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Vegan Orange Pecan Muffins

Published February 22, 2020
2 minute read
muffins
Published February 22, 2020
2 minute read
In This Article

Active time: 15 minutes Total time: 35 minutes

These muffins include grated carrots, rolled oats and oat milk, which adds heart-healthy soluble fiber and protein to help keep hunger at bay until lunchtime. Coconut sugar adds a caramel flavor that pairs beautifully with pecans and orange zest. The muffins keep well for up to a week in the refrigerator, so bake them on Sunday and you’ll be set with grab-and-go breakfasts, post-workout snacks or even dessert throughout the week.

Vegan Orange Pecan Muffins

Ingredients

  • 1 1/3 cups (315ml) unsweetened oat milk
  • 2 tablespoons ground flaxseeds
  • 1 1/2 cups (155g) carrots, grated (from about 3 medium carrots)
  • 3/4 cup (108g) coconut sugar
  • 1/2 cup (118ml) mild-flavored olive oil or canola oil
  • 1 tablespoon orange zest, finely grated
  • 2 teaspoons vanilla extract
  • 2 cups (250g) whole-wheat pastry flour
  • 3/4 cup (72g) rolled oats, divided
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (57 g) pecans, roughly chopped
  • 1/4 cup (37g) raisins

Directions

Preheat oven to 375°F (190ºC). Coat a 12-well muffin tin with cooking spray, or line with paper cupcake liners, if desired. In a medium bowl, whisk the oat milk and flaxseeds together and set aside for 5 minutes.

Add the carrots, coconut sugar, olive oil, orange zest and vanilla to the oat milk mixture and whisk to combine.

In a large bowl, whisk together flour, 1/2 cup plus 2 tablespoons (60g) of the oats, baking powder, pumpkin spice and salt. Add the oat milk mixture and stir until just combined, a few remaining traces of flour are OK. Add the raisins and pecans and stir gently until just combined.

Divide the batter among the muffin liners; they will be full. Sprinkle with the remaining oats. Bake until golden brown and the tops spring back when touched, 15–18 minutes. Transfer muffins from the muffin tin to a cooling rack. Store leftovers in an airtight container in the refrigerator for up to six days.

Serves: 12 | Serving Size: 1 muffin

Nutrition (per serving): Calories: 275; Total Fat: 14g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 195mg; Carbohydrate: 45g; Dietary Fiber: 5g; Sugar: 20g; Protein: 5g

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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