A fragrant, healthful, and hearty breakfast muffin
Using the vegan substitutions taught to us by New York City's Natural Gourmet Institute, we developed a vegan oatmeal muffin that's much more nutritious than the standard cake-masquerading-as-breakfast variety (though there's a time and place for those, too). Here, flax seeds replace the eggs (for 1 egg, whisk together 1 tablespoon ground flax seeds with 3 tablespoons warm water and let stand for 5-10 minutes), and a combination of olive oil and applesauce replaces the butter.
Gingery Oatmeal and Carrot Muffins
Makes 12 muffins
2 tablespoons flax meal
5 tablespoons warm water
⅓ cup olive oil
½ cup plus 2 tablespoons brown sugar
½ cup unsweetened applesauce
½ cup finely grated carrot
1 tablespoon grated fresh ginger
1 ½ cups flour
1 cup plus 3 tablespoons quick-cooking rolled oats
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon cinnamon
Preheat the oven to 350° F. Lightly grease 12 muffin tins or add paper liners.
In a mixing bowl, whisk together the flax and water. Let stand for 5 to 10 minutes, until slightly thickened. Add the olive oil, ½ cup brown sugar, applesauce, grated carrot, and ginger, whisking to combine. In a separate bowl, stir together the flour, 1 cup oats, baking powder, salt, and cinnamon, then fold into the wet ingredients, stirring until just combined. Divide the mixture between muffin tins.
Mix together remaining 3 tablespoons oats and 2 tablespoons brown sugar. Sprinkle over the muffins, then bake for 20-25 minutes, until a tester comes out clean. Cool before serving.
Recipe by Lukas Volger | Photos by Steve Viksjo
Step-by-step gallery: Click an image to enlarge
We're grateful to our partners like Natural Gourmet Institute,
who help make Jarry magazine possible.
Related Eating and Reading:
Check your bookmark—inserted inside printed copies of Issue 4—for other vegan and healthy substitutions courtesy Natural Gourmet Institute.