Vegan Morning Glory Muffins

5 from 6 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: morning glory muffins, vegan muffins

Servings: muffins

Calories: 198kcal

Author: Erin

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

*To make 3 flax eggs, combine 3 tablespoon flaxseed meal+7 tablespoon water, stir, and wait 10 minutes for the flaxseed to absorb the water.

*Substitutions: can use almonds or pecans instead of walnuts; can use raisins instead of cranberries

*Calorie count is per muffin and is an estimation

Nutrition