Vegan Morning Glory Muffins with Carrot, Pineapple and Toasted Pecans
These wholesome vegan muffins are bursting with shredded carrots, sweet pineapple, coconut, and crunchy toasted pecans for the perfect spring breakfast. Warmly spiced with cinnamon and nutmeg, they're moist, tender, and naturally sweetened.
Ingredients
- 250g plain flour
- 150g light brown sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 200g carrots, finely grated
- 100g tinned crushed pineapple, drained
- 75g pecans, roughly chopped
- 50g desiccated coconut
- 60g raisins
- 120ml vegetable oil
- 180ml unsweetened almond milk
- 2 tbsp ground flaxseed mixed with 5 tbsp water
- 1 tsp vanilla extract
Instructions
Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
Toast the chopped pecans in a dry frying pan over medium heat for 3-4 minutes, stirring frequently until fragrant. Set aside to cool.
In a small bowl, combine the ground flaxseed with water and let sit for 5 minutes to thicken into a flax egg.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt.
Add the grated carrots, drained pineapple, toasted pecans, desiccated coconut, and raisins to the dry ingredients and toss to combine.
In a separate bowl, whisk together the vegetable oil, almond milk, flax egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold gently until just combined, being careful not to overmix.
Divide the batter evenly among the prepared muffin cases, filling each about three-quarters full.
Bake for 22-25 minutes until golden brown and a skewer inserted into the centre comes out clean.
Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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