The perfect way to make any morning glorious! These delicious muffins are packed full of fruit, nuts, and extra goodies. The flavours are wonderful in this more mindful and healthier version of an old favourite.
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| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
large muffins
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Ingredients
- 1 cup all purpose flour unbleached
- 1/2 cup spelt flour
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 flax "eggs" Combine 2 Tablespoons of ground flax seed with 6 Tablespoons of water and let sit for a moments.
- 3/4 cup applesauce
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 teaspoon finely grated orange rind
- 1 large crisp apple shredded
- 1/2 cup dried cranberries or "craisins" chopped
- 1/2 cup shredded carrot
- 1/2 cup shredded coconut
- 1/2 cup pineapple tidbits Drain and squeeze out excess juice before measuring.
Pecan Crumble Topping
- 1/4 cup oatmeal
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 Tablespoons vegan butter I used Earth Balance.
- 1/2 teaspoon cinnamon
- 1/3 cup pecans chopped
- 1/4 teaspoon finely grated orange rind
Ingredients
Pecan Crumble Topping
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Instructions
- Heat oven to 350 degrees F. Grease 12 muffin cups.
- Make two flax "eggs" and set aside.
- Combine all topping ingredients and mix together to make crumbs. Set aside.
- In your mixing bowl, combine the flours, spices, baking powder, baking soda and salt.
- Combine the flax "eggs", applesauce, oil, orange rind, and vanilla. Mix this together with the dry ingredients, just until combined.
- Stir in the shredded apple, craisins, carrot, coconut and pineapple. Do not overmix.
- Divide the batter between the 12 muffin cups. Sprinkle each with the pecan crumble topping, dividing evenly over the 12 muffins. (You can leave this off, but it is a delicious addition.)
- Bake for about 30-35 minutes. Let sit in the pan for a few minutes to set and then let cool on a rack. Enjoy!
Recipe Notes
These are great warm from the oven but they toast up wonderfully for the next couple of days! I think these would be a good gluten-free muffin, as it has so many other tasty ingredients. Just substitute gluten-free all-purpose flour combined with 1/2 teaspoon of xanthan gum.
