Mel’s Vegan Breakfast Muffins Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 1/2 cups - whole wheat flour
  • 3/4 cups - ground flax seed
  • 3/4 cups - wheat bran
  • 3/4 cups - coconut sugar
  • 1 teaspoons - baking powder
  • 1 teaspoons - baking soda
  • 1 tablespoons - cinnamon
  • 3/4 cups - almond milk
  • 1 teaspoons - vanilla, mix the vanilla into the almond milk
  • - Egg Substitute, 2 TBS ground flax seed & 6 TBS water, mix for several minutes in vitamix (It will have a gooey consistency, like that of a beaten egg)
  • 2 - carrots, shredded
  • 2 - apples, roughly chopped
  • 5 - dates, finely chopped
  • 1/2 cups - pecans, Can also use walnuts or whatever other nut you like, or leave out
  • 1/2 cups - raisins
  • Directions:

    Preheat oven to 350

    Line muffin pan with FOIL liners, should make about 18 muffins...

    Stir together all dry ingredients in mixing bowl. Mix in milk/vanilla, egg substitute and then mix in remaining five ingredients.

    Fill foil liners with the mixture, be sure to press the mixture down into the liner, fill to top.

    Bake at 350 for 18 minutes. Should make about 18 muffins.

    Brief Description

    Vegan Breakfast Muffins to start the day right. These make a good mid-day snack too! Freeze them and pop in the microwave anytime!

    Main Ingredient:

    apples, carrots, dates, raisins, nuts

    Category:  Breakfast

    Cuisine:  American

    Cook Time: 35 min

    Posted By:

    melnoble

    Posted On:

    July 15, 2013

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