Vegan Morning Glory Muffins

Vegan morning glory muffins bring together shredded carrot, crisp apple, toasted coconut, and walnuts in one moist, naturally sweetened muffin. You will find the full recipe card below once you finish reading through the method.

Why Vegan Morning Glory Muffins Work So Well

The original morning glory muffin was created in the 1970s at the Morning Glory Cafe on Nantucket. It became famous for packing vegetables and fruit into a breakfast pastry that still tasted like dessert.

This vegan version keeps that same balance of texture and flavor. You get grated carrot for moisture, chopped apple for natural sweetness, shredded coconut for chew, and walnuts for crunch.

The Ingredients You Will Need

You will need whole wheat pastry flour, or a mix of whole wheat and all-purpose flour if you want a lighter crumb.

Baking soda, baking powder, ground cinnamon, and a pinch of salt round out your dry ingredients.

For moisture and binding, you will use two flax eggs, made by stirring two tablespoons of ground flaxseed into five tablespoons of water and letting the mixture sit for ten minutes until it thickens.

Coconut oil or a neutral oil like avocado oil replaces butter, and unsweetened applesauce helps keep the muffins tender without adding extra fat.

Coconut sugar or organic cane sugar sweetens the batter, while unsweetened almond milk or oat milk thins it to the right consistency.

For the mix-ins, you will want one cup of finely shredded carrot, one cup of peeled and finely chopped apple (Granny Smith or Honeycrisp both work well), half a cup of unsweetened shredded coconut, half a cup of chopped walnuts, and half a cup of raisins.

Mixing the Batter

Start by whisking your dry ingredients together in a large bowl so the baking soda and baking powder distribute evenly.

In a separate bowl, whisk your prepared flax eggs with the oil, applesauce, sugar, and plant milk until smooth.

Pour the wet mixture into the dry ingredients and stir just until no streaks of flour remain.

Overmixing activates the gluten in the flour and leads to dense, tough muffins, so stop as soon as the batter comes together.

Fold in the shredded carrot, chopped apple, coconut, walnuts, and raisins with a spatula until they are evenly distributed throughout the batter.

Baking Tips for Perfect Muffins

Line a standard 12-cup muffin tin with paper liners or grease it well with oil.

Divide the batter evenly among the cups, filling each about three-quarters full so the muffins have room to rise.

Bake at 350°F until a toothpick inserted into the center comes out clean, which usually takes eighteen to twenty-two minutes.

Let the muffins cool in the tin for five minutes before transferring them to a wire rack, since they are fragile while warm.

Variations and Substitutions

If you have a walnut allergy, pecans or sunflower seeds make a good substitute without changing the texture much.

You can swap raisins for chopped dried apricots or dried cranberries if you want a different sweetness profile.

For a gluten-free version, a one-to-one gluten-free flour blend works in place of the wheat flour, though the crumb will be slightly more delicate.

If you want extra warmth, add a quarter teaspoon of ground ginger or nutmeg alongside the cinnamon.

Storage and Make-Ahead Tips

Store cooled muffins in an airtight container at room temperature for up to three days.

For longer storage, keep them in the refrigerator for up to a week, or freeze them individually wrapped for up to three months.

To reheat a frozen muffin, microwave it for about thirty seconds or let it thaw at room temperature for a couple of hours.

Serving Suggestions

These muffins pair well with a smear of almond butter or a dairy-free yogurt on the side for extra protein.

They also work as a portable breakfast alongside a thermos of coffee or a green smoothie.

The Origin of Morning Glory Muffins

Morning glory muffins date back to 1978, when chef Pam McKinstry introduced them at the Morning Glory Cafe in Nantucket, Massachusetts.

The original recipe was designed to use up produce on hand, which is why it includes so many mix-ins like carrot, apple, coconut, and raisins.

The recipe spread quickly after it was published in Gourmet magazine, and it has remained a bakery staple ever since.

This vegan take honors that same spirit of resourcefulness while swapping in plant-based ingredients for the eggs and dairy in the classic version.

Ready to Bake Morning Glory Muffins?

Use the recipe card below to print out exact measurements and follow along step by step.

Yield: 12 muffins

Vegan Morning Glory Muffins

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Moist vegan muffins loaded with shredded carrot, apple, coconut, walnuts, and raisins, sweetened naturally and perfect for meal prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax eggs)
• 1/2 cup coconut oil, melted
• 1/2 cup unsweetened applesauce
• 3/4 cup coconut sugar
• 1/2 cup unsweetened almond milk
• 1 cup finely shredded carrot
• 1 cup peeled and finely chopped apple
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Stir the ground flaxseed and water together in a small bowl and let sit for 10 minutes to thicken.
3. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl.
4. In a separate bowl, whisk the flax eggs, melted coconut oil, applesauce, coconut sugar, and almond milk until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until no streaks of flour remain.
6. Fold in the shredded carrot, chopped apple, coconut, walnuts, and raisins until evenly distributed.
7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
8. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean.
9. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a gluten-free version, substitute a one-to-one gluten-free flour blend. Muffins freeze well for up to 3 months.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 220Total Fat: 10gSaturated Fat: 6gSodium: 190mgCarbohydrates: 30gFiber: 3gSugar: 15gProtein: 3g

Morning Glory Muffins: Your Questions Answered

Can you make morning glory muffins ahead of time?

Yes, you can bake these muffins up to three days ahead and store them in an airtight container at room temperature.

You can also freeze the batter in muffin liners and bake straight from frozen, adding a few extra minutes to the bake time.

Why did my muffins turn out dense?

Dense muffins usually result from overmixing the batter once the wet and dry ingredients combine.

Stir just until the flour disappears, and fold in the mix-ins gently to keep the crumb light.

Can you reduce the sugar in this recipe?

You can reduce the sugar by up to a quarter without significantly changing the texture, since the apple and raisins add natural sweetness.

Keep in mind that sugar also contributes to moisture, so cutting too much can make the muffins slightly drier.

What can you use instead of flax eggs?

A commercial egg replacer or a chia egg, made the same way as a flax egg with chia seeds instead, both work as substitutes.

Mashed banana can also work, though it will add a noticeable banana flavor to the muffins.

Do you need to peel the apple and carrot?

Peeling the carrot is recommended for a smoother texture, but peeling the apple is optional.

Leaving the apple skin on adds fiber and a bit of color flecked throughout the muffin.

Can you make these muffins nut-free?

Yes, simply omit the walnuts or replace them with sunflower seeds or pepitas for crunch.

Check that your plant milk of choice is also nut-free if you are baking for someone with a tree nut allergy.

Final Thoughts on Vegan Morning Glory Muffins

Vegan morning glory muffins prove that plant-based baking can still deliver the moist, hearty texture the original recipe is known for.

Keep a batch in your freezer and you will always have a wholesome breakfast ready to go.

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