Vegan Whole Wheat Morning Glory Muffins
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen

Vegan Whole Wheat Morning Glory Muffins

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 11%
CARBS 42G56% OF CAL
5G FIBER15G OTHER22G TOTAL SUGAR
FAT 13G40% OF CAL
7G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist, tender muffins packed with carrots, pineapple, apple, coconut, and warming spices like cinnamon and ginger. A wholesome breakfast treat that works as a snack too.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 ¼ cups whole wheat flour (270g)
  • 1 teaspoon baking powder (5g)
  • ½ teaspoon baking soda (5g)
  • ½ teaspoon salt (3g)
  • 2 teaspoons ground cinnamon (6g)
  • ½ teaspoon ground ginger (1.5g)
  • ½ teaspoon ground nutmeg (1.5g)
  • ¾ cup light brown sugar (150g)
  • 2 tablespoons ground flaxseed (14g)
  • ½ cup shredded unsweetened coconut (40g)
  • ⅓ cup unsweetened applesauce (80g)
  • ⅓ cup melted coconut oil (or neutral oil – 80mL)
  • 1 teaspoon vanilla extract (5mL)
  • ¾ cup unsweetened plant milk (180mL)
  • 1 ½ cups grated carrots (about 2 medium carrots – 150g)
  • 1 apple (peeled and grated – about 100g)
  • ¾ cup crushed pineapple (well drained – 170g)
  • ½ cup raisins (or chopped dates or cranberries – 80g)
  • ½ cup chopped walnuts or pecans (60g)
  • 2 tablespoons pumpkin seeds (for topping – 20g)
PREP
20M
SODIUM
230MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.