacer, vanilla, soy milk, prune puree and soy yogurt.  Add this mixture to the flour mixture and stir until just combined.  Stir in the apple, raisins, carrot, walnuts and 1/4 cup of the coconut.

Spoon batter into lined muffin tins and then sprinkle the tops with the remaining flaked coconut.  Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.  Let the muffins sit in the tins for a few minutes, then remove them from the pan and allow them to cool on wire racks.

Print Friendly
  1. Jim Parsons says:

    These were so good! I added some apples and cinnamon and used a ground flaxseed/water mix instead of eggs. They didn’t last very long here.

Fill in the Blank:

Slightly Sourdough Almond Butter Biscuits with Cacao, Orange & Tart Cherries

Add to favoritesThis biscuit is truly a collaborative effort. I modified a recipe from The Joy of Vegan Baking, by Colleen Patrick-Goudreau by replacing the vegan butter with almond butter, trading out the AP flour …

Print Friendly

The Vegan Option

Add to favoritesIn November 2011, I published an article on Technorati called Misguided Eating: The Nose to Toes Food Trend, which promptly sank into oblivion.  But I’m not finished with the topic.  And that’s because …

Print Friendly

Post-Holiday Detox: Simple Black Beans, Brown Rice and Vegetables

Add to favoritesIf you overindulged during Christmas, this simple meal might just assuage your guilt – and your body will most definitely thank you for providing it with such a delicious dose of nutrition.  I …

Print Friendly

Tomato Soup with Roasted Chickpeas and Almonds

Add to favoritesAt 10:30 am I opened the refrigerator to see what our lunch options were and, depressed by the selection of leftovers, I decided lunch that chilly and windy day called for a big …

Print Friendly
Loaded Morning Muffins An Unrefined Vegan

Loaded Morning Muffins with Crumb Topping

Add to favoritesYou can see from the long ingredient list why these are called “loaded” muffins, but gosh, they’re delicious. It’s crunch time over at Ethical Ocean and their Eat What’s Good vegan recipe contest. …

Print Friendly
%d bloggers like this: