Healthier Vegan Morning Glory Muffins

5 from 1 vote

Course: Breakfast, Snack

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: 18 muffins

Calories: 163kcal

Author: Kelly

Cost: $0.33 per muffin

This recipe for vegan morning glory muffins halves the sugar and calories, but maintains enough sweetness to satisfy your morning cravings.

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 (1 ½ cups whole wheat flour, 1/2 cup brown sugar, 2 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/2 tsp salt) in a large bowl.
Stir in the remaining ingredients (2 cups carrots, grated, 1 apple, grated, 1/2 cup shredded coconut, 1/4 cup chopped nuts, 3 tbsp ground flax, 1/3 cup orange juice or lemon juice, 1/2 cup vegetable oil, 2 tsp vanilla extract, 1/2 cup dried dates, chopped) 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.