Vegan Morning Glory Muffins

A great way to start a day is to have a healthy breakfast. These vegan morning glory muffins have layers of flavor, are packed with nutrients and fibers.

If you like a carrot cake you'll definitely love these muffins. The sweetness from maple syrup and mild bitterness from walnuts complement each other. Coconut pairs well with the exciting spices. Fresh lemon zest brings a burst of tart citrus to these irresistible muffins. Not only carrots and apple are nutritious but also provide moisture.

Also this recipe can be adjusted easily. You don't like walnuts? Use almonds instead. Don't have sunflower seeds? What about pumpkin seeds? Not keen on spiced muffins? Reduce spices or omit completely.

Does that sounds exciting? Let's get started!


This recipe creates 12 muffins.

============ Egg Replacer (2 egg worth substitute) ============

  • 2 tablespoons Flaxseed Meal ( Ground Flaxseed )

  • 6 tablespoons Water

============ Muffins ================

  • Fruit, Nuts and Seeds

    • 1/2 cup(70g) raisins

    • 2 cups (200g) grated carrots ( 2-3 small to medium carrots )

    • 1 apple ( tart one preferred ) cored and julienne cut

    • 1 lemon

    • 1/2 cup shredded coconut

    • 1/2 cup walnuts

    • 1/3 cup sunflower seeds

  • Dry Ingredients

    • 2 cups Whole wheat flour

    • 2 teaspoons baking soda

    • 1/2 teaspoon salt

    • 2 teaspoons cinnamon

    • 1 teaspoon ginger

    • 1/4 teaspoon nutmeg

  • Wet Ingredients

    • 3/4 cup Maple syrup

    • 1/2 cup coconut oil ( warm to liquid )

    • 1/2 ripe banana ( mashed )

    • 1/2 cup orange juice


  • 12 muffin liners

  • spray oil


  1. Preheat the oven to 375F

  2. Soak raisins in hot water and set them aside.

  3. Add water to flaxseed meal to create egg replacer. Set it aside.

  4. Peel and grate carrots - which should produce 2 cups of grated carrots

  5. Core and julienne cut an apple. Squeeze a whole lemon juice over it. Lemon juice prevents oxidation and makes apples tart which is perfect for this recipe.

  6. Save a tablespoon of lemon zest. Either by using a citrus zester or chop the peel very finely.

  7. If using fresh orange juice, cut and squeeze 1/2 cup orange juice.

  8. In a small bowl, mix wet ingredients. Please note that if coconut oil is solid, warm up to liquid before mixing.

  9. In a large bowl, whisk all the dry ingredients. Then add wet ingredients mixture.

  10. Drain and squeeze water out from soaked raisins.

  11. Combine all the fruit, nuts and seeds to the mixture.

  12. Add raisins and lemon zest.

  13. Line a 12 muffin pan and spray oil lightly.

  14. Divide the batter among the wells of the prepared pan

  15. Bake for 25-28 minutes until nicely domed and a cake tester inserted in a center of muffins comes out clean or little crumb attached.

  16. Cool them in the pan for 5 minutes. Take them out and finish cooling off on a rack.


  • If coconut oil is solid, be sure to warm to liquid. Otherwise it will take forever for it to become homogeneous.