Vegan Morning Glory Muffins

Vegan Morning Glory Muffins!

These Morning Glory Muffins are soft, moist, and flavourful. The combination of shredded coconut, carrot, apple, raisins, and nuts makes a flavourful combination and ensures these muffins are super moist and delicious.

I’ve used whole food ingredients to create a healthier version of this classic muffin. Oats and coconut flour replace traditional flour, and dates and maple syrup replace traditional sugar for a natural alternative. This recipe contains tons of nutrient dense ingredients, such as flax seeds, coconut milk, and carrots. This results in a satisfying muffin that will leave you full and your blood sugar levels stable.

For more healthier muffin recipes, try my Cinnamon Roll Muffins, Banana Chocolate Chunk Muffins, or Blueberry Oatmeal Muffins.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan Morning Glory Muffins

Laura Brining

Soft morning glory muffins made vegan and gluten-free.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 16

Ingredients

  

• 3 flax eggs 3 tablespoons ground flax meal + 9 tablespoons water
• 2 cups oat flour
• 1/2 cup coconut flour
• 1/2 cup oats
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 cup pitted dates
• 1 cup water
• 1/2 cup maple syrup
• 1/2 cup melted coconut oil
• 1 cup coconut milk
• 4 tablespoons apple cider vinegar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup shredded unsweetened coconut
• 1 cup shredded carrot
• 1 cup shredded apple
• 1/3 cup raisins
• 1/3 cup chopped nuts I used almond

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit and line your muffin tins with silicone or paper muffin liners.
• To prepare your flax eggs, add the ground flax and water to a small bowl and set aside to thicken.
• Add the oat flour, coconut flour, oats, baking soda, and baking powder to a large bowl. Stir to combine. Blend the dates and water in a small blender until smooth. Add the blended dates, flax eggs, maple syrup, melted coconut oil, coconut milk, apple cider vinegar, cinnamon, and nutmeg. Stir until combined. Add the coconut, carrot, apple, raisins, and nuts and gently stir to combined.
• Evenly fill 16 prepared muffin cups with the batter. Bake in the preheated oven for 30-33 minutes, or until a toothpick inserted comes out clean.

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