All Recipes Best Recipe Everyday Cooking Recipes Vegan Breakfast and Brunch

Ingredients

¼ cup warm water 1 tablespoon ground flaxseed 2 over-ripe bananas, mashed ½ cup applesauce ½ cup grated carrots ½ cup vegetable oil ½ cup almond milk 2 tablespoons brown sugar 1 teaspoon vanilla extract 1 ½ cups all-purpose flour ½ cup quick oats 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon baking soda ½ teaspoon ground cloves ½ teaspoon salt

Nutrition Info

192.1 calories carbohydrate: 23.5 g cholesterol: : - fat: 10.1 g fiber: 1.9 g protein: 2.5 g saturatedFat: 1.4 g servingSize: - sodium: 202 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Mix together warm water and ground flaxseed, let sit for 5 minutes.
Mix mashed bananas with applesauce, grated carrots, vegetable oil, almond milk, brown sugar, and vanilla extract in a large bowl. Mix in water and flaxseed mixture. Add in flour, oats, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt and stir until just mixed. Pour 1/4 cup of batter into each muffin cup.
Bake in the preheated oven until a knife inserted in the center comes out clean, 20 to 30 minutes.

1 dozen muffins

A healthy vegan muffin, perfect for weekday mornings.