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Vegan Whole Wheat Morning Glory Muffins

These nutritious muffins combine sweet and savory flavors, perfect for a healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups whole wheat flour The base of the muffins, providing whole grains and fiber.
  • 1 tbsp baking powder Acts as a leavening agent to help muffins rise.
  • 1 teaspoon baking soda Helps achieve a light and fluffy texture.
  • 1/2 teaspoon salt Enhances flavor by balancing sweetness.
  • 1 teaspoon ground cinnamon Adds warmth and a comforting aroma.
  • 1/2 teaspoon ground ginger Brings a hint of spice and depth.
  • 1/4 teaspoon ground nutmeg Offers a fragrant touch and unique flavor.
  • 1/2 cup light brown sugar Provides sweetness and moistness.
  • 1/4 cup ground flaxseed A good source of omega-3 fatty acids and fiber.
  • 1/2 cup shredded unsweetened coconut Adds texture and natural sweetness.
Wet Ingredients
  • 1 cup unsweetened applesauce Acts as a moisture booster and natural sweetener.
  • 1/3 cup melted coconut oil Provides richness and helps bind ingredients.
  • 1 teaspoon vanilla extract Enhances flavor with a warm aromatic touch.
  • 1/2 cup unsweetened plant milk Adds moisture while keeping the recipe vegan.
Fruits and Nuts
  • 1 cup grated carrots Adds sweetness, moisture, and nutrition.
  • 1 medium apple, grated Provides natural sweetness and moisture.
  • 1/2 cup crushed pineapple Contributes texture and moisture.
  • 1/2 cup raisins Adds sweetness and chewiness.
  • 1/2 cup chopped walnuts or pecans Introduces a crunchy texture and healthy fats.
  • 1/4 cup pumpkin seeds Optional topping that adds a nice crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare your muffin tin with liners or grease it lightly.
  2. In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, shredded coconut, and flaxseed.
Mixing
  1. In a separate bowl, whisk brown sugar, applesauce, melted coconut oil, vanilla extract, and plant milk until smooth.
  2. Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.
Adding Ingredients
  1. Gently fold in the grated carrots, grated apple, crushed pineapple, raisins, and chopped nuts until evenly distributed.
  2. Divide the batter among the muffin cups, filling to the top, and sprinkle pumpkin seeds on top if using.
Baking
  1. Place in the oven and bake for 25–28 minutes, until a toothpick inserted comes out clean.
  2. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can easily be made in advance and stored for later enjoyment. For best results, use fresh spices and do not overmix the batter.