Delicious & Healthy Vegan Morning Glory Muffins: Your Sugar-Free Grab-and-Go Breakfast
Start your day with a burst of flavor and nutrition! These Healthy Vegan Morning Glory Muffins are an absolute game-changer for anyone seeking a wholesome, satisfying, and utterly delicious breakfast or snack. Packed with a vibrant medley of fruits and vegetables, these sugar-free applesauce muffins are not only incredibly easy to make but also perfect for meal prepping, ensuring you always have a convenient, grab-and-go option.
Imagine biting into a light, fluffy muffin that’s bursting with sweet carrots, crisp apples, tender zucchini, tangy pineapple, chewy cranberries, and crunchy walnuts. That’s exactly what awaits you with every bite of these amazing plant-based treats. They’re a fantastic way to sneak more veggies into your diet without even realizing it, making healthy eating a truly joyful experience.
These Healthy Morning Glory Muffins are truly the ideal way to kickstart your morning. Every muffin is a delightful fusion of wholesome, natural ingredients, baked to perfection to create a treat that is light, fluffy, incredibly tasty, and deeply satisfying. They offer a nutritional powerhouse in a convenient package, making them an excellent choice for a quick breakfast, a midday energy boost, or even a guilt-free dessert.
Experience the simple, sweet, old-fashioned goodness that shines through in every batch of these nutritious muffins. We’ve incorporated a few clever tricks to ensure these vegan muffins are exceptionally moist and tender, boasting an amazing texture that will surprise and delight you. You won’t believe they’re dairy-free, egg-free, and oil-free!
Yes, these are genuinely healthy muffins – but they are so scrumptiously good that everyone, regardless of their dietary preferences, will absolutely adore them. The best part? The recipe is wonderfully straightforward and easy to follow, so you’ll find yourself baking these plant-based wonders again and again to keep your kitchen stocked with wholesome goodness.
The original concept of Morning Glory Muffins dates back to Chef Pam McKinstry, who first crafted them for her restaurant on Nantucket Island. While paying homage to her brilliant creation, which traditionally features carrots, pineapple, apples, and walnuts, we’ve taken the liberty to adapt the recipe. Our version thoughtfully omits added oils and refined sugars, resulting in a healthier yet equally delicious interpretation that retains all the beloved flavors and textures of the classic. This reimagined recipe proves that you don’t need excessive fat or sugar to achieve an irresistible baked good; nature’s bounty provides all the sweetness and moisture needed.
Wholesome Ingredients & Smart Substitutions for Vegan Morning Glory Muffins
Don’t let the seemingly long list of ingredients intimidate you! Most of these are likely common pantry staples you already have on hand. Plus, we’ve included plenty of flexible substitutions to ensure you can whip up these healthy vegan muffins no matter what’s in your kitchen.
- CARROTS: These root vegetables add natural sweetness, moisture, and a beautiful orange hue, not to mention a boost of Vitamin A. If you don’t have carrots, shredded parsnips or even beets (be aware of color change!) can make good substitutes, offering earthy flavors.
- ZUCCHINI: A fantastic secret weapon for moisture in baking, zucchini blends seamlessly into the batter. It’s largely flavorless but provides incredible tenderness. If using larger yellow summer squash, remember to scoop out any large seeds before shredding for the best texture.
- APPLE: Any variety of apple will work wonders here, contributing natural sweetness, slight tartness, and additional moisture. Green apples like Granny Smith offer a pleasant zing, while sweeter varieties will enhance the overall sweetness. Firm pears that hold their shape when grated can also be used as a delicious alternative.
- WHOLE GRAIN FLOUR: We prioritize whole grains for their fiber and nutrients. I personally love a combination of sprouted spelt and whole wheat flour for a rich, nutty flavor and excellent texture. Sprouted flours are often easier to digest. This recipe has also been successfully tested with a Gluten-free 1-to-1 baking flour blend, yielding terrific results with good rise and structure, making these muffins accessible to those with gluten sensitivities. Feel free to use all whole wheat or all spelt if preferred, though I find the blend offers the best balance.
