You can see from the long ingredient list why these are called “loaded” muffins, but gosh, they’re delicious.
It’s crunch time over at Ethical Ocean and their Eat What’s Good vegan recipe contest. I’ve been hovering around fourth place, which is great considering my competition, but I wouldn’t mind a bump up. You can vote for my Mango Sticky Rice Cake recipe right here. Thank you!
Loaded Morning Muffins with Crumb Topping
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 9 1x
Description
Oats, pumpkin, carrots, apricots, walnuts, and ginger make these “good morning” muffins a delicious way to supercharge your morning.
Ingredients
Scale
Muffins
- 1 cup whole wheat pastry flour
- 1/2 cup rolled oats
- 1/2 cup almond meal
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp allspice
- 1/2 tsp. powdered ginger
- 1/2 tsp. powdered stevia
- 1/4 cup maple sugar
- 2 Tbsp. egg replacer + 6 Tbsp. water (whisk and then let sit for a few minutes)
- 2/3 cup pumpkin puree
- 1 tsp. vanilla extract
- 2/3 cup non-dairy milk
- 1/3 cup coconut oil, melted
- 1 cup shredded carrots
- 1/2 cup dried apricots, chopped
- 1/4 cup walnuts, chopped
- 1/4 cup crystallized ginger, chopped
- 1/4 cup unsweetened, shredded coconut
Crumb Topping
- 1/4 cup rolled oats
- 1/4 cup unsweetened, shredded coconut
- 1 Tbsp. maple sugar
- 1/4 cup coconut oil, melted
Instructions
- Preheat the oven to 350-degrees F and lightly oil a muffin pan (~9 muffins). Fill any empty cups with water.
- In a large bowl combine the flour, oats, almond meal, baking powder, spices, stevia, and maple sugar. Set aside. In a smaller bowl, whisk together the egg replacer mixture, pumpkin puree, nut milk, and coconut oil. Pour this into the dry mixture and stir to combine – and then add the carrots, apricots, walnuts, ginger and coconut.
- Divide the batter between the muffin cups.
- Combine all of the ingredients for the crumb topping and sprinkle evenly among the muffins. Bake muffins for 30-35 minutes or until firm. A toothpick will not come out clean on these babies.
Nutrition
- Serving Size: 9
- Calories: 353
- Sugar: 8
- Sodium: 48
- Fat: 21
- Saturated Fat: 15
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Protein: 5
- Cholesterol: 0
Oh yeah, I like my muffins LOADED just like these… the crumble topping sounds incredible!
They’re really moist and soft and crumbly…sigh…
Morning glory muffins yet even better 🙂
Great recipe!
Cheers
Choc Chip Uru
Definitely a glorious morning muffin!
That is a lot of ingredients, but what a way to start the day! These look wholesomely and utterly delicious. What are you doing hovering around in 4th place though? I’ve just voted again, but we need to get you back up there in contention.
I know – where did that nacho recipe come from?! I’ll be so glad when this is over…
Today’s the last day isn’t it? I’ll cast my vote as soon as they let me and then keep my fingers crossed for you.
Last day (thank goodness)! Thanks for your support, Lorna!
I voted again today! And I sent a small and furry hit man to take out the competition with her toots. Besides, I’ve never known anyone to opt for nachos over cake, unless they were stoned. Rooting for you, lady. And I expect some muffins at mah door. 😉
Nachos schmachos! Thanks for the support – alas, fourth place was my destiny!
Oh YEAH BABY! These would make mornings rock all over again :). I am thinking enormous mug (bucket) of tea and 2 of these babies to take the edge off my studies…love you Annie, you just made Friday fun 🙂
Maybe I shoulda called them Rockin’ and Rollin’ muffins ;-)!
LOL! Yup…most definately Annie 🙂 The consensus is that they are delish and just what the doctor ordered to get you up and attm’!
So many things in love in one muffin! Anne your a total babe!
Awww! I’m all a-blush!
Wow! These are loaded! They sound lovely!
Sometimes it’s alright to be loaded ;-)!
Loaded is right! Would love some with my coffee right about now.
Perfect with coffee!
OMG! I want one right now!!!!! Yuuuuuuuuuuuuuuuuuuuuum!
🙂 – They’re kinda addictive!
