Healthy and delicious vegetable pumpkin is the main ingredient in this healthy recipe. - Wikimedia Commons Use Fredde 99
Looking for a vegan dessert, snack, or breakfast? These vegan muffins are whole-wheat, low in fat & sugar - but taste so good you'd never know!
This easy recipe makes a convenient and healthy snack, breakfast or dessert! If you would like, you can substitute 1/3 cup of applesauce instead of the olive oil, although olive oil contains heart-healthy fats and is definitely part of a healthy diet! These muffins are fine for vegans, as they contain no animal products; whenever I have made them, they have been a big hit with both vegans and non-vegans. This recipe can be made gluten-free by the substitution of gluten-free flour.
Healthy Vegan Pumpkin Muffins
Adapted from A Life Less Sweet
Makes 18 muffins.
Ingredients:
- 2.5 cups whole-wheat flour
- 1 teaspoon baking powder
- 1 1/2 cups canned pumpkin puree or roasted pumpkin puree (make sure you don't buy pumpkin pie filling!)
- 1/3 cup olive oil (or applesauce)
- 2 flax eggs
- 1/8 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 cup raw sugar (or brown sugar)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Method:
- Make your two flax eggs by combining two tablespoons of ground flaxseed meal (you can make your own by grinding flax seeds in a coffee grinder) with six tablespoons of water in a small bowl. Set aside for about 10 minutes to allow them to gel. Note that it is really important for you to do this separately from mixing the other ingredients - if you just throw the flax in with the other dry ingredients, your muffins will not work!
- Preheat oven to 350 F. Line muffin pan with paper cups; alternatively, you can rub the insides of the tin cups with olive oil and omit the paper cups.
- Mix together pumpkin, oil, flax eggs, spices, sugar, baking soda and salt in a large bowl until smooth.
- Stir together the flour and baking powder.
- Add dry ingredients to the pumpkin mixture. Mix until just combined.
- Pour batter into each muffin cup, so that each cup is about 3/4 full. Because the flour is whole-wheat, the batter may be fairly thick and you may need to scoop it into the cups with spoons. It also may look a little lumpy or rough in the pan, but that is to be expected when baking with whole-wheat flour.
- Bake for about 18-20 minutes, or until muffins are puffed and golden brown. When muffins are done, a knife inserted into the centre of the muffin should come out clean.
Enjoy your healthy snack!
Copyright Caroline Garrod. Contact the author to obtain permission for republication.
Caroline Garrod - Caroline is currently working on her Bachelor of Arts (Honours) in History from Queen's University in Kingston, ON. An avid reader and ...
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