Healthier Vegan Morning Glory Muffins
Course: Snack, Breakfast
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 18 muffins
Calories: 163kcal
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.
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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.
Calories: 163kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 197mg | Potassium: 155mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1873IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg