Cardamom Apple Walnut Breakfast Muffins

These muffins are packed with whole fruits and veggies, and no refined sugar either, making them perfect for a quick breakfast or snack on the go. Try them slathered with jam or almond butter!

Ingredients

1 3/4 cups white whole wheat flour or GF blend

1/2 cup of rolled oats

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ginger

2 eggs or vegan flax eggs*

Vegan buttermilk (mix 2/3 cup non-dairy milk with 2 teaspoons apple cider vinegar. Let it rest for 5 minutes before adding)

1/3 cup melted coconut oil or extra-virgin olive oil

1 teaspoon vanilla extract

1/3 cup maple syrup/honey

1 grated carrot

1 large or 2 small grated apples

1/2 cup roughly chopped walnuts (Optional: save some for topping)

1/3 cup currants or raisins, optional

*To prepare a flax eggs, mix together 2 tablespoon ground flax meal and 5 tablespoons warm water. Allow the mixture to thicken.

Preparation

Preheat oven to 375 degrees. Lightly oil or line a muffin tray with baking cups. In a large bowl, mix together the flour, oats, baking powder, soda, ginger, cinnamon, cardamom, and salt.

In another bowl, whisk together the vinegar and non-dairy milk. Add the eggs or prepared flax egg, oil, vanilla, and syrup. Mix to combine. Add these wet ingredients to the dry ingredients and mix until just evenly combined. Fold in the carrot, apple, currants, and walnuts.

Transfer the batter to the prepared muffin sheet. (Optional: add additional walnuts on top of the muffins).

Bake muffins for 18-20 minutes, or until the tops are firm and just lightly golden brown.

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.