Author Notes
These are the ultimate healthy breakfast muffin: delicious and fragrant and full of raisins, apples, carrots, and fresh date paste as a healthy sweetener. If you like a slightly sweeter muffin, add some sugar to the recipe (as instructed). —Gena Hamshaw
Ingredients
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1 1/2 tablespoons
flax meal
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1/4 cup
warm water
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2 1/4 cups
all-purpose flour or whole-wheat pastry flour
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2 1/2 teaspoons
baking soda
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2 teaspoons
cinnamon, ground
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1 teaspoon
salt
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1/2 cup
raisins
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1/2 cup
walnuts, chopped
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1 tablespoon
grated ginger (or 1 teaspoon ginger, ground)
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1 cup
date paste (https://food52.com/recipes...)
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1/2 cup
organic sugar
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1 cup
soy or almond milk
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6 tablespoons
canola oil
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1 1/2 cups
grated carrot
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1
small apple, grated
Directions
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Preheat your oven to 350° F. Line 12 muffin tins with liners, or oil them lightly.
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Mix the flax meal and warm water together; set the mixture aside to let it "gel."
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In a large mixing bowl, whisk together the flours, baking soda, cinnamon, and salt. Stir in the raisins, walnuts, and ginger.
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In a separate bowl, whisk together the date paste, sugar if desired, non-dairy milk, and oil. Stir in the flax mixture.
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Fold the wet ingredients into the dry ones until everything is well incorporated, and then fold in the carrot and apple.
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Bake for 25 minutes, or until a toothpick inserted into the muffins comes out clean. Allow them to cool before enjoying.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at
The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.
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