Carrot, Pumpkin, and Apple Breakfast Muffins

Carrot Raisin Muffins

½ cup raisins
1 ½ cups wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
¼ cup turbinado (or unprocessed sugar)
½ tsp. salt
1 cup soy milk
¼ cup coconut oil
1 tsp. vanilla extract
2 cups grated carrots


Mix dry ingredients in a bowl. Slowly add milk, coconut oil, and vanilla extract. Mix well. Add carrots and raisins.

Preheat oven to 400 degrees. Bake for 18 - 22 minutes.


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Pumpkin Muffins

1 ¾ cups wheat flour
1 tbsp. baking powder
1 ¼ cup turbinado (or unprocessed sugar)
¼ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
¼ tsp. all spice
1/8 tsp. ground cloves
1 cup pureed pumpkin
½ cup soy milk
½ cup coconut oil
2 tbsp. molasses

Mix dry ingredients in a bowl. Slowly add milk, coconut oil, and molasses. Mix well. Add pumpkin, and carob chips (opt.).

Preheat oven to 400 degrees. Bake for 18 - 22 minutes.


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Apple Pie Crumb Cake Muffins

For Muffins:

1 ½ cups wheat flour
¼ cup + 2 tbsp. turbinado (or unprocessed sugar)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. allspice
1/8 tsp. cloves
¼ tsp. salt
¾ cup apple cider
1/3 cup coconut oil
1 tsp. vanilla extract
1 cup grated apple

For topping:

1/4 cup wheat
¼ cup sucanat
½ tsp. cinnamon
¼ tsp. all spice
Pinch of salt
3 tbsp. coconut oil

Mix dry ingredients in a bowl. Slowly add apple cider, coconut oil, and vanilla extract. Mix well. Add apples. Mix well.

Mix crumb toppings in a separate bowl. Sprinkle on muffins prior to baking.

Preheat oven to 375 degrees. Bake for 22 minutes.