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Vegan Morning Glory Muffins are the perfect way to start the day! They're light and fluffy, made with whole wheat flour and filled with carrots, apple, and nuts, making them an incredibly nutritious breakfast or snack.
There's a chance these vegan morning glory muffins may just be the healthiest muffin recipe on my site. But, you'd never know it! See, they're filled with carrots, apple and nuts, and made with whole wheat flour, making them a smarter muffin choice.
Plus, I'd say they're pretty kid-friendly as well, and a great way to sneak in extra fruit and vegetables. If you need a quick and easy breakfast recipe or something to meal prep, these are it!
- An on-the-go vegan muffin recipe that's filled with apple, carrot, nuts, and dried fruit
- Made with whole wheat flour for a healthy, kid-friendly recipe
- Perfectly moist, and ready in under 30 minutes!
Flour - A combination of whole what and all purpose flour is the way to go. I haven't tested these with any gluten free flours, but if you do, leave a comment and let me know.
Sugar - The recipe calls for cane sugar, but you can sub brown sugar if you prefer
Applesauce - Unsweetened; no substitution for this as the applesauce is what makes these light and fluffy
Apple - Any variety of red apple works best
Nuts - Preferably walnuts, almonds or pecans
Dried fruit - Can use dried cranberries or raisins -- whatever you have in your pantry!
Step 1: Make the flax eggs: Stir the flaxseed meal and water together, then wait 5-10 minutes until the flaxseed has absorbed the water, creating an egg-like texture.
Step 2: Combine dry ingredients: In a large bowl, mix both flours, sugar, cinnamon, ginger, baking soda, baking powder, and salt.
Step 3: Combine wet ingredients: In a separate bowl, mix the coconut oil, applesauce and vanilla together, then add the flax eggs.
Step 4: Blend the produce. Add the carrots, apple, nuts, and dried cranberries/raisins to your food processor and pulse for 15 seconds until everything is combined.
Step 5: Bake. Combine the wet and dry ingredients, then fold in the carrot mixture. Line a muffin tin with muffin liners, spray them with nonstick spray and then divide the muffin batter evenly. Then, bake the muffins for 18-23 minutes or until a toothpick comes out clean.
Tips and FAQs
- For the flax eggs: if you're new to flax eggs, they're basically the vegan version of an egg. One flax egg is 1 tablespoon flaxseed meal + 2.5 tablespoon water.
- After you line the muffin tin with muffin liners, be sure to spray them with nonstick spray (or coat with coconut oil) so the muffins don't stick to the liners.
What if I don't own a food processor?
You can grate the carrots and apple with a box grater instead, then stir in the chopped nuts and raisins/cranberries.
Can these be made gluten free?
I haven't tested these muffins with any gluten free flours.
More muffin recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Morning Glory Muffins
- 1 ¾ cup whole wheat flour
- ½ cup all purpose flour
- ¾ cup cane sugar
- 2 teaspoon cinnamon
- ½ teaspoon ground ginger
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 flax eggs see notes
- ½ cup coconut oil melted
- ⅔ cup applesauce
- 2 teaspoon vanilla extract
- 1 large apple
- 2 medium carrots
- ¼ cup walnuts
- 2 tablespoon dried cranberries or raisins
- Preheat oven to 350°.
- Make the flax eggs and set aside.
- In a large bowl, stir flour, sugar, cinnamon, ginger, baking soda, baking powder, and salt together.
- Add oil, applesauce, flax eggs, and vanilla to that same bowl, stir, and set aside.
- With the motor of your food processor running, add the carrots, apple, walnuts, and cranberries/raisins through the top and pulse for 15-20 seconds. Then, transfer mixture to the bowl with the batter and stir until everything is combined.
- Line muffin tin with muffin liners, spray them with nonstick spray, then divide the batter evenly. Bake muffins for 18-23 minutes or until a toothpick comes out clean. Transfer muffins to a cooling rack.
UPDATE NOTE: This post was originally published in April 2019. It was updated with new text and photos in September 2020.