Blog

Morning Glory Muffins: Vegan, Naturally Sweet

• December 2012
• Recipes

I love morning glory muffins! These are quite sweet from the pineapple, apple, raisins and maple syrup, but they don’t have any refined sugar. Very nice for breakfast or snacking. If you’re like me and you would rather do almost anything but grate stuff by hand, I highly recommend getting a little electric chopper. I got mine for $10 from the local drugstore, and it was $10 well spent, because otherwise I would have to grate the carrots and apple and I would probably never make these muffins. I use it to chop up the walnuts too.

2 1/4 cups unbleached flour (I like to use 1 1/4 cup kamut flour and 1 cup unbleached cake flour)
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
1/2 cup chopped walnuts
1 apple (grated but I don’t peel mine, I can’t be bothered!!)
2 cups grated carrots (usually 4-6 or so)
3 equivalent egg replacer (4.5 teaspoons egg replacer whisked in 6 Tablespoons water, let it sit)
1 cup crushed drained pineapple (8 oz can)
1/2 cup canola oil
1 teaspoon vanilla extract
1/3-1/2 cup maple syrup

Heat the oven to 350 degrees. Mix all the dry ingredients together with the raisins, apple, carrots, walnuts. Add in the egg replacer, oil, vanilla, pineapple and maple syrup. Spoon into muffin tins–these have enough oil that they don’t stick.
Bake for at least 45 minutes–they are very moist and need to bake a long time.