- GROUND FLAX SEEDS: Essential for these vegan muffins, ground flax seeds act as a binder, replacing eggs by forming a gel when mixed with liquid. They also impart a subtle nutty flavor and add healthy omega-3 fatty acids and fiber. In many vegan baking recipes, you often create “flax eggs” by mixing with water and letting it sit, but for these muffins, the abundant liquid from the shredded zucchini and apples, plus the applesauce, allows the flax to gel effectively right in the batter. Ground chia seeds are an excellent substitute for similar binding and nutritional benefits.
- BAKING POWDER, BAKING SODA: This dynamic duo is crucial for achieving that delightful, airy rise and fluffy texture in these egg-free muffins. They react with the acidic ingredients (like applesauce and fruit) to create air pockets, ensuring a light crumb.
- CINNAMON: A warming spice that brings out the best in the fruits and vegetables. If you crave a more complex spice profile, consider adding a pinch of allspice, cloves, or nutmeg to elevate the flavors even further.
- APPLESAUCE: Our primary natural sweetener and a key ingredient for moisture, eliminating the need for added oil or refined sugar. Opt for unsweetened applesauce. If you need a substitute, very ripe mashed bananas, pears, peaches, or mangoes can work beautifully. Just blend them until they reach a consistency similar to smooth applesauce.
- MAPLE SYRUP: While applesauce provides the bulk of the sweetness, a touch of maple syrup enhances it without refined sugar. I’ve also successfully tested this recipe with date syrup, which resulted in a slightly sweeter muffin with perfect texture. Adjust to your sweetness preference.
- VANILLA EXTRACT: A classic flavor enhancer that adds depth and warmth. While recommended, you can omit it if you don’t have it on hand without drastically altering the outcome.
- FRESH GINGER: Adds a wonderful, zesty kick that complements the other flavors beautifully. If fresh ginger isn’t available, substitute with ½ teaspoon of ground ginger.
- UNSWEETENED DRIED CRANBERRIES: These gems provide bursts of tangy sweetness and a delightful chewy texture. Always look for unsweetened and unsulfured dried fruit to avoid unnecessary sugars and additives. Raisins, dried cherries, chopped apricots, or figs are all fantastic substitutes. They contribute to both flavor and texture.
- CHOPPED WALNUTS: Essential for that satisfying crunch and a dose of healthy fats. You can substitute any nuts like pecans, almonds, pistachios, or opt for seeds such as pumpkin seeds (pepitas), sunflower seeds, or hemp seeds for an equally appealing texture and nutritional boost.
- FROZEN PINEAPPLE: Adding a tropical tang and natural sweetness, frozen pineapple pieces are a delicious addition. Dicing them while frozen makes for easy preparation. Chopped frozen mango, peaches, or small diced fresh pears are great alternatives if pineapple isn’t available. The fruit contributes moisture and flavor without needing extra sugar.
Crafting the Perfect Batch: How to Make The BEST Morning Glory Muffins
Making these wholesome Morning Glory Muffins is a straightforward process, designed for ease and enjoyment. Follow these simple steps for bakery-quality results right in your own kitchen.
First things first: prepare your vegetables and fruit. Shred the carrots, zucchini, and apple. This can be done efficiently with a box grater for a little arm workout or quickly with a food processor using the shredding disc. There’s no need for peeling the zucchini or carrots, and don’t bother washing the processor bowl between veggies – it’s an easy muffin recipe, so let’s keep the extra work to a minimum! You’ll want approximately 3 cups of shredded ingredients in total. This combination adds incredible moisture and nutritional value without making the muffins taste overly “vegetable-y.”
- In a large bowl, whisk together all your dry ingredients: the whole grain flour, ground flax seeds, cinnamon, baking soda, baking powder, and a pinch of salt. Ensure they are well combined to distribute the leavening agents evenly.
- In a separate medium-sized bowl, mix the wet ingredients: the shredded carrots, zucchini, and apple, along with the applesauce, maple syrup, vanilla extract, and grated fresh ginger. Stir well to integrate all these flavorful components.
- Now, combine the two. Pour the wet mixture into the dry ingredients. Mix gently until *just combined*. Overmixing is the enemy of tender muffins, so stop as soon as no dry streaks of flour remain. A few lumps are perfectly fine!
- Finally, with a light hand, gently fold in the unsweetened dried cranberries, chopped walnuts, and diced frozen pineapple. This ensures they are evenly distributed throughout the batter without crushing the delicate fruit.
