These vegan carrot and coconut muffins are the perfect choice to make the most amazing and flavorful breakfast! These healthy muffins are made with whole wheat, oats, flax seeds, chia seeds, walnuts, and raisins along with carrots and coconut. The simple and wholesome ingredients give the perfect nutrition to start your day whether you eat at the table or on the go.
I received samples from Taylor & Colledge, Selefina Spices, and Melissa’s Produce in the process of recipe development, and the views expressed are mine alone. This recipe used Melissa’s Produce carrots, Selefina Spices Cinnamon, and Taylor & Colledge Vanilla extract paste. These products are of very high quality and give phenomenal flavors to the food made with them. If you haven’t tried, now it is the time to hop on to their website and order. Also, search the blog for recipes using these products.
If you are looking for the best breakfast idea, your search is over. Let me tell you why you should make these muffins.
These muffins are made with whole grains. No fillers! Nunca! These muffins are made with 100% whole wheat and rolled oats. These two grains make it a great choice.
This muffin provides phenomenal nutrition. The ingredients speak for the nutritional profile. Each and every ingredient gives wholesome nutrition.
The protein content also makes this a great choice. Proteins from wheat, oats, nuts, flaxseed, and chia give a great profile of amino acids, the building blocks for proteins.
Finally, these muffins have phenomenal flavors! The sweet carrots, raisins, almond milk, vanilla, and Selefina Spices cinnamon - mmmmmph, every bite is amazing!
The following ingredients are required to make these healthy muffins:
Whole wheat flour - Any brand of whole wheat flour can be used. This forms the base of the muffins
Rolled Oats - Oats are my favorite grain and they are heart healthy. Rolled oats work in this recipe. Do not replace it with steel cut oats as it requires a longer duration of cooking and may not work in this recipe.
Coconut flour - A little goes a long way adding hints of nutty flavor.
Salt - Adds flavor
Baking soda and baking powder - Leavening agent used.
Oil - Any neutral oil can be used. For a flavor boost, add coconut oil.
Carrots - Shredded carrots work in this recipe.
Aquafaba - Acts as binder
Flaxseed and chia seeds - Acts as binders, egg-substitute, and adds to the proteins.
Walnuts - Gives the crunchy bite, enhances flavor and proteins.
Unsweetened Coconut flakes - Adds to the extra coconut flavor.
Raisins - Iron rich raisins provide good nutrition and give a sweet bite here and there.
Almond milk - Any plant based milk can be used. I prefer the flavors of almond milk in this recipe. Coconut milk would give extra dimension to the flavors.
Selefina Spices Cinnamon - Carrots and cinnamon are perfect pairs and this gives a warm flavor to these muffins.
Taylor & Colledge Vanilla - The vanilla extract paste gives a beautiful vanilla hint and aroma. Substitute with regular vanilla if you can’t find this in your region.
Brown sugar - Sweetens the muffins. The sweetness is just right for me. If you prefer extra sweet, add a couple more tablespoons.
Is this recipe vegan?
Yes. This recipe uses plant based milk, oil, and also vegan friendly organic brown sugar.
Storage
These muffins are great to keep outside for 1-2 days if you are in coller climatic conditions. These stay great for 5-6 six days in the refrigerator. Just pop them in the microwave for a quick 10 second run, or warm them in the toaster/regular oven.
Today is the final Monday of the month and we share tasty muffin recipes in our #MuffinMonday group. This vegan, heart healthy muffin loaded with nutrition that screams Spring flavors is my share for the event. Make these muffins for your Spring breakfast/brunch celebrations, and these will find a regular spot in your weekly menu. Check at the bottom of the page for more muffin recipes from fellow bloggers.
I am also linking this to Sundays on Silverado, Happiness is Homemade, Craft Creators, and What’s For Dinner.
