vegan morning glory muffins

1 Month Vegan Challenge
  • Author: Verna
  •  Prep Time: 15 Minutes
  •  Cook Time: 20 Minutes
  •  Total Time: 35 minutes
  •  Yield: 12 Muffins 1x
  • Diet: Vegan

DESCRIPTION

Vegan morning glory muffins! Easy to make super most, packed full of healthy veggies and fruit! Delicious muffin recipe perfect for breakfast, snack or dessert! 


INGREDIENTS

SCALE1X2X3X

  • 2 cups all purpose flour*
  • 3/4 cup brown sugar, packed
  • 1 and 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoon baking powder
  • 3 teaspoons cinnamon 
  • 3/4 teaspoon salt 
  • 2 cups grated carrots
  • 1 cup grated zucchini* 
  • 1/2 cup shredded coconut
  • 1/2 cup mixed seeds, sunflower and pumpkin*
  • zest of one large orange
  • 1 cup unsweetened apple sauce 
  • 1/2 up oil, I use grapeseed*
  • 3 teaspoons vanilla

OPTIONAL ADD INS (PICK ONE):

  • 1/3 to 1/2 cup dried cranberries, cherries or raisins

There a a few substitution options for this recipe any ingredient with* see notes

1 Month Vegan Challenge

INSTRUCTIONS

  1. Preheat oven to 425° grease a 12 cup muffin tin with cooking oil spray or line with cupcake liners and lightly spray them with oil
  2. In a large mixing bowl add and mix together flour, sugar, baking soda, baking powder, cinnamon and salt
  3. Add grated carrots, zucchini, coconut, seeds and orange zest. Mix to combine
  4. Make a well in the centre and pour into oil, applesauce and vanilla. Mix until combined but do not overmix
  5. Evenly divide batter between muffin cups. Bake for 5 minutes. reduce heat to 350°. Continue to bake for 20-22 minutes or until toothpick inserted in centre comes out clean. Remove to cooling rack.
  6. Enjoy! Serve slightly warm or room temperature (I like a little vegan butter on mine😉) For step by step photos, tips and FAQ see above post

NOTES

  • flour: can sub half for whole wheat flour but they will be denser. Have not tested with oat flour, almond flour, coconut flour or gluten free flour
  • zucchini: can sub for one peeled, cored and grated apple
  • seeds: add chopped walnut or pecans instead
  • oil: can substitute with melted coconut oil or olive oil
  • to store and freeze: keep covered on counter or fridge for a couple of days (I suggest adding a piece of paper towel as they’re very moist) and they’re totally freezer friendly!

Serves 12Serving Size: 1 muffinCalories Per Serving: 275

Total Fat 13.5g0%Cholesterol 0mg14%Sodium 331.5mg13%Total Carbohydrate 36gSugars 16.5g7%

1 Month Vegan Challenge

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