Loaded Morning Muffins with Crumb Topping

Loaded Morning MuffinsYou 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.  I’ve been hovering around fourth place, which is great considering my competition, but I wouldn’t mind a bump up.  You can vote for my Mango Sticky Rice Cake recipe right here.  Thank you!

Loaded Morning Muffins with Crumb Topping
Serves 9
Oats, pumpkin, carrots, apricots, walnuts, and ginger make these "good morning" muffins a delicious way to supercharge your morning.
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
353 calories
40 g
0 g
21 g
5 g
15 g
129 g
48 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 353
Calories from Fat 178
% Daily Value *
Total Fat 21g
Saturated Fat 15g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 48mg
Total Carbohydrates 40g
Dietary Fiber 3g
Sugars 8g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup whole wheat pastry flour
  2. 1/2 cup rolled oats
  3. 1/2 cup almond meal
  4. 2 tsp. baking powder
  5. 2 tsp. cinnamon
  6. 1/2 tsp allspice
  7. 1/2 tsp. powdered ginger
  8. 1/2 tsp. powdered stevia
  9. 1/4 cup maple sugar
  10. 2 Tbsp. egg replacer + 6 Tbsp. water (whisk and then let sit for a few minutes)
  11. 2/3 cup pumpkin puree
  12. 1 tsp. vanilla extract
  13. 2/3 cup non-dairy milk
  14. 1/3 cup coconut oil, melted
  15. 1 cup shredded carrots
  16. 1/2 cup dried apricots, chopped
  17. 1/4 cup walnuts, chopped
  18. 1/4 cup crystallized ginger, chopped
  19. 1/4 cup unsweetened, shredded coconut
Crumb Topping
  1. 1/4 cup rolled oats
  2. 1/4 cup unsweetened, shredded coconut
  3. 1 Tbsp. maple sugar
  4. 1/4 cup coconut oil, melted
  1. Preheat the oven to 350-degrees F and lightly oil a muffin pan (~9 muffins). Fill any empty cups with water.
  2. In a large bowl combine the flour, oats, almond meal, baking powder, spices, stevia, and maple sugar. Set aside. In a smaller bowl, whisk together the egg replacer mixture, pumpkin puree, nut milk, and coconut oil. Pour this into the dry mixture and stir to combine - and then add the carrots, apricots, walnuts, ginger and coconut.
  3. Divide the batter between the muffin cups.
  4. Combine all of the ingredients for the crumb topping and sprinkle evenly among the muffins. Bake muffins for 30-35 minutes or until firm. A toothpick will not come out clean on these babies.
an unrefined vegan http://www.anunrefinedvegan.com/


Vegan Loaded Morning Muffins by An Unrefined Vegan

Loaded Morning Muffins

59 thoughts on “Loaded Morning Muffins with Crumb Topping

  1. tearoomdelights

    That is a lot of ingredients, but what a way to start the day! These look wholesomely and utterly delicious. What are you doing hovering around in 4th place though? I’ve just voted again, but we need to get you back up there in contention.

      1. tearoomdelights

        Today’s the last day isn’t it? I’ll cast my vote as soon as they let me and then keep my fingers crossed for you.

      2. The Little Foxes

        I voted again today! And I sent a small and furry hit man to take out the competition with her toots. Besides, I’ve never known anyone to opt for nachos over cake, unless they were stoned. Rooting for you, lady. And I expect some muffins at mah door. 😉

  2. narf77

    Oh YEAH BABY! These would make mornings rock all over again :). I am thinking enormous mug (bucket) of tea and 2 of these babies to take the edge off my studies…love you Annie, you just made Friday fun 🙂

      1. narf77

        LOL! Yup…most definately Annie 🙂 The consensus is that they are delish and just what the doctor ordered to get you up and attm’!

  3. celestedimilla

    It’s been forever since I’ve made muffins! Since going plant-based, I spend so much time cooking lunch and dinner that I never bother with making breakfast anymore (usually I have fruit). But I love muffins and this recipe looks fab, so maybe I’ll try it this weekend. Celeste:)

  4. Poppy

    These look and sound delicious! I’m loving breakfast muffins at the moment – they mean I never skip breakfast which I very easily do! 🙂

      1. Poppy

        I agree, at this point in my life I need encouragement for breakfast despite the fact I know I feel and do better with it. Funny that isn’t it?! Having wholesome breakfast muffins at the ready is a sure fire way I will be a good girl and eat my brekkie! 🙂

  5. Angela @ Canned Time

    What a perfect blend of flavors, and all inside those beautiful little muffins? I think I’d have to make a double batch. Muffins are so great the way you can eat a few and feel great, especially these 🙂 and it’s not like eating 3-4 pieces of cake. Although I’m positive these would make a lovely sheet cake as well. Love them !!!! Heck, just eat the batter with all those bits of ginger, coconut and walnuts……..heaven 😉

  6. imamommee

    These look AWESOME! We can’t have gluten though so going to try to make them gluten free. 🙂

  7. annesturetucker

    Yummy! These look too good! 🙂
    I didn’t realize I could vote for your cake every day – I’ll be back clicking away!

  8. Kelli

    Oh, yum ~ these look great. A nice way to for a start on the day without a sugar crash in a couple of hours. It’s funny, I LOVE breakfast when I travel ~ especially in Europe with those great (not at all healthy) white flour crusty rolls with jam and coffee… look forward to them even. But when I’m home, breakfast seems much less desirable… these will be a great recipe to change all that! I am ready to become a breakfast lover 🙂

    1. An Unrefined Vegan

      Hi Kelli! I was a former breakfast-skipper, but it’s now my favorite meal of the day. Definitely helps to have something extra yummy to look forward to ;-)!

      Thank you so much for taking the time to comment.

  9. biggsis

    These sound so delicious and like they’d carry me right through until lunch. Going to have to make a batch and hide them from the gluten free and gluten full members of the family. They’ll be mine, mine, mine!!!

  10. Poppy

    Hi Annie, I have awarded you with the Very Inspiring Blogger Award and Bouquet of three award;
    Poppy 🙂

  11. Sophie33

    I loved the look of these tasty muffins , since then I have made them 2 already, Annie! They are superb! I ate 2 of them for breakfast,…They are so good, so filling too! 🙂 MMMMMMMMMM!

  12. Michele

    Hello. Can i substitute grated ginger for candied ginger? If so, how much? Thanks, I’m going to make them today 🙂


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