Vegan Morning Glory Muffins

All vegan spiced morning glory muffins packed pumpkin, fruit and nut morning goodness.

Ingredients:

For 12 muffins

1 1/4 cup all-purpose spelt or unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamon
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
1/2 cup sesame or olive oil
2/3 to 3/4 cup coconut sugar, to taste
1/2 cup almond milk
3/4 cup unsweetened and unspiced pumpkin purée
1/2 cup pineapple chunks
1/3 cup carrot, grated
1/3 cup apple, grated
1/3 cup walnuts, chopped
1/3 cup dried unsweetened grated coconut
1/3 cup raisins

Instructions:

Grease or line 12 standard muffin cups. Preheat an oven to 400°.


In a large bowl, whisk together the flour, baking powder, ground spices and salt. Make a well in the center of the dry ingredients.


In another bowl, combine the oil, sugar, milk, pumpkin, pineapple, carrot and apple. Pour into the dry ingredients and stir just to combine. Fold in the walnuts, coconut and raisins.


Spoon the batter evenly into the prepared muffin cups. Bake for 20 to 25 minutes until golden and a cake tester inserted into the middle of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes before removing to a wire rack to cool.


Serve warm or at room temperature, and store any remaining muffins in an airtight container.








Recipe came from - Foodandspice. This work is licensed under creative commons attribution licenses