Loved by vegans and non-vegans alike, this breakfast muffin is sure to please and start your day off right!
Here is my first recipe post. These muffins are adapted from a recipe in my Vitamix cookbook. Basically I changed half of the ingredients to more healthful and vegan options. My husband said these were the best things I’ve ever made before and when I made it for the teachers, a few asked for the recipe. I want to share this wonderful creation so that you can have something easy to make, delicious, and healthful! I believe food should be medicine and we can respect the bodies God gave us by filling them with good foods. I want to help others do the same.
Small blurb on other recipe blogs. I search all the time for good recipes since buying healthful food in the store just isn’t an option; you have to become a cook! What drives me mad is that most posts start off with an introduction and how the recipe came about, then goes into some slightly related story or catching up with the blogger’s life, then come more parts about the food item with pictures of the food at a million different angles interspersed. To get to the actual recipe you have to wade through a novel with so many pictures that slow down your computer. I won’t do that to you. Below you will find the recipe. Enjoy:
You will need:
- Blender or Food Processor
- Muffin Tin and Liners
- Large Mixing Bowl
- Small Container
Carrot Cake Breakfast Muffin
- 1/2 cup pecan halves
- 3/4 cup oats
- 1 ¼ cup flour of choice (I use whole wheat)
- 1/4 cup wheat germ
- 1 ¼ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 carrot or 5-6 baby carrots
- 1 cup pineapple chunks
- 1/2 honey or maple syrup
- 1/4 cup applesauce
- 1/4 cup almond milk
- 2 flax eggs (2 Tbsp ground flax seed + 6 Tbsp water)
- 1/2 cup raisins
- 1/4 cup shredded coconut
- Sub walnuts for pecans
- Sub chocolate chips for raisins and coconut.
- Preheat oven to 400°F
- Prepare flax eggs: Place 2 Tbsp of ground flax seed in small container. One Tbsp at a time, stir water into the flax seed. Place container into the refrigerator until needed to achieve an “eggier” consistency.
- Pulse pecans (carrot cake) or walnuts (choco walnut), then place in mixing bowl.
- Process oats until ground into a fine powder.
- In the blender/processor with the oat powder, add flour, wheat germ, baking soda, baking powder, cinnamon, and salt. Pulse until mixed. Add to mixing bowl.
- Cut carrot into 4 or 5 pieces. Place into blender/processor. Pulse into small pieces.
- Add to the blender/processor pineapple, honey/maple syrup, applesauce, milk, and eggs. Pulse until blended. Add to mixing bowl.
- Stir together the dry and wet ingredients.
- Fold in raisins and coconut (carrot cake) or chocolate chips (choco walnut).
- Let batter sit for 10 min to make moist.
- Fill muffin tins 3/4 full.
- Bake for 20 min.
- Tada! Let them cool as long as you can bear, then you must try one warm! Whatever is not eaten the day they are made, place in the fridge in an airtight container or plastic gallon bag.