Vegan Morning Glory Muffins – Connoisseurus Veg

These vegan morning glory muffins are packed with wholesome fillings like shredded carrots, apples, raisins, nuts and coconut. They’re perfect for grab-and-go breakfasts or when you’re craving a sweet snack!

Vegan Morning Glory Muffin with a muffin tin in the background.

Are you the kind of person who likes LOTS of fillings in your muffins? Well then let me introduce you to these vegan morning glory muffins!

These babies are positively packed with delicious spices and stir-ins, including carrots, apples, raisins, walnuts and coconut. They’re also made with whole wheat flour, making them a touch healthier than the typical muffin recipe you’ll find around here. They still taste pretty decadent though. If you’ve never had a morning glory muffin before, you’ll probably find that it reminds you of desserts like vegan carrot cake and apple cake.

These muffins are great for breakfast or an afternoon snack with a cup of tea!

Jump to:

Ingredients You’ll Need

  • Unsweetened applesauce. Use smooth applesauce — not chunky!
  • Oil. Any of your favorite baking oils will work, including corn, canola, and melted coconut oil.
  • Orange juice. Be careful when buying this, as some brands of orange juice contain non-vegan ingredients. Since the recipe calls for a small amount of juice, consider simply buying an orange and squeezing it yourself.
  • Vanilla extract.
  • White whole wheat flour. Need an alternative? All purpose flour, whole wheat pastry flour, and spelt flour will all work. Regular whole wheat flour can be used, but will give you a denser, grainer muffin. I haven’t tried any gluten-free flours, but an all-purpose gluten-free blend would be your best bet if you’d like to give it a shot.
  • Brown sugar. Use organic brown sugar to keep the recipe vegan. Conventional (non-organic) brown sugar may be processed using animal bone char.
  • Baking soda.
  • Ground cinnamon.
  • Ground ginger.
  • Salt.
  • Shredded carrots. Make sure to shred your carrots finely.
  • Apple. I like this recipe best with a Granny Smith apple, but any variety will work. You can shred it finely or coarsely.
  • Raisins.
  • Chopped walnuts. Chopped pecans would make a great substitute. Prefer a nut-free recipe? Use sunflower seeds instead!
  • Shredded coconut. Preferably use unsweetened coconut, but sweetened will work just fine if that’s what you can get.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Liquid ingredients for morning glory muffins in a liquid measuring cup.

Start by mixing up your liquid ingredients: applesauce, oil, orange juice, and vanilla.

Dry ingredients for muffin batter in a bowl with wire whisk.

Now whisk your dry ingredients together in a large bowl: flour, brown sugar, baking soda, cinnamon, ginger, and salt.

Tip: With baked goods recipes in general, make sure your ingredients are at room temperature before using them. This might mean warming up anything that’s been in the fridge, like applesauce or orange juice.

Hand stirring muffin batter in a glass bowl.

Add the liquid ingredients to the bowl with your dry ingredients. Stir everything up just until combined.

Hand stirring shredded carrots, coconut, raisins and walnuts into muffin batter.

Now fold in the carrots, apple, raisins, walnuts and coconut. Be gentle and avoid overmixing the batter.

Tip: When you’re making muffins and quick-breads, always stop stirring as soon as the batter is mixed — which is when you stop seeing flour streaks. This will give you product the best possible texture.

Muffin tin filled with morning glory muffin batter.

Transfer the batter to a muffin tin that’s either lightly oiled or lined with muffin papers — your choice. Pop them in the oven to bake. You’ll be starting them at a higher temperature, then lowering it after 8 minutes. This trick helps give you fluffy muffins with nicely domed tops!

Vegan Morning Glory Muffins in a muffin tin.

Place the muffin tin on a cooling rack. Leave the muffins in the tin until they’re either just warm or completely cool. This will ensure that they’ve fully set.

White surface set with muffin tin, cup of tea, and morning glory muffin cut in half on a plate.

Your vegan morning glory muffins are ready to serve!

Shelf Life & Storage

Vegan morning glory muffins will keep in an airtight container at room temperature for about 3 days, in the refrigerator for about a week, or in the freezer for about three months.

More Vegan Muffin Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Vegan Morning Glory Muffin in front of a muffin tin.

Vegan Morning Glory Muffins

These vegan morning glory muffins are packed with wholesome fillings like shredded carrots, apples, raisins, nuts and coconut. They’re perfect for grab-and-go breakfasts or when you’re craving a sweet snack!

Ingredients

  • ½
    cup
    unsweetened applesauce
    (not chunky)
  • ½
    cup
    vegetable oil
  • ¼
    cup
    orange juice
  • 2
    teaspoons
    vanilla extract
  • 2
    cups
    white whole wheat flour
  • ¾
    cup
    organic brown sugar
  • 2
    teaspoons
    baking soda
  • 2
    teaspoons
    ground cinnamon
  • ½
    teaspoon
    ground ginger
  • ½
    teaspoon
    salt
  • 2
    cups
    finely shredded carrots
  • 1
    apple,
    peeled and shredded
  • ½
    cup
    raisins
  • ½
    cup
    chopped walnuts
  • ½
    cup
    shredded coconut

Instructions

  1. Preheat the oven to 425°F and lightly oil or line a 12-cup muffin tin with papers.

  2. Stir the applesauce, oil, orange juice, and vanilla together in a small bowl or container.

  3. In a large mixing bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger and salt.

  4. Pour the applesauce mixture into the bowl with the flour mixture. Stir just until everything is combined.

  5. Fold in the shredded carrots, apple, raisins, walnuts and coconut.

  6. Divide the mixture among the cups of the muffin tin.

  7. Place the muffin tin into the oven. Bake the muffins for 8 minutes, then lower the temperature to 350°F and bake them for 14 to 16 minutes longer, until lightly browned on top and a toothpick inserted into the center comes out clean.

  8. Remove the muffin tin from the oven and place it on a cooling rack. Allow the muffins to cool until at least they’re just warm before removing them from the tins.

Nutrition Facts

Vegan Morning Glory Muffins

Amount Per Serving (1 muffin)

Calories 294
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g15%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 3g

Sodium 310mg13%

Potassium 230mg7%

Carbohydrates 41g14%

Fiber 4g16%

Sugar 19g21%

Protein 4g8%

Vitamin A 3587IU72%

Vitamin C 5mg6%

Calcium 44mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.



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