Loaded Morning Muffins with Crumb Topping

Loaded Morning MuffinsYou 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!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded Morning Muffins with Crumb Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Annie
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55
  • Yield: 9 1x


Oats, pumpkin, carrots, apricots, walnuts, and ginger make these “good morning” muffins a delicious way to supercharge your morning.




  • 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


  1. Preheat the oven to 350-degrees F and lightly oil a muffin pan (~9 muffins). Fill any empty cups with water.
  2. 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.
  3. Divide the batter between the muffin cups.
  4. 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.


  • 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



Vegan Loaded Morning Muffins by An Unrefined Vegan

Loaded Morning Muffins

59 thoughts on “Loaded Morning Muffins with Crumb Topping

  1. tearoomdelights

    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.

      1. The Little Foxes

        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. 😉

  2. narf77

    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 🙂

      1. narf77

        LOL! Yup…most definately Annie 🙂 The consensus is that they are delish and just what the doctor ordered to get you up and attm’!

  3. celestedimilla

    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:)

  4. Poppy

    These look and sound delicious! I’m loving breakfast muffins at the moment – they mean I never skip breakfast which I very easily do! 🙂

      1. Poppy

        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! 🙂

  5. Angela @ Canned Time

    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 😉

  6. imamommee

    These look AWESOME! We can’t have gluten though so going to try to make them gluten free. 🙂

  7. Kelli

    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 🙂

    1. An Unrefined Vegan

      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.

  8. biggsis

    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!!!

  9. Sophie33

    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!

  10. Michele

    Hello. Can i substitute grated ginger for candied ginger? If so, how much? Thanks, I’m going to make them today 🙂


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.