As the Autumn weather blows in and the mornings are darker, I can’t help but want something a little sweeter to start off my day. These muffins are filled with a few traditional fall ingredients but are versatile enough to eat year-round. The golden raisins called for in the recipe are plumper and higher in antioxidants than their counterpart Thompson raisins. The nuts and seeds accompanied by a whole grain flour will keep you satiated for a good part of the morning. Enjoy the muffins as breakfast or a snack!
YIELDS
12 muffins
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups whole spelt flour
- 3/4 cup coconut sugar
- 1 tbsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 3/4 cup unsweetened apple sauce
- 1/2 cup coconut oil, melted
- 1 Granny Smith apple, shredded
- 2 cups grated carrot
- 1/2 cup golden raisins
- 1/2 cup pumpkin seeds
- 1/2 cup walnuts
Directions
1. Preheat your oven to 400 degrees and line a 12 well muffin tin
2. Sift the spelt flour into a large bowl. Add the coconut sugar, baking powder, baking soda, cinnamon, ginger and salt. Whisk the ingredients together.
3. Add the applesauce, melted coconut oil and vanilla. Switch to a spatula and gently fold the ingredients together until combined. (You can use refined coconut oil if you don't like the flavor of coconut).
4. Add the carrot, raisins, walnuts and pumpkin seeds. Fold the ingredients in, making sure not to over mix the batter.
5. Divide the batter among the lined muffin wells. Put the tin in the oven and bake at 400 degrees for 10 minutes. Reduce the heat to 350 degrees for another 10 minutes.
6. Insert a fork or toothpick into the centre of a muffin; if it comes out clean (or a smidgen of crumbs attached) remove the tin from the oven. Otherwise continue baking in 2-3 minute increments until the toothpick or fork comes out clean.
7. Let the muffins cool for five minutes and then transfer them to a wire rack. Store them in an airtight container for a week or in the freezer for up to a month. They can be reheated in a toaster oven at 350 degrees for 5-10 minutes. If desired, slather on some vegan butter. Enjoy!
*If you would like to add another spice, add a ¼ teaspoon for starters
**Thompson raisins will work as well. If you do not like raisins, feel free to substitute with another dried fruit
*** For a nut allergy substitute the walnuts for another seed
Related: Raspberry Spirulina Muffins
GF Vegan Chocolate Strawberry Muffins
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GF Vegan Chocolate Strawberry Muffins
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