Once your batter is ready, it’s time to fill the muffin tins. A cookie scoop or a large spoon works perfectly for evenly dividing the batter between your 12 lined muffin cups. This helps ensure consistent muffin size and baking time.
Don’t be shy with the batter! Fill each muffin cup a bit fuller than three-quarters. You might be tempted to underfill, but trust the process. These muffins are designed to rise beautifully without spilling over, creating perfectly domed tops and a satisfyingly full appearance. The batter will be generous, but it’s just right for a dozen robust muffins.
Now for a professional baking trick: start your muffins in a preheated 425°F (220°C) oven. This initial burst of high heat encourages a rapid rise, creating a beautiful domed top and a delightfully crisp crust. After just 10 minutes, without opening the oven door, reduce the heat to 350°F (175°C) and continue baking for another 15 minutes. This two-stage baking ensures the muffins cook through evenly and remain moist on the inside while achieving that coveted golden-brown exterior. The muffins are ready when they are golden on top and a toothpick inserted into the center comes out clean. Let them cool slightly in the tin before transferring them to a wire rack to cool completely.
Why These Healthy Morning Glory Muffins Will Become Your New Favorite
These aren’t just any muffins; they’re a revelation in healthy baking. Here’s why you’ll fall head over heels for these vegan morning glory delights:
- Super Tasty & Totally Satisfying: Despite being healthy, these muffins do not compromise on flavor. They are incredibly delicious and satisfying, fulfilling that craving for a comforting baked good. The natural sweetness from the fruits and vegetables, combined with aromatic spices, creates a flavor profile that is both familiar and exciting.
- Meal Prep & Freezer Friendly: Their ability to be made ahead of time and frozen makes them a lifesaever for busy schedules. Bake a large batch, and you’ll have wholesome breakfasts and snacks ready for weeks. Simply thaw and enjoy!
- EASY to Make with Whole, Real Food: You don’t need fancy equipment or advanced baking skills. This recipe uses simple, accessible, whole food ingredients and straightforward steps, making it perfect for beginners and seasoned bakers alike.
- Perfectly Sweet, But Won’t Spike Your Blood Sugar: Naturally sweetened with applesauce and fruit, these muffins avoid the sugar crash associated with many conventional baked goods. They offer a gentle, sustained energy release, making them an excellent choice for a balanced diet.
- No Sugar Added: That’s right! We rely on the inherent sweetness of applesauce and pineapple, along with a touch of maple syrup (or date syrup), to achieve a perfectly balanced flavor without any refined sugars. This makes them suitable for those mindful of their sugar intake.
- Hearty, Yet Light Texture: You get the best of both worlds! The whole grains provide a hearty base, while the shredded vegetables and fruits keep the texture wonderfully light and moist. The crunch from walnuts and the chewiness of cranberries add delightful textural contrast.
- Make Ahead for a Simple Grab and Go Breakfast: Ditch the drive-thru! These muffins are designed for convenience. Bake them on a Sunday, and you’ll have a wholesome, ready-to-eat breakfast or snack to power through your week.
- DEE-lish…Oh, and Healthy Too!: It’s rare to find a treat that checks both boxes so emphatically. These muffins are genuinely delightful and incredibly beneficial for your well-being. They prove that healthy food can be utterly indulgent.
- A Smart, Nutritious Choice: Loaded with fiber, vitamins, and minerals from the variety of fruits, vegetables, and whole grains, these muffins are a smart choice that supports overall health and provides sustained energy.
- Wholesome Goodness for Any Time of Day: While perfect for breakfast, don’t limit yourself! They make an excellent mid-afternoon snack, a satisfying post-workout refuel, or even a light, naturally sweet dessert.
- Veggies to Start the Day…in a YUMMY Way: Getting your daily dose of vegetables has never been so enjoyable! These muffins cleverly incorporate carrots and zucchini, making it a delicious and undetectable way to boost your vegetable intake right from the start of your day.
