Happy New Year! Now that the holiday break is over and we all(most) have to head back to the daily grind of figuring out what to make for breakfast especially for the hungry kiddos, I am here to give a helping hand. If you have never had vegan morning glory muffins or its been a while, now is the time to make them.

These muffins are full of fiber, nutrients due to the addition of carrots, apples, raisins, pecans etc. They are not just healthy but also delicious. Not to mention, these will be a big hit with the kids(and grown ups!).
Try more delicious breakfast recipes including Savory Quinoa Bowl, Carrot Halwa Oatmeal, Banana Nut Bread, Sweet Pongal, Banana Pancakes, Fairfax Breakfast Sandwich
Why you will love these muffins?
They are
- Quick to make
- Store and freeze really well
- Easy to travel with for taking along for appointments, day trips or to have an easy snack before all those after school activities.
- The best part is once you make them, just reheat when you want a quick breakfast on busy school days.
Ingredients for vegan morning glory muffins
Initially the ingredient list for these muffins might seem pretty long but trust me, these muffins are worth it! The ingredients are simple and easy to find. I have also included ingredient swaps where they are suitable.
Whole Wheat Flour - Whole wheat flour adds additional fiber to the muffins. All purpose flour will work well too.
Ground Spices - We will need cinnamon, ginger and clove. I love clove powder because it adds an additional warmth and fragrance to the muffins. You can skip the clove or even replace them with ground cardamom.
Shredded Carrots - Carrots add moisture, flavor and of course nutrients to the muffin. If you are not very fond of carrots, you can replace it entirely with zucchini. I would suggest squeezing out some of the moisture before using zucchini since they tend to be more water heavy.
Shredded Apples - Add a dash of sweetness, moisture and fibre by adding shredded apples. For replacement, you can also swap crushed pineapples or pears.
Ground Flaxseed - Flaxseed adds fiber, Omega- 3s and overall an excellent nutrient rich ingredient.
Apple Cider - I decided to use apple cider in place of orange juice for an extra punch of spices and the apple flavors. Feel free to use apple or even pineapple juice.
Apple Sauce - Apple sauce is the vegan binder replacement for eggs. It works great, does not change the flavor and is really easy to find.
Add ins - I added raisins, chopped pecans, shredded coconut as additional add ins.This muffin is so versatile that you can add a variety of ingredients including cranberries, chopped walnuts/almonds, dried apricots, chopped mangoes.
Other ingredients - We will need brown sugar, avocado oil(or any neutral cooking oil), vanilla extract.
Tips for storage, freezing and reheating
The muffins can be stored in the refrigerator for up to 5 days. Bring them to for 20-30 minutes before serving or just microwave in the oven until warm.
If you want to make the muffins beforehand and have them when needed, place the muffins separated in a freezer safe container or bag. To serve, let them thaw out in the refrigerator or for a couple of hours at room temperature. Reheat until thoroughly warm before serving.
Let me know what you think of these delicious vegan morning glory muffins if your made them. Leave a comment or feedback below. You can also follow along on social media at Facebook, Pinterest, Instagram or Bluesky.
Recipe
Vegan Morning Glory Muffins
Equipment
- 2 Mixing Bowls
- 1 Silicone Spatula
- 1 Muffin Pan
Ingredients
- 2 cup Whole Wheat Flour
- 2 teaspoon Baking Soda
- 2 teaspoon Cinnamon Powder
- ½ teaspoon Ginger Powder
- ⅛ teaspoon Clove Powder
- ⅓ cup Ground Flaxseed
- ½ cup Raisins
- ½ cup Chopped Pecans
- ½ cup Shredded or Flaked Coconut optional
Wet Ingredients
- ⅓ cup Avocado Oil
- 2 cup Brown Sugar
- ⅓ cup Apple Sauce
- ⅓ cup Apple Cider
- 1 teaspoon Vanilla Extract or Essence
- 1 ½ cup Shredded Carrots
- 1 cup Shredded Apples can be subbed with zucchini
Instructions
- Preheat the oven to 350 deg F. In a large bowl, sift the flour, baking soda and the spices. Whisk until combined.
- In another bowl, add the oil, sugar, apple sauce, apple/orange juice, vanilla extract. Mix well until combined. Add in the shredded carrots and apples. Mix well.
- Add the mixed wet ingredients to the bowl containing the dry ingredients. Mix until just combined. Add the chopped pecans, raisins, shredded coconut and mix again until all ingredients are combined.
- Grease the muffin pan or line with paper/silicon liners. Spoon equal quantities of the batter in the muffin pans until all the batter has been used.
- Place in the oven and bake until a skewer comes out clean (around the 18 minute mark). Bake for another minute or so if the inside is still wet. Remove from the oven and let it cool for 15 minutes before serving.
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