Morning Glory Muffins (Whole Grain & Vegan)

These Morning Glory Muffins are a hearty, delicious, and nutritious muffin! They are jam packed with nutritious ingredients like apples, carrots, walnuts, coconut, and whole grains. This is an easy one-bowl recipe and is a family favorite breakfast.

I’m not sure how it’s possible, with all the muffin recipes on my site, I don’t have a Morning Glory Muffin recipe yet. It’s one of my all-time favorite muffin flavors!

Well, today that changes. Today I’m bringing you a whole grain, vegan Morning Glory Muffin recipe. It’s an easy, one-bowl recipe, and since it’s made without eggs you can even sneak a taste of the batter. YUM. You’re going to love this!

If you’re baking a lot during this time, this is the perfect healthy muffin to bake. It’s sweetened with unrefined coconut sugar and jam packed with nutritious ingredients like carrots, apples, coconut, walnut, and whole grains. These are awesome for breakfast or when the kids start asking for a snack….for the fourth time since lunch. #beenthere

Ingredients-What You Need

At first glance, I know it looks like a lot of ingredients. That’s because there’s a lot of goodness packed into these lovely muffins. It’s worth getting a few extra things out of your pantry! Besides, did I mention this is an easy, one-bowl recipe?

• 2 cups whole wheat pastry flour
• 3/4 cup coconut sugar
• 1/2 cup old fashioned rolled oats
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup unsweetened applesauce
• 1/2 cup coconut oil, melted
• 1 cup shredded apple (from 1 large)
• 1 tablespoon vanilla extract
• 2 cups grated carrot (from 2-4 carrots, depending on size)
• 1/2 cup raisins
• 1/2 cup unsweetened shredded coconut
• 1/2 cup walnuts, chopped

Ingredient Substitutions

I typically get a lot of ingredient substitutions questions. Luckily, this recipe is flexible. Here are my suggestions!

• Whole Wheat Pastry Flour – If you don’t have whole wheat pastry flour on hand, you can use regular whole wheat flour, the muffins will be just a bit less light/more dense. You can also use All-Purpose flour or a mix of All-Purpose flour and whole wheat flour.
• Coconut Sugar – Regular brown sugar may be used in place of the coconut sugar. If you’d like to eliminate added sugars all together, I suggest using Golden Monkfruit Sweetener.
• Raisins – You can use dried cranberries or chopped dates in place of the raisins.
• Walnuts – A different nut can be used in place of the walnuts. I suggest pecans.
• Coconut Oil – If you don’t want to use coconut oil, you can use a neutral oil of your choice, like avocado oil.

How to Make Morning Glory Muffins

1. Preheat the oven to 400 degrees. Line a muffin pan with paper liners or silicone muffin cups (<—my preference)
2. In a large bowl, whisk together the whole wheat pastry flour, coconut sugar, oats, baking soda, cinnamon, ginger, and salt.
3. Stir in the applesauce, coconut oil, grated apple, and vanilla.
4. Fold in the grated carrot, raisins, coconut, and walnuts.
5. The batter will be thick.
6. Distribute the batter evenly to the muffin cups.
7. Bake in the 400 degree oven for 10 minutes, then reduce the temperature to 350 degrees and continue to bake another 10 minutes, or until a toothpick inserted into the center of a muffin has just a few crumbs sticking to it.
8. Allow to cool in the pan for 5 minutes and then transfer to a baking rack to cool completely.

These muffins are perfectly spiced, just sweet enough, and moist. <—Sorry, that’s the only word I can use here. They ARE! Just look at that lovely texture!

FAQs about Morning Glory Muffins

I know you’re going to ask, so here you go!

Can I make these Morning Glory Muffins gluten free? 

Yes, you can. I recommend substituting a 1-to-1 all-purpose gluten free flour in place of the whole wheat flour. You might also enjoy these Carrot Cake Oatmeal Muffins that are naturally gluten free.

Can I freeze these muffins? 

Yes, you can freeze these muffins for up to 3 months. They can be thawed overnight in the refrigerator or reheated straight from frozen in the microwave or oven.

How do you grate apples and carrots?

For the small amount needed in this recipe, I like to use a simple box grater. You can, of course, also use your food processor if you prefer.

Can I make these without oil?

I don’t recommend cutting out all of the fat from these. It adds to the texture and flavor! If you want to try to cut back, try using just 1/4 cup instead of 1/2 cup.

I’m so excited for you to try these muffins! If you love muffins like our family does, you may also want to try these Orange Chocolate Chip Muffins, these Simple Banana Muffins, or these Apple Cinnamon Crumb Muffins.

If you try these, will you please leave a review and star rating below? It’s so helpful for other readers to see what’s tried and true! I would also love to stay in touch with you. Please connect with me on Instagram or Facebook.

Morning Glory Muffins (Whole Grain & Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 40 minutes
• Yield: 12 muffins 1x

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Description

These Morning Glory Muffins are jam packed with nutritious ingredients like apples, carrots, walnuts, coconut, and whole grains. This is an easy one-bowl recipe and is a family favorite breakfast.

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Ingredients

Scale 1x2x3x

• 2 cups whole wheat pastry flour
• 3/4 cup coconut sugar
• 1/2 cup old fashioned rolled oats
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup unsweetened applesauce
• 1/2 cup coconut oil, melted
• 1 cup grated apple (from 1 large)
• 1 tablespoon vanilla extract
• 2 cups grated carrot (from 2–4 carrots, depending on size)
• 1/2 cup raisins
• 1/2 cup unsweetened shredded coconut
• 1/2 cup walnuts, chopped

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 400 degrees. Line a muffin pan with paper liners or silicone muffin cups (<—my preference)
2. In a large bowl, whisk together the whole wheat pastry flour, coconut sugar, oats, baking soda, cinnamon, ginger, and salt.
3. Stir in the applesauce, coconut oil, grated apple, and vanilla.
4. Fold in the grated carrot, raisins, coconut, and walnuts.
5. Distribute the batter evenly to the muffin cups.
6. Bake in the 400 degree oven for 10 minutes, then reduce the temperature to 350 degrees and continue to bake another 10 minutes, or until a toothpick inserted into the center of a muffin has just a few crumbs sticking to it.
7. Allow to cool in the pan for 5 minutes and then transfer to a baking rack to cool completely. Enjoy!

Notes

Ingredient Substitutions

I typically get a lot of ingredient substitutions questions. Luckily, this recipe is flexible. Here are my suggestions!

• Whole Wheat Pastry Flour – If you don’t have whole wheat pastry flour on hand, you can use regular whole wheat flour, the muffins will be just a bit less light/more dense. You can also use All-Purpose flour or a mix of All-Purpose flour and whole wheat flour.
• Coconut Sugar – Regular brown sugar may be used in place of the coconut sugar. If you’d like to eliminate added sugars all together, I suggest using Golden Monkfruit Sweetener.
• Raisins – You can use dried cranberries or chopped dates in place of the raisins.
• Walnuts – A different nut can be used in place of the walnuts. I suggest pecans.
• Coconut Oil – If you don’t want to use coconut oil, you can use a neutral oil of your choice, like avocado oil.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: muffin recipes
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 muffin
• Calories: 257
• Sugar: 20.3 grams
• Fat: 9.6 grams
• Saturated Fat: 7.6 grams
• Trans Fat: 0 grams
• Carbohydrates: 40.4 grams
• Fiber: 4 grams
• Protein: 3.5 grams

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