Vegan Morning Glory

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a batch of vegan Morning Glory Muffins with carrots and green apples in the background

5 from 2 votes

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www.theconsciousplantkitchen.com

These vegan morning glory muffins are the best vegan breakfast muffins ever, packed with the best fall flavors from apples, carrots, cinnamon, ginger, and walnuts.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-morning-glory-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 276.2kcal

Author: Carine Claudepierre

Ingredients

Liquid Ingredients

½ cup Almond Milk or any plant-based milk
¼ cup Orange Juice
½ cup Unsweetened Applesauce
½ cup Mild-Flavor Olive Oil or any vegetable oil
¼ cup Maple Syrup
2 teaspoons Vanilla Extract

Dry Ingredients

1 ½ cup White Wholewheat Flour (note 1)
½ cup All-Purpose Flour (note 1)
2 tablespoons Flaxseed Meal
½ cup Light Brown Sugar or coconut sugar
½ teaspoon Baking Soda
2 teaspoons Baking Powder
½ teaspoon Salt
2 teaspoons Cinnamon
½ teaspoon Fresh Ginger

Add-Ons

1 ½ cups Grated Carrots peeled, trimmed
½ cup Chopped Walnuts or pecans
½ cup Grated Apple unpeeled, cored
½ cup Dried Raisins

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Set aside.
In a mixing bowl, whisk all the liquid ingredients. Set aside.
In another large mixing bowl, whisk all the dry ingredients together.
Make a well in the center of the flour mixture and add the wet ingredients.
Combine, scraping down the sides to bring all the ingredients together, and halfway, fold in the grated carrots, grated apple, raisins, and walnuts.
Stir until well distributed into the batter.
Divide the batter evenly into the 12 muffin holes.
Bake on the center rack of your oven for 20-25 minutes or until they are golden brown and a pick inserted in the center comes out clean.
Cool down on a rack completely before adding any frosting.
You can use one batch of my vegan frosting recipe for an easy cupcake frosting to pipe on top. Or, for a light spreadable frosting, use my coconut cream frosting recipe.

Equipment

Notes

Note 1: For a gluten-free version, use my gluten-free conversion guide.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition