Vegan Morning Muffins Recipe

Whole wheat flour: Provides a hearty and nutritious base for the muffins.

Rolled oats: Adds texture and fiber to the muffins.

Brown sugar: Sweetens the muffins naturally.

Baking powder: Helps the muffins rise and become fluffy.

Baking soda: Works with the baking powder to leaven the muffins.

Salt: Enhances the overall flavor of the muffins.

Cinnamon: Adds a warm, spicy flavor to the muffins.

Applesauce: Acts as a natural sweetener and binder.

Almond milk: Provides a dairy-free liquid component.

Vegetable oil: Adds moisture and richness to the muffins.

Vanilla extract: Enhances the flavor with a sweet, aromatic note.

Grated carrots: Adds moisture, sweetness, and nutritional value.

Raisins: Provides bursts of sweetness and texture.

When mixing the wet ingredients with the dry ingredients, be careful not to overmix. Overmixing can lead to dense and tough muffins. Stir just until the ingredients are combined to ensure a light and fluffy texture. Additionally, when folding in the grated carrots and raisins, use a gentle hand to maintain the airiness of the batter.

• whole wheat flour - Substitute with oat flour: Oat flour is a gluten-free alternative that provides a similar texture and nutritional profile.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes offer a similar texture and are also high in protein and fiber.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a similar sweetness and moisture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, but note that this may slightly alter the taste and texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• applesauce - Substitute with mashed banana: Mashed banana provides similar moisture and sweetness, though it will add a slight banana flavor.

• almond milk - Substitute with oat milk: Oat milk is a creamy, dairy-free alternative that works well in baking.

• vegetable oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• grated carrots - Substitute with grated zucchini: Grated zucchini provides similar moisture and texture, though it has a milder flavor.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar chewy texture and sweetness with a slight tartness.

• To keep your vegan morning muffins fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to 3 days.
• If you want to extend their shelf life, place the muffins in the refrigerator. This will keep them fresh for up to a week. Just make sure the container is well-sealed to prevent them from drying out.
• For longer storage, freezing is a great option. Individually wrap each muffin in plastic wrap or aluminum foil. This helps to maintain their moisture and flavor.
• Once wrapped, place the muffins in a freezer-safe bag or container. Label it with the date so you can keep track of their freshness.
• When you’re ready to enjoy a muffin, simply remove it from the freezer and let it thaw at room temperature. This usually takes about an hour.
• If you’re in a hurry, you can also reheat the muffins in the microwave. Unwrap the muffin and place it on a microwave-safe plate. Heat on high for about 20-30 seconds or until warmed through.
• For an extra treat, try toasting the thawed muffins in the oven. Preheat your oven to 350°F (175°C), place the muffins on a baking sheet, and warm them for about 5-10 minutes. This will give them a slightly crispy exterior while keeping the inside moist.
• Enjoy your vegan morning muffins with a spread of vegan butter or a dollop of fruit preserves for an added burst of flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the vegan morning muffins on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until warmed through.
  5. Enjoy the muffins warm, as the carrots and raisins will be perfectly tender and flavorful.

• Microwave Method:

  1. Place a vegan morning muffin on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if it's warm enough; if not, continue in 10-second intervals.
  5. Be cautious not to overheat, as the muffin can become tough.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the vegan morning muffins directly on the rack or on a small baking tray.
  3. Heat for 5-7 minutes or until warmed through.
  4. This method gives a slightly crisp exterior while keeping the inside moist, enhancing the texture of the oats and whole wheat flour.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the pot.
  3. Arrange the vegan morning muffins in the basket, ensuring they don't touch the water.
  4. Cover and steam for about 5 minutes.
  5. This method keeps the muffins moist and soft, perfect for enjoying the subtle flavors of cinnamon and vanilla extract.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the vegan morning muffins in the basket, ensuring they are not overcrowded.
  3. Heat for 3-5 minutes.
  4. This method quickly warms the muffins while giving a slight crisp to the exterior, enhancing the delightful texture of the rolled oats and grated carrots.

• Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).

• Muffin tin: Holds the muffin batter in individual portions for baking.

• Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.

• Large bowl: Used to mix the dry ingredients together.

• Another bowl: Used to combine the wet ingredients.

• Measuring cups: Used to measure out the flour, oats, brown sugar, applesauce, almond milk, and vegetable oil accurately.

• Measuring spoons: Used to measure out the baking powder, baking soda, salt, cinnamon, and vanilla extract accurately.

• Grater: Used to grate the carrots.

• Spatula: Used to fold in the grated carrots and raisins into the batter.

• Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.

• Wire rack: Used to cool the muffins completely after they have been baked.

• Cooling rack: Another term for the wire rack used to cool the muffins.

Pre-measure ingredients: Measure out all ingredients before you start to save time during preparation.

Use a food processor: Grate the carrots quickly using a food processor instead of doing it by hand.

Combine dry ingredients ahead: Mix the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon the night before.

Line muffin tin early: Prepare the muffin tin with paper liners before starting to mix the batter.

Batch bake: Double the recipe and freeze extra muffins for a quick breakfast later.