It’s been forever since I’ve made muffins! Since going plant-based, I spend so much time cooking lunch and dinner that I never bother with making breakfast anymore (usually I have fruit). But I love muffins and this recipe looks fab, so maybe I’ll try it this weekend. Celeste:)
I’m a Saturdays/Sundays only treat gal – and that’s when I do any baking like this. I really look forward to it – it’s like a spa-baking day.
Load me up!! These would last through a great morning run!
Sending you muffins-o-love, girl!
These look and sound delicious! I’m loving breakfast muffins at the moment – they mean I never skip breakfast which I very easily do! 🙂
I used to be a breakfast-skipper, but I think it’s become my favorite meal of the day. Muffins like this certainly help :-)!
I agree, at this point in my life I need encouragement for breakfast despite the fact I know I feel and do better with it. Funny that isn’t it?! Having wholesome breakfast muffins at the ready is a sure fire way I will be a good girl and eat my brekkie! 🙂
I love how fully loaded those are, they put regular crumb topping to absolute shame!
I’m a fiend for crumb topping.
What a perfect blend of flavors, and all inside those beautiful little muffins? I think I’d have to make a double batch. Muffins are so great the way you can eat a few and feel great, especially these 🙂 and it’s not like eating 3-4 pieces of cake. Although I’m positive these would make a lovely sheet cake as well. Love them !!!! Heck, just eat the batter with all those bits of ginger, coconut and walnuts……..heaven 😉
Hehe, instead of batter, just call it pudding ;-).
These look AWESOME! We can’t have gluten though so going to try to make them gluten free. 🙂
I’m doing more gluten-free baking lately – – it’s really kind of a foreign country to me, so I’d love to hear how you revamp these.
Yummy! These look too good! 🙂
I didn’t realize I could vote for your cake every day – I’ll be back clicking away!
Appreciate it, Anne! Yes, I’ve been driving people crazy asking them to vote, hehe!
Looks delicious!
Thank you:-)!
mmm now this would be a superb way to start the morning!
Not bad for tea time, either ;-)! Thanks!
These look great and definitely loaded, but loaded with such good for you ingredients!
Can’t feel TOO bad about snarfing these down :-).
they look delicious and would be perfect with a cup of chai.
You’re right! All those nice spices together, mmmm!
Another winner over here 🙂 I need a good morning muffin. Bookmarked Annie!
Oh, yum ~ these look great. A nice way to for a start on the day without a sugar crash in a couple of hours. It’s funny, I LOVE breakfast when I travel ~ especially in Europe with those great (not at all healthy) white flour crusty rolls with jam and coffee… look forward to them even. But when I’m home, breakfast seems much less desirable… these will be a great recipe to change all that! I am ready to become a breakfast lover 🙂
Hi Kelli! I was a former breakfast-skipper, but it’s now my favorite meal of the day. Definitely helps to have something extra yummy to look forward to ;-)!
Thank you so much for taking the time to comment.
These sound so delicious and like they’d carry me right through until lunch. Going to have to make a batch and hide them from the gluten free and gluten full members of the family. They’ll be mine, mine, mine!!!
Nothing but total muffin domination will do!
Hi Annie, I have awarded you with the Very Inspiring Blogger Award and Bouquet of three award;
http://bunnykitchen.com/2013/05/18/very-inspiring-blogger-award-bouquet-of-three-award-and-virtual-vegan-potluck-voting/
Poppy 🙂
Woohoo! What a nice surprise – and on my birthday, too!
Oh wow, Happy Birthday! Hope you have a very special day! 🙂
I loved the look of these tasty muffins , since then I have made them 2 already, Annie! They are superb! I ate 2 of them for breakfast,…They are so good, so filling too! 🙂 MMMMMMMMMM!
Oh how fun, Sophie! I love these and am happy that you do, too!
Happy Belated Birthday to you! 🙂 xxx
Thank you, hon!
Hello. Can i substitute grated ginger for candied ginger? If so, how much? Thanks, I’m going to make them today 🙂
Hey Michele! Fresh ginger would be fantastic! I’d probably go with 1 heaping Tbsp. since fresh has more zing than the crystallized stuff. Hope you love the muffins!
Thanks. I’ll let you know how they cone out 🙂