Morning Glory Muffins
If you like lots of add-ins in your muffins, these vegan Morning Glory Muffins are going to be your new favourite! With cozy spices, a combination of carrots, pineapple, and apple for sweetness and moisture, along with a nutty crunch, they’re perfect for breakfast.
I love baking muffins. Because even when I don’t have time to bake something elaborate, there’s always time to bake muffins! They’re easy, there’s no fussing with frosting, they bake up fast—and then you get the reward at the end, a batch of warm, delicious muffins! These morning glory muffins are reminiscent of Carrot Cake Muffins, but with the bonus of crushed pineapple and apple.
Why These Morning Glory Muffins Belong on Your Baking List
Put these morning glory muffins on your baking agenda! Here’s why you’re going to love them.
- SUPER moist and tender. The add-ins in these muffins help make for an ultra-tender crumb, as does the applesauce. These are so irresistibly moist!
- Wholesome ingredients. This recipe is made with whole wheat flour, flax as a vegan egg replacement, and applesauce which also replaces egg and reduces the amount of oil you need.
- The coziest flavour. Like I said: these muffins are giving Vegan Carrot Cake, with fruit! A lot of the ingredients overlap with carrot cake, as do the warm spices used in both recipes.
Notes on Ingredients
Here are the ingredients you’ll need for this vegan take on morning glory muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Whole wheat flour – I’ve developed this recipe with whole wheat flour, which requires slightly higher hydration than regular flour, so I don’t recommend swapping it out for all-purpose.
- Baking powder and baking soda
- Salt
- Spices – Ground cinnamon, ground ginger, and ground nutmeg.
- Light brown sugar
- Ground flaxseed – If you have whole flaxseeds, you can grind them in a coffee grinder.
- Unsweetened coconut – Use shredded, not flakes, which are thicker.
- Unsweetened applesauce
- Coconut oil – Or another neutral oil.
- Vanilla extract
- Plant milk – Make sure it’s unsweetened and unflavoured.
- Mix-ins – Grated carrots, apple, crushed pineapple, raisins (or chopped dates or cranberries), and walnuts or pecans.
- Pumpkin seeds – AKA pepitas, for topping.
How to Make Morning Glory Muffins
Vegan muffins are easy, and these morning glory muffins are no exception! Here’s what you’ll need to do.
- Prepare. Preheat your oven to 350ºF and line a 12-cup muffin pan with paper liners or lightly grease the cups with oil.
- Mix the dry ingredients. Whisk the whole wheat flour, baking powder, baking soda, salt, spices, shredded coconut, and ground flaxseed in a large bowl.
- Mix wet ingredients. In another bowl, whisk the brown sugar, applesauce, melted oil, vanilla, and almond milk.
- Combine wet and dry. Stir the wet ingredients into the dry ingredients until just combined.
- Finish the batter. Fold in the carrots, apple, crushed pineapple, raisins, and nuts.
- Bake. Divide into the muffin pan and add the pumpkin seeds on top. Place the pan in the oven and bake for 25 to 28 minutes, or until a toothpick inserted into the centre comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Tips for Success
Here are a few additional pointers for these vegan morning glory muffins.
- Don’t overmix. This is always the most important tip for making muffins and quick breads! If you mix too much, you’ll over-activate the gluten in the flour and end up with tough muffins.
- Keep in mind they don’t rise much. These are dense (in a good way!) muffins, so you can fill the muffin cups nearly all the way with the batter without worrying about them overflowing when baked.
- Grate your own carrots. Store-bought shredded carrots tend to be dry and a little larger than ideal for baking recipes. Freshly grated carrots blend in more seamlessly with the overall muffin and add more moisture.
A Few More Topping Ideas
Not a fan of pumpkin seeds? Or maybe you just want to try something else!
- Sprinkle some old-fashioned oats over the top instead of the pepitas for a hearty, toasty topping.
- Add Demerara sugar before baking for crunch and sweetness.
- After the muffins cool, drizzle on a glaze. (Try the one from my Cranberry Orange Bread with Orange Glaze.)
- Swap the pumpkin seeds for extra nuts.
How to Store
- Room temperature: Let your morning glory muffins cool completely, then transfer them to an airtight container and store at room temperature for 3 to 4 days.
- Refrigerator: Store in an airtight container for up to a week. I like to let them come to room temperature before serving.
- Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
More Vegan Muffin Recipes
Enjoy friends! If you make this morning glory muffin recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Whole Wheat Morning Glory Muffins
Ingredients
- 2 ¼ cups whole wheat flour, 270g
- 1 teaspoon baking powder, 5g
- ½ teaspoon baking soda, 5g
- ½ teaspoon salt, 3g
- 2 teaspoons ground cinnamon, 6g
- ½ teaspoon ground ginger, 1.5g
- ½ teaspoon ground nutmeg, 1.5g
- ¾ cup light brown sugar, 150g
- 2 tablespoons ground flaxseed, 14g
- ½ cup shredded unsweetened coconut, 40g
- ⅓ cup unsweetened applesauce, 80g
- ⅓ cup melted coconut oil, or neutral oil – 80mL
- 1 teaspoon vanilla extract, 5mL
- ¾ cup unsweetened plant milk, 180mL
- 1 ½ cups grated carrots, about 2 medium carrots – 150g
- 1 apple, peeled and grated – about 100g
- ¾ cup crushed pineapple, well drained – 170g
- ½ cup raisins, or chopped dates or cranberries – 80g
- ½ cup chopped walnuts or pecans, 60g
- 2 tablespoons pumpkin seeds, for topping – 20g
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
- In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, shredded coconut, and ground flaxseed.
- In a separate medium bowl, whisk together brown sugar, applesauce, melted oil, vanilla, and almond milk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined — do not overmix (the batter will be thick).
- Gently fold in grated carrots, grated apple, crushed pineapple, raisins, and chopped nuts until evenly distributed.
- Divide the batter evenly among the muffin cups, filling them to the tops. Don’t worry — the batter doesn’t rise much. Sprinkle pumpkin seeds on top if using.
- Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Room temperature: Let your morning glory muffins cool completely, then transfer them to an airtight container and store at room temperature for 3 to 4 days.
- Refrigerator: Store in an airtight container for up to a week. I like to let them come to room temperature before serving.
- Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
