Vegan Morning Glory Muffins
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!
Servings: 12 muffins
Calories: 294kcal
Ingredients
- 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
Instructions
- Preheat the oven to 425°F and lightly oil or line a 12-cup muffin tin with papers.
- Stir the applesauce, oil, orange juice, and vanilla together in a small bowl or container.
- In a large mixing bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger and salt.
- Pour the applesauce mixture into the bowl with the flour mixture. Stir just until everything is combined.
- Fold in the shredded carrots, apple, raisins, walnuts and coconut.
- Divide the mixture among the cups of the muffin tin.
- 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.
- 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.
Nutrition
Serving: 1muffin | Calories: 294kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 310mg | Potassium: 230mg | Fiber: 4g | Sugar: 19g | Vitamin A: 3587IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg