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Vegan Whole Wheat Morning Glory Muffins

These vegan muffins blend the wholesome goodness of whole wheat flour with vibrant fruits and spices, making for a perfect 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: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups whole wheat flour Provides a nutty flavor and adds fiber and nutrients.
  • 2 tbsp baking powder Helps the muffins rise, giving them a light and fluffy texture.
  • 1 tsp baking soda Works in conjunction with baking powder for that perfect rise.
  • 1/2 tsp salt Enhances the flavors and balances the sweetness of the muffins.
  • 1 tsp ground cinnamon Adds warmth and depth, infusing a cozy aroma.
  • 1/2 tsp ground ginger Contributes a zesty kick that blends beautifully with the other spices.
  • 1/4 tsp ground nutmeg Offers a subtle sweetness and fragrant undertone.
  • 1/2 cup shredded unsweetened coconut Adds texture and a hint of tropical flavor.
  • 2 tbsp ground flaxseed Acts as a nutritious egg substitute and helps bind the ingredients.
Wet Ingredients
  • 1 cup light brown sugar Provides moistness and a rich sweetness to the muffins.
  • 1 cup unsweetened applesauce Keeps the muffins moist while adding natural sweetness.
  • 1/3 cup melted coconut oil Serves as a healthy fat that enhances moisture and flavor.
  • 1 tsp vanilla extract Amplifies sweetness and adds a comforting aroma.
  • 1/2 cup unsweetened plant milk Keeps the muffins moist and dairy-free.
Fruits and Nuts
  • 1 cup grated carrots Introduces natural sweetness and moisture.
  • 1 cup apple, grated Adds sweetness and a fresh texture.
  • 1 cup crushed pineapple Keeps the muffins moist and adds a burst of tropical flavor.
  • 1/2 cup raisins Introduces chewiness and sweetness.
  • 1/2 cup chopped walnuts or pecans Adds a crunchy texture and rich flavor.
Toppings
  • 1/4 cup pumpkin seeds For topping, providing an extra crunch and nutritious boost.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it lightly with oil.
  2. In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, shredded coconut, and ground flaxseed until well combined.
  3. In a separate medium bowl, whisk together light brown sugar, unsweetened applesauce, melted coconut oil, vanilla extract, and unsweetened plant milk until the mixture is smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined; be careful not to overmix as the batter will be thick.
  5. Gently fold in grated carrots, grated apple, crushed pineapple, raisins, and chopped walnuts or pecans until everything is evenly distributed without overmixing.
  6. Divide the batter evenly among the muffin cups, filling them to the tops.
  7. If using, sprinkle pumpkin seeds on top of the muffin batter.
Baking
  1. Place the muffin tin in the oven and bake for 25–28 minutes or until a toothpick inserted in the center 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

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months.