This recipe contains no eggs, dairy or butter, but you can’t tell! These muffins are delicious and are chock full of vegetables, fruits, nuts and whole wheat flour – and they’re so easy to make.
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 12
- 2 cup(s) of whole wheat flour;
- 3/4 cup(s) of brown sugar;
- 2 tsp. of baking soda;
- 2 tsp. of cinnamon;
- 1/2 tsp. of salt;
- 2 cup(s) of grated carrots;
- 1/2 cup(s) of currants;
- 1/2 cup(s) of pecans, chopped;
- 1/2 cup(s) of unsweetened coconut;
- 1 apple or pear, chopped small;
- 1/4 cup(s) of old-fashioned oats;
- 1 stick Earth Balance, melted;
- 1/4 cup(s) of unsweetened applesauce;
- 2 tsp. of vanilla;
- 2 tbsp. of ground flax seed;
- 6 tbsp. of water;
- 2 tbsp. of soy milk, if needed.
- Preheat oven to 350 degrees F with rack positioned in the center of the oven. Spray a muffin pan with cooking spray or line with muffin cups.
- Sift the flour, sugar, baking soda, cinnamon and salt into a mixing bowl. Stir in the carrots, currants, pecans, coconut, diced apple or pear, and oats.
- In another bowl, combine the Earth Balance, applesauce, vanilla, flax and water. Whisk until smooth.
- Add wet mixture to flour mixture and stir until just blended. The batter will be very thick, almost like oatmeal cookie dough, but you can add a couple tablespoons of soy milk if you need to.
- Divide the batter evenly among the muffin cups. Bake until the muffins are firm to the touch and a toothpick comes out clean, about 30 minutes.
- Let cool for 5 minutes in the pan and then carefully remove them to continue cooling. They hold together very well, so removing them should be easy. I’m not sure how long they keep for because we ate them all in a couple hours… YUM!