Grab-and-go healthy breakfast solutions are a necessity for me these days. Mornings are so busy whether during the week or on weekends. It just makes life so much easier to have nutritious breakfast options to-go. These muffins are kid-friendly, portable and full of healthful ingredients including carrots, quinoa, flaxseed, oats, hemp seeds and applesauce. They are loaded with plant-based protein from the quinoa and hemp seeds to power you through your morning.
This recipe is vegan, gluten-free, soy-free, nut-free, refined sugar free and oil-free. I hope you enjoy these soft and fluffy muffins as much as my family does. They never last very long and I always feel good knowing I’m getting a vegetable in me to start the day.Print
These muffins are kid-friendly, portable and full of healthful ingredients including carrots, quinoa, flaxseed, oats, hemp seeds and sunflower seed butter. They are loaded with plant-based protein from the sunflower seed butter, quinoa and hemp seeds to power you through your morning. This recipe is vegan, gluten-free, soy-free, nut-free, refined sugar free and oil-free. I hope you enjoy these soft and fluffy muffins as much as my family does.
- 2 flax eggs (2 tablespoon ground flaxseed + 5 tablespoons warm water)
- 1 cup gluten-free oat flour
- 1 cup gluten-free whole rolled oats
- ½ cup hemp seeds
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsweetened apple sauce
- ½ cup maple syrup
- ¼ cup vegan butter, melted
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrots
- 1 cup cooked white quinoa (see my post on How to Make Perfectly Cooked Quinoa)
- ½ cup golden raisins
- Preheat the oven to 375 degrees F and lightly grease a muffin pan or line with muffin liners if using.
- Prepare flax eggs: mix flaxseed and water together in a small dish or cup and set aside to allow to congeal.
- In a medium sized mixing bowl combine the oat flour, oats, hemp seeds, cinnamon, salt, baking powder and baking soda until all ingredients are fully incorporated.
- Add in the applesauce, maple syrup, melted vegan butter, vanilla and flax eggs. Stir until well combined.
- Gently fold in the shredded carrots, cooked quinoa and golden raisins until well distributed throughout the batter.
- Fill muffin tins until almost completely full so that all the muffin batter has been used up. This should make exactly 12 muffins with each muffin cup full to almost the very top.
- Bake in oven for 20 minutes. Remove from oven and allow to cool for 15 minutes before removing the muffins from the muffin pan. Allow muffins to cool completely on a wire rack before transferring to an airtight container for storage in your refrigerator or freezer. If freezing you can thaw out in the microwave for about 30 second on high.
Be sure to use certified gluten-free oats and oat flour to keep these gluten-free.
To make your own oat flour: Use a food processor or a blender to process 1 cup of rolled oats into a fine flour and measure out one level cup.