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Vegan Morning Glory Muffins

Course Appetizer, Breakfast, Snack
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 muffins
Author rebellekitchen


  • 1 ½ TBSP flax seed
  • 4 TBSP water
  • 1 mashed very ripe banana (I might use ½ banana next time)
  • 1/4 cup maple syrup or agave nectar
  • 1/4 cup olive oil
  • 1/2 cup grated apple or unsweetened applesauce
  • 1 cup packed grated carrot
  • 1/4 cup unsweetened coconut shreds
  • 1/4 cup raisins
  • 1/4 cup hemp seeds
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain almond milk unsweetened
  • 1/4 cup rolled oats
  • 1 ½ cups unbleached all-purpose flour
  • 1 1/2 tsp baking soda


  • 1/4 cup raw pecans chopped
  • 1/4 cup cashews chopped
  • 1 tsp brown sugar


  • Preheat oven to 375 degrees F (190 C) and lightly grease a muffin tin (no liners necessary).
  • Prepare "flax eggs" in a small mixing bowl by combining the flax seed and water and mixing well. Leave to gel up.
  • In a large mixing bowl, add mashed banana, maple syrup, olive oil and whisk to combine.
  • Next add the grated apple, grated carrot, coconut shreds, raisins, hemp seeds, brown sugar, salt, cinnamon, and mix to combine.
  • Add the "flax eggs" to the above mixture and add the almond milk, oats, flour, baking soda and mix well until combined.
  • Divide evenly among the greased 12 muffin tins, filling them just before the top, and sprinkle the nut topping (optional) on if you wish.
  • Bake for 25-30 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
  • Remove from oven and let set in the pan for 15 minutes before cooling on a rack.
  • Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.


*Adapted from Minimalist Baker