Vegan Whole Wheat Morning Glory Muffins
With cozy spices, carrots, pineapple, and apple, along with a nutty crunch, these vegan morning glory muffins are super moist and so delish!
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.
Nutrition
Calories: 306kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 205mg | Potassium: 330mg | Fiber: 6g | Sugar: 19g | Vitamin A: 2753IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 2mg