Vegan Morning Glory Muffins are a delightful way to start your day with a burst of flavor and nutrition. These muffins remind me of weekend mornings when the kitchen is filled with the warm, comforting smell of cinnamon and freshly grated carrots.
Packed with wholesome ingredients like shredded apple, raisins, and coconut, they’ve become a favorite in my home. Each bite is a perfect balance of sweetness, crunch, and spice, and they’re the kind of treat that feels both indulgent and nourishing at the same time.
What makes these muffins really stand out is the use of flax eggs, which keeps them light and fluffy without the need for traditional eggs. The combination of rolled oats and whole wheat flour gives them a hearty texture, while maple syrup adds a gentle, natural sweetness that pairs perfectly with a cold glass of Iced Tea Lemonade or even a Blueberry Smoothie.
Trust me, one of these muffins with your morning coffee, and you’re set for the day.
Why I Love This Recipe?
- These muffins are loaded with wholesome fruits and vegetables, offering a sweet yet nutritious way to start your morning.
- Swap in your favorite dried fruits or nuts based on what’s available – they always come out delicious no matter the mix!
- Make a batch ahead and freeze them for a quick, convenient breakfast that’s ready anytime you need it.
- Cinnamon and nutmeg create a comforting, fall-inspired flavor, making these muffins perfect for chilly mornings.
Vegan Morning Glory Muffins
Equipment
- Mixing bowls
- Measuring cups and spoons
- Muffin Tin
- Spatula
- Whisk
Ingredients
- 1 cup shredded carrots
- 1 cup mashed banana
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ cup coconut sugar
- ½ tsp ground ginger
- â…“ cup non-dairy milk
- â…“ cup walnuts, chopped
- â…“ cup seedless raisins
- ¼ cup creamy almond butter
- 2 tsp baking powder
- 2 cups gluten-free oat flour
Instructions
- Preheat the oven to 350°F and prepare a muffin tin by lining it with paper liners or greasing each cup.
- In a large bowl, whisk together mashed banana, plant-based milk, almond butter, coconut sugar, and vanilla extract until smooth.
- Add the cinnamon, ginger, flour, and baking powder, stirring until the batter is fully mixed.
- Gently fold in the grated carrots, chopped walnuts, and raisins.
- Divide the batter evenly into 8-9 muffin cups and bake for 18-20 minutes.
- To check for doneness, insert a toothpick into the center—it should come out clean.
- Let the muffins cool slightly before enjoying!
Notes
- For a gluten-free option, use gluten-free all-purpose flour.
- Add a handful of shredded coconut for an extra tropical twist.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 270 kcal |
| Carbohydrates | 45 g |
| Protein | 6 g |
| Vitamin A | 1500 IU |
| Vitamin C | 2 mg |
| Iron | 2 mg |
| Sugar | 19 g |
| Calcium | 80 mg |
