I 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.

Good 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.