You don’t have to feel guilty eating these muffins. They are whole wheat and are loaded with good-for-you ingredients like quinoa, flax, oats, pumpkin, applesauce and they have no added fat (besides the small amount found in flax but that’s a good kind of fat). The ingredients do include honey (I happen to be one of those vegans that eats honey, obviously) but if you don’t want to use honey, simply use more sugar.
1 1/2 cups whole wheat pastry flour
1 cup quinoa flakes
1/2 cup oats
1 cup sugar
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/4 tsp ground cloves
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 15 ounce can pumpkin
2/3 cup all natural (no sugar added) applesauce
3 flax eggs (3 Tbsp flaxmeal + 9 Tbsp water)
1/2 cup honey (or substitute another 1/2 cup sugar in place of honey)
Coarse sugar (for sprinkling on top)
Preheat oven to 350 degrees.
Combine flax meal and water in small saucepan on medium heat until it just starts to bubble. Remove from heat. It should be sticky/goopy… this is your egg substitute. Set aside.
Combine all the dry ingredients in a bowl and mix with a fork. In a separate bowl, combine the pumpkin, applesauce, flax eggs, and honey. Mix just until combined.
Add the wet ingredients to the dry ingredients and stir, just until combined.
Grease the muffin tin and fill each muffin cup about 3/4 full. Sprinkle each muffin with coarse sugar.
Baking times depend largely on the size of your muffins and how full you make them. Watch your muffins closely as they bake. They are done when a toothpick inserted comes out clean.
Approximate baking times:
Jumbo muffins: 24-27 min
Regular muffins: 17-19 min
Now off you go to whip it up vegan!