This healthy, vegan Morning Glory Muffins Recipe is packed full of fruits and veggies to please both kids and adults! Great for a quick breakfast on the go, or lunchbox treat for kids.
Anyone else feel like January is an entire year long, then February is over in 18 seconds? Weird. Anyway, after all the sweet recipes I have shared lately, I thought a nice and healthy snack recipe would be a nice change. This Morning Glory Muffins Recipe is super healthy, vegan and one bowl making it one of my favorites.
These muffins are perfect for meal prep on Sunday to have as a snack or breakfast all week long. The combination of fruit, nuts and veggies make these muffins both sweet and hearty that any kid or adult will love. Also, these muffins can be changed and customized to you and your families personal taste.
- A Muffin Pan
- Baking Cups or Cooking Spray
- Measuring Cups
- A Large Bowl
- A Spoon
- A Pairing Knife and Cutting Board
- a Veggie Slicer or Cheese Grater (Optional)
This Morning Glory Muffins Recipe is filled with tasty, healthy goodness! A combination of wholesome ingredients and a pinch of sweetness combine for a hearty and delicious snack, breakfast or brunch. Inside these vegan morning glory muffins you will find:
- Healthful Fruits and Veggies: Carrots and apples are the mains.
- Sweet Dried Cranberries
- Crunchy Pistachios
- A Touch of Coconut and Brown Sugar
- A Hint of Spice
- Smooth Applesauce
- All the Baking Musts
How to Make Morning Glory Muffins
This vegan muffin recipe is super simple and ready from start to finish in about 30 minutes. These babies are perfect for a quick on the go snack or meal prep on Sunday for an easy breakfast all week. Honestly, the hardest part of this vegan recipe is dicing, shredding and crushing everything. Once you get through the prep-work all you do is toss everything in a bowl and stir.
Recipe Step By Step
- First, you will need to prep and measure out your ingredients. For the apple simply remove the peel and dice the inside into small pieces. Don't stress is they are all different shapes, they will be fine.
- Next, you will need to prep the carrots. Personally, for this recipe I like to use baby carrots and finely shred them using a cheese grated, followed by a rough chop to make them tiny. If they are tiny I can trick my son into thinking there aren't veggies in his muffins. If you want to save yourself some time, just buy prepackaged shredded carrots from the grocery store.
- Next, place the whole pistachios (or any nut you have) (or no nuts that's cool too) in a zip lock bag and crush them until they are teeny tiny. My weapon of choice is a rolling pin.
- Once all of that is finished you are on to the easy part of measuring and combining ingredients. When combining the mix together you want it to be thick, but still stir-able. Add more water one tablespoon at a time until reaching the perfect combo or smooth and chunky.
- Finally, fill the prepared muffin pan to the top of each cup and bake until golden and a tooth pick comes out clean, about 15 minutes. Personally, I like to serve my morning glory muffins warm with a little butter (if you are vegan or dairy free use a butter alternative or none at all).
Nope. Honestly, I was not a fan of nuts until my teens, so I totally get if you or your kiddos might not be into them. If not using nuts you could add in more dried cranberries, apple or carrots to the muffins.
Yes you can! Do the mix and oven temperature the exact same for the morning glory muffins, but change the bake time to 9 minutes. You want the muffins golden with a tooth pick coming out clean just like the big daddy muffins.
I find that these morning glory muffins stay fresh for 7 days when stored in an airtight container at room temperature. Also, I like to warm the muffins up to get that right out of the oven effect. To do this, just place in the microwave for 10 seconds until just warmed, but not steaming.
Muffins can be frozen and rewarmed for a quick breakfast or snack. To freeze the baked muffins, just wrap each individual muffin in parchment paper, foil or cling wrap and store in a freezer bag. You can let the muffins thaw overnight or warm in the microwave on the defrost setting when ready to eat.
More Breakfast Recipes
Flour Options: All Purpose Flour, Almond flour, or Gluten Free Flour can all be used for these muffins. Just note that the texture of the morning glory muffins will be slightly different.
Nut Options: You can use pretty much any nut when substituting. Personally, I like almonds or walnuts, but again do you. Just make sure they are crushed so you do not get massive chunks in the vegan muffins. Also, you could use nut powder if you want no chunks at all.
Additional Options: I like using a peanut and banana combo to replace the apple and pistachios sometimes. I have also added in pumpkin in the fall. Another easy swap is to use zucchini instead of carrots. Other ideas to try are mini chocolate chips and raisins in the morning glory muffins.
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Morning Glory Muffins Recipe
- 2 Cups Whole Wheat Flour
- ¾ Cup Brown Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 2 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Ground Ginger
- ¼ teaspoon Salt
- 1 Cup Carrots Shredded
- 1 Apple Peeled and Diced
- ½ Cup Pistachios Crushed
- ½ Cup Dried Cranberries
- ⅓ Cup Shredded Coconut Plus More for Top
- ¾ Cup Unsweetened Applesauce
- 2 teaspoon Vanilla Extract
- ½ Cup Coconut Oil
- 2 tablespoon Water
- Preheat oven to 375 degrees. Using either a knife or peeler, remove the skin from the apple then finely dice it, set aside. Using a veggie peeler, knife, or cheese grater finely dice or shred the carrots. If shredding rough chop after shredding, set aside. Place pistachios in a zip lock bag then using something heavy and sturdy, like a rolling pin, crush until no large pieces remain, set aside.
- Combine flour, baking soda and powder, brown sugar, salt and spices in a large bowl and stir together until combined. Add all remaining ingredients and stir until well combined. See Notes for Water Tips*
- Line muffin pan with cups or spray with cooking spray. Fill each cup to the top and sprinkle with additional shredded coconut if desired. Bake on the center rack for 15-18 minutes until golden and a tooth pick comes out clean. Serve warm, enjoy!
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