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Loaded Morning Muffins with Crumb Topping

  • Author: Annie
  • 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

  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.


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