More Healthy Muffin Recipes to Love:
If you enjoy these Morning Glory Muffins, be sure to explore more delicious and healthy muffin recipes to keep your breakfast and snack routines exciting:
- Healthy Double Chocolate Zucchini Muffins
- Grain-Free Pumpkin Muffins
- Vegan Oatmeal Muffins
- Grain-Free Blueberry Muffins
- Gluten-Free Vegan Apple Muffins
- Dairy-Free Banana Chocolate Chip Muffins
- Gluten-Free Carrot Muffins
📖 Recipe
Morning Glory Muffins
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Equipment
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Cookie scoop set
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Cupcake liners
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Glass Mixing Bowls with Lids
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Microplane
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Food Processor
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Box Grater
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Muffin Pan
Ingredients
- 1 medium zucchini*
- 2 medium sized carrots*
- 1 green apple*
- 2 cups whole grain flour*
- ⅓ cup ground flax seeds
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon coarse sea salt
- ½ cup apple sauce
- ½ cup maple syrup*
- 1 teaspoon vanilla extract
- 1 teaspoon grated fresh ginger*
- ½ cup chopped walnuts*
- ½ cup unsweetened dried cranberries
- ½ cup small dice frozen pineapple*
Instructions
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Preheat your oven to 425°F (220°C). Prepare a 12-cup muffin tin by lining each cup with paper liners. This high initial heat is key for a good rise and a crisp top.
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Shred the zucchini, apple, and carrots. You can do this by hand using a box grater or quickly with a food processor fitted with a shredding disc. There’s no need to wash the processor bowl between shredding different vegetables. Aim for about 3 cups of total shredded produce.
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In a large mixing bowl, combine the dry ingredients: whole grain flour, ground flax seeds, cinnamon, baking soda, baking powder, and coarse sea salt. Whisk them together thoroughly to ensure even distribution.
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In a separate medium-sized bowl, mix together the shredded vegetables and apple, along with the applesauce, maple syrup, vanilla extract, and grated fresh ginger. Stir until well combined.
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Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are fine.
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Gently fold in the chopped walnuts, unsweetened dried cranberries, and diced frozen pineapple. This ensures they are evenly distributed throughout the batter.
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Using a medium-sized cookie scoop or a large spoon, evenly divide the batter among the 12 prepared muffin cups. The cups will be quite full, but the muffins will rise beautifully.
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Place the muffin tin into your preheated 425°F (220°C) oven and set a timer for 10 minutes. After 10 minutes, *without opening the oven door*, reduce the oven temperature to 350°F (175°C) and reset the timer for an additional 15 minutes. Starting at a higher heat allows the muffins to rise quickly and develop a desirable crusty top, while the lower temperature ensures they cook through without burning.
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The muffins are done when they are golden brown on top, and a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
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Store leftover muffins at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Video
Notes
FLOUR: For the best results, use a quality whole grain flour. In the photographed muffins, I used a blend of 1 cup sprouted spelt flour and 1 cup whole wheat flour. I also extensively tested this recipe using solely gluten-free 1-to-1 baking flour, as well as entirely whole wheat flour, and entirely spelt flour. While spelt flour imparts a lovely nutty flavor, I found that an all-spelt version didn’t rise quite as effectively as the other tested combinations. Therefore, I settled on the half-spelt, half-whole wheat blend for optimal rise and texture. The gluten-free flour and the all-whole wheat versions both rose well and had a texture very similar to the recommended blend, offering great flexibility for various dietary needs.
SWEETENER: This recipe was developed and tested with both pure maple syrup and date syrup. Both sweeteners provided a perfect texture to the muffins. I noted that the muffins made with date syrup tasted slightly sweeter than those made with maple syrup, offering a delicious option depending on your sweetness preference.
NUTS: Feel free to experiment with different types of chopped nuts such as pecans, pistachios, or almonds for varied flavor and crunch. If you need a nut-free option, sunflower seeds or pumpkin seeds (pepitas) are excellent substitutes, offering similar textural benefits.
CRANBERRIES: If unsweetened dried cranberries are hard to find, don’t worry! You can easily substitute them with other dried fruits like raisins, unsweetened dried cherries, or finely chopped dried apricots or figs. These alternatives will also add wonderful sweetness and a chewy element to your muffins.
PINEAPPLE: Cutting the pineapple into small, even pieces is significantly easier when it’s frozen. You can mix the diced pineapple into the batter either while it’s still frozen or after it has thawed slightly; both methods work well and will incorporate beautifully into the muffins.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.