These healthy Vegan Morning Glory Muffins are a sweet and nutritious way to start your day! Packed with wholesome ingredients like shredded carrots, apples, and flax seeds, these muffins are high in fiber and vitamins, while also being free from refined sugar and animal products. Take them with you for breakfast on-the-go or as a mid-day snack for a boost of energy and satisfaction.
Why You’ll Love These Muffins
Vegan morning glory muffins are not only a tasty treat, but they’re also a great way to sneak in extra nutrients and fiber into your diet. For less than 170 calories per muffin, you can chomp on a couple of these for breakfast and feel totally guilt-free.
The fruits and veggies in this recipe not only make each muffin super moist, reducing the amount of oil needed, they also contribute their natural sweetness to the batter. I found that halving the sugar from the original King Arthur recipe that I adapted from still results in a totally delectable treat!
For the apples, we initially wanted to grate them to keep their texture in the muffins. However, after Annika put them through our box grater, it had basically become a soft mushy purée. We put them into the recipe anyway, and it didn’t detract from the final product at all. So, process your apples however you like—dice into chunks, whizz them into a puree, whatever—the texture won’t have a big impact.
However, you do want your carrots to be grated, not puréed. They add some interesting textures to the bake that you’d miss if you blended them smooth.
Lastly… I recommend baking the muffins in silicon molds. You don’t need to spray them with any oil beforehand; if you let them cool for a few minutes after taking them out of the oven, the muffins release beautifully without sticking at all.
Make Ahead & Storage Options
These muffins are super hardy, and are great for packing in your lunch or eating on the go.
Since one batch makes 18 muffins, and they freeze well, I’ve thrown about half of them into an airtight lunchbox in the freezer to save for a rainy day. To reheat, pop them into the oven at 350 °F for around 10 minutes, or until warmed through.
More Vegan Breakfast Ideas
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Healthier Vegan Morning Glory Muffins
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- 3 6-cup muffin pans
- Spatula or large spoon
- 1 ½ cups whole wheat flour
- ½ cup brown sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 2 cups carrots, grated
- 1 apple, grated
- ½ cup shredded coconut unsweetened is fine or use sweetened for a little sweeter
- ¼ cup chopped nuts *optional; see Note 1
- 3 tbsp ground flax
- ⅓ cup orange juice or lemon juice
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ½ cup dried dates, chopped see Note 2
- Whisk together the first six ingredients (flour, sugar, baking soda, cinnamon, ginger, and salt) in a large bowl.
- Stir in the remaining ingredients (carrots, apple, coconut, nuts, flax, oil, vanilla extract, orange juice, dates) and mix until combined.
- Fill muffin pans about 3/4 full and bake at 375 °F for 25–30 minutes (muffins will be fairly brown on top).
- Let stand for 5 minutes. Remove from muffin tin and transfer to a cooling rack. Enjoy hot or cold!
- You can also substitute sunflower seeds for the nuts.
- Any chopped dried fruit can be used in place of the dates.
- This vegan version is adapted from King Arthur Flour’s morning glory muffins recipe.