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This isn’t the type of recipe I’d normally post.
By most accounts, these muffins are a total flop.
They don’t rise like a normal muffin, they are denser than a normal muffin, and they look more like a hockey puck rather than anything you’d want to serve for breakfast.
The thing is, despite their unusual appearance, we can’t seem to get enough of them in our house. They are unbelievably moist, and taste like carrot cake, while remaining grain-free, properly combined, and naturally sweetened. And they’re vegan, to boot!
While I don’t necessarily recommend making these for company (or anyone you’d want to impress, for that matter), they are a fun treat for those moments when you don’t care what your breakfast or afternoon snack looks like.
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Vegan Morning Glory Muffins (Grain-free, Vegan)
makes 6 muffins
Inspired by this recipe
Ingredients:
1/4 cup coconut flour
3 flax or chia eggs (<– instructions here)
2 Tablespoons coconut oil, melted
1/4 cup maple syrup
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 teaspoon apple cider vinegar
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup shredded carrots
1/4 cup raisins
Directions:
Preheat your oven to 350F and line a standard cupcake tin with 6 paper cups.
If you haven’t already prepared your flax or chia eggs, make them first! (Click here for detailed instructions.) For best results, allow them to chill for 15 minutes before using. Once the eggs are prepared, combine all of the ingredients, except for the shredded carrots and raisins, and mix well until a sticky dough is formed.
Fold in the shredded carrots and raisins, then divide the dough evenly among the six muffin cups.
Like I mentioned earlier, these muffins will not rise, so don’t worry about filling the cups to the top.
Bake for 22-25 minutes, until the muffins are firm to the touch. Unfortunately, the finished muffins won’t look much different coming out of the oven than they did when they went in.
This is why I don’t recommend serving them to company.
Allow to cool, then serve to the people who will love you no matter what your baked goods look like.
I recommend storing these muffins in the fridge, and serving them chilled, for best texture!
Note: For those of you who are not concerned with baking vegan muffins, I believe using 3 whole eggs would produce a more traditional-looking result! I will be trying that next time. Regardless, these muffins will taste amazing!
Vegan Morning Glory Muffins
Ingredients
- 1/4 cup coconut flour
- 3 flax or chia eggs (<-- instructions here)
- 2 Tablespoons coconut oil , melted
- 1/4 cup maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 Tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup shredded carrots
- 1/4 cup raisins
Instructions
- Preheat your oven to 350F and line a standard cupcake tin with 6 paper cups.
- If you haven't already prepared your flax or chia eggs, make them first! (detailed instructions at detoxinista.com) For best results, allow them to chill for 15 minutes before using.
- Once the eggs are prepared, combine all of the ingredients, except for the shredded carrots and raisins, and mix well until a sticky dough is formed.
- Fold in the shredded carrots and raisins, then divide the dough evenly among the six muffin cups. These muffins will not rise, so don't worry about filling the cups to the top.
- Bake for 22-25 minutes, until the muffins are firm to the touch. Unfortunately, the finished muffins won't look much different coming out of the oven than they did when they went in. (This is why I don't recommend serving them to company.)
- Allow to cool, then serve to the people who will love you no matter what your baked goods look like. I recommend storing these muffins in the fridge, and serving them chilled, for best texture!
Notes
Nutrition
Per Serving: Calories: 161, Fat: 7g, Carbohydrates: 21g, Fiber: 5g, Protein: 2g
Enjoy!
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Reader Feedback: Do you care what your baked goods look like, as long as they taste good? Any kitchen bloopers you’d like to share?
We eat a lot of coconut flour muffins in our house!! These were fabulous! My favorite! I doubled the recipe, used five real eggs, reduced the maple syrup by a bit, and added a half a cup of pecan pieces. So so wonderful! A delight. I filled the muffin cups full and baked for 23 minutes! I ended up with 10 muffins.
These taste like carrot cake to me, and I love them. I’ve made them before with and without eggs, and even with different oils and GF flours, as coconut flour doesn’t always agree with me. They are always great. I freeze them and use for dessert or breakfast. Thanks Megan!