Vegan Morning Glory Muffins
Start your day on a wholesome, delicious note with these Vegan Morning Glory Muffins, a nutrient-packed twist on the classic breakfast favorite. Made with hearty whole wheat flour, naturally sweetened with maple syrup and applesauce, and bursting with grated carrots, apples, raisins, walnuts, and shredded coconut, these muffins offer a perfect balance of indulgence and nourishment. Ground flaxseeds replace eggs for a plant-based spin, while warm cinnamon adds comforting flavor in every bite. Quick to prepare and ideal for meal prep, these muffins are dairy-free, egg-free, and loaded with fiber to keep you energized all morning. Enjoy them fresh from the oven, as a grab-and-go breakfast, or as a satisfying snack anytime! Perfect keywords for vegan baking enthusiasts include "vegan breakfast muffins," "healthy morning glory muffins," and "plant-based snack ideas."
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 0.5 cup Coconut oil, melted
- 0.5 cup Unsweetened applesauce
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Carrots, grated
- 1 medium Apple, peeled and grated
- 0.5 cup Raisins
- 0.5 cup Chopped walnuts
- 0.5 cup Shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a small bowl, combine the ground flaxseed with the water. Stir well and set aside to thicken for about 5 minutes. This will act as your flax egg.
In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
In another bowl, mix the melted coconut oil, unsweetened applesauce, maple syrup, and vanilla extract. Add the thickened flaxseed mixture to this and mix well.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
Gently fold in the grated carrots, grated apple, raisins, chopped walnuts, and shredded coconut until evenly distributed throughout the batter.
Divide the batter evenly among the 12 prepared muffin cups.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins fresh or store them in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3130 mg | 136% | |
| Total Carbohydrate | 435.0 g | 158% | |
| Dietary Fiber | 62.5 g | 223% | |
| Total Sugars | 206.4 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
