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

Vegan Morning Glory Muffins are packed with wholesome ingredients like grated carrots, apples, nuts, and raisins, making them a nutritious and delicious start to your day. These moist, spiced muffins are naturally sweetened and perfect for a healthy breakfast or snack.

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Prep Time 5

Cook Time 18

Total Time 23

Course Dessert

Cuisine American

Servings 8 muffins

Calories 270 kcal

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
⅓ cup non-dairy milk
⅓ cup walnuts, chopped
⅓ 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!