What kind of add-ins work best for these Morning Glory Muffins?

You can customize these muffins with 1 cup of your favorite additions like diced dried fruit, chopped nuts, seeds, or dark chocolate chips to enhance flavor and texture.

Can I make these Morning Glory Muffins gluten-free?

Yes, if you need these muffins to be gluten-free, ensure you use certified gluten-free oat bran, as other ingredients like almond flour are naturally gluten-free.

What's the best way to shred the apples and carrots for the muffins?

For the best texture, use a large-holed box grater or a food processor to shred the apples and carrots quickly and efficiently before mixing them into the batter.

How should I store leftover Morning Glory Muffins?

Once cooled, store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.

Can I adjust the sweetness of these vegan Morning Glory Muffins?

The muffins get sweetness from maple syrup, apples, and bananas; for a slightly less sweet muffin, you could reduce the maple syrup by a tablespoon or two, or increase it for a sweeter treat.

4 years ago

Morning Glory Muffins
[Vegan]

MW By: Maggie Wescott

Author Bio

Maggie Wescott is a chef, cooking instructor, and recipe creator and manages Alternative Dish. She... Read More

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Close-up of several golden-brown vegan Morning Glory Muffins, some with visible shredded carrots and nuts, arranged on a cooling rack.

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Morning Glory Muffins [Vegan]

Dairy Free

Vegan

These vegan Morning Glory Muffins are gluten free, oil free and refined sugar free. These healthy muffins are packed full of flavor, are very nutritious and will quickly become a breakfast staple in your home. You can add these to your breakfast repertoire alongside Maple-Vanilla Granola and Banana Muffins.

Ingredients You Need for Morning Glory Muffins [Vegan]

3 medium (about 1 1/2 cups) carrots shredded
3 medium (about 2 cups) apples shredded
1 cup (96 grams) ground flax seed
1 cup (112 grams) almond flour (sunflower or other seed flours work here too)
1 cup (120 grams) oat bran (gluten-free if necessary)
2 tablespoons tapioca starch
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
2 tablespoons cinnamon
1/3 cup maple syrup
1 tablespoon vanilla extract
1 medium banana mashed
1 cup add-ins such as: diced dried fruit, chopped nuts, seeds or dark chocolate

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How to Prepare Morning Glory Muffins [Vegan]

Preheat the oven to 350°F. Line 18 standard sized muffin cups with paper liners and set aside.
Begin by shredding the apples and carrots. I recommend using a large holed box grater or a food processor if you have one. Shred the carrots and apples and set aside.
In a large bowl add the ground flax seed, almond flour, oat bran, tapioca starch, baking soda, baking powder, salt and cinnamon. Whisk together until thoroughly combined.
Add the carrots, apples, maple syrup, vanilla, banana, and desired add-ins. Use a strong spoon or your hands to thoroughly mix the ingredients together.
Scoop a scant 1/4 cup of batter into the prepared muffin tins. I like to use a 3.5 tablespoon cookie scoop for this, but a measuring cup or spoon works well too. Bake in the preheated oven for 18-20 minutes, or until the muffin springs back when lightly pressed in the middle.
Allow to cool for 10 minutes and then remove from the muffin tin to a cooling rack. Enjoy!