These vegan morning glory muffins are packed with wholesome fillings like shredded carrots, apples, raisins, nuts and coconut. They're perfect for grab-and-go breakfasts or when you're craving a sweet snack!
- ½ cup unsweetened applesauce (not chunky)
- ½ cup vegetable oil
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- 2 cups white whole wheat flour
- ¾ cup organic brown sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups finely shredded carrots
- 1 apple, peeled and shredded
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup shredded coconut
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Preheat the oven to 425°F and lightly oil or line a 12-cup muffin tin with papers.
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Stir the applesauce, oil, orange juice, and vanilla together in a small bowl or container.
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In a large mixing bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger and salt.
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Pour the applesauce mixture into the bowl with the flour mixture. Stir just until everything is combined.
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Fold in the shredded carrots, apple, raisins, walnuts and coconut.
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Divide the mixture among the cups of the muffin tin.
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Place the muffin tin into the oven. Bake the muffins for 8 minutes, then lower the temperature to 350°F and bake them for 14 to 16 minutes longer, until lightly browned on top and a toothpick inserted into the center comes out clean.
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Remove the muffin tin from the oven and place it on a cooling rack. Allow the muffins to cool until at least they're just warm before removing them from the tins.