Tag Archives: vegan recipe contest

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.

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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
Makes 12

Muffins:
1 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup almond meal
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp allspice
1/2 tsp. powdered ginger
1/2 tsp. powdered stevia
1/4 cup maple sugar
2 tbsp. egg replacer + 6 tbsp. water (whisk and then let sit for a few minutes)
2/3 cup pumpkin puree
1 tsp. vanilla extract
2/3 cup almond or other nut milk
1/3 cup coconut oil, melted
1 cup shredded carrots
1/2 cup dried apricots, chopped
1/4 cup walnuts, chopped
1/4 cup crystallized ginger, chopped
1/4 cup unsweetened, shredded coconut

Crumb Topping:
1/4 cup rolled oats
1/4 cup unsweetened, shredded coconut
1 tbsp. maple sugar
1/4 cup coconut oil, melted

Preheat oven to 350F and lightly oil ~9 muffin cups.

Bake for 30-35 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pan for about 10 minutes, then carefully remove to a cooling rack.

Ingredients CollageMake the muffins:
Preheat the oven to 350F and lightly oil a muffin pan (~9 muffins).  Fill any empty cups with water.

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.

Divide the batter between the muffin cups.

Make the topping:
Combine all of the ingredients 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.

Loaded Morning Muffins

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