The Best Vegan Muffins Ever Are Full of Hidden Vegetables

If dense carrot cake and moist banana bread could have a baby, this would be it.

My favorite meal of the day is breakfast. I am always looking to sneak in vegetables into this meal. I find it curbs cravings and helps me get in more nutrients throughout the day. I wanted a sweet treat that both satisfied my sweet tooth as well as provided my body with the fiber it needs to begin the day! Of course, I don’t use eggs in any of my baking, so these are vegan.

If you find yourself in a rush when starting your day and bump breakfast’s place in your priority list to the bottom, you’ll be pleased to find how hunger-busting these muffins are. Make a big batch and freeze them so you can simply pop a couple in the microwave and take them as breakfast on-the-go.

I love to bake these at night, have the aroma waft around my rooms, keep them in an airtight container in the fridge, sleep peacefully and have happy dreams about breakfast, then wake up to my rise and shine muffins, which are just about as fresh as it gets (for the modern day busy body, anyways!).

I always bake paleo and gluten-free because I find that those alternatives taste just as great as regular flour. So I used blanched almond flour with a tad of coconut flour for this recipe. If you don’t have those ingredients on hand, you can interchange the flour. I wouldn’t recommend it all the time, but it has worked fine for me in the past.

Lastly, I don’t like my muffins super sweet, so I use a small amount of maple syrup. But you can certainly use any sweetener you prefer. I would suggest either maple syrup, coconut sugar or agave nectar! Even some white or brown sugar works, if you don’t have a healthier sweetener on hand.

My favorite way to enjoy these is with a spoonful of my favorite type of plant-based yogurt, some fresh blueberries and a drizzle of almond butter.


This recipe was republished with permission from Jazz Recipes 4 Health.