Morning Glory Muffins

These whole-grain, oil-free, vegan muffins are absolutely delicious and will make your house smell like ginger all day! 

Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins


  • 1/2 cup raisins (or chopped dates)
  • 1 cup whole wheat flour, or finely ground oat flour
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 tsp ground ginger
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup grated carrots (about two medium carrots)
  • 1/2 cup drained crushed pineapple, or grated apple
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup chopped walnuts (or sunflower seeds for nut-free)
  • 3 tbsp aquafaba (liquid from can of garbanzo beans)
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened applesauce


  1. Grate carