Whole-grain Muffins With Carrots And Pineapple (Vegan)

The morning is different: cloudy, lazy, late.

Whatever it is, it can always be changed for the better by making it tasty.

Today we’re baking delicious and very fragrant muffins.

In America, such muffins are called “Morning glory”, they always contain nuts, dry and fresh fruit.

The traditional recipe consists of all-purpose flour and eggs. I chose a healthier way for my experiment, reducing the amount of these ingredients to the minimum level but leaving the muffins all the same tasty and fragrant.

The smell of carrots, slices of fresh pineapple, the pleasant sweetness of brown sugar, the crunch of walnuts in combination with whole wheat flour, oats and coconut flakes will not leave you disappointed.

They are gentle, moderately moist and sweet inside.

Baking these muffins is very simple and I am absolutely sure, this recipe will become your favorite for many years.

Ready? Set? Let’s go cooking.

We will need: (6 medium muffins)

3/4 cup of whole wheat flour (1 cup-250 ml)

1/4 cup of oats

1/4 cup of coconut flakes

1/2 cup of brown sugar

1/2 tsp. of baking soda (I use baking powder)

1/4 cup of odorless vegetable oil

1/2 cup of plant-based or regular milk

6 tbsp. of pineapple juice (can be substituted with orange)

1 tbsp. of flaxseed meal

1/2 large carrots or 1 medium

2 tbsp. of crushed fresh pineapple

1 handful of light raisins (optional)

1 handful of walnuts (optional)

Cinnamon, dry ginger (to taste)

Preheat the oven to 165C / 325F.

Grind the oats if you do not have the flour prepared. Mix it with whole wheat flour and coconut flakes. Add sugar, baking soda, spices.

Grate the carrots, chop the pineapple.
Combine all the ingredients for the liquid part: oil, juice, milk, flaxseed. Pour into the dry composition.

Add the raisins and nuts.

Bake for 30 minutes in a cupcake/muffin pan.

Muffins should rise considerably, blush, and a toothpick should come out dry when they are ready.

Now, all your mornings will be delicious! Bon appetit!