Mini Vegan Carrot-Coconut Muffins

Think the secret to moist muffins is oodles of oil, eggs and milk? Think again. Melt-in-your-mouth texture is made without a drop of dairy or other animal-derived ingredients in these adorably plump, nutrient-packed little morsels. Freshly grated carrots, a bit of pumpkin, chopped walnuts and chewy coconut give them a hearty heaviness, while cinnamon and allspice infuse naturally sweet flavor. Top with homemade cashew cream “icing” for an even dreamier healthy treat.

Mini Vegan Carrot-Coconut Muffins

Mini Vegan Carrot-Coconut Muffins

Ingredients

1 flax egg*
2-1/2 Tbsp. coconut oil
1 Tbsp. orange rinds, finely grated
2 Tbsp. unsweetened applesauce or pure pumpkin
2 tsp. cinnamon
1/2 tsp. allspice
3 Tbsp. unsweetened coconut
1/2 cup of shredded carrots
2 Tbsp. of dates, finely chopped
3 Tbsp. walnuts
1 cup gluten-free baking mix (no sodium/no sugar)
Optional: vanilla cashew cream

* To make flax egg, combine 4 Tbsp. flaxmeal with ½ cup + 1 Tbsp. water; mix and let stand for approximately 3 minutes until a thick gel texture forms.

Directions

  1. Preheat oven to 350 degrees F. Lightly grease a mini muffin tin.
  2. In a large bowl, combine flax egg, coconut oil, orange zest, pumpkin and spices. Add baking mix, coconut, carrots, dates and walnuts.
  3. Spoon batter into mini muffin pans and bake for approximately 25 to 30 minutes.
  4. If desired, frost with vanilla cashew cream and garnish with orange zest “sprinkles.”

About Maura Knowles

“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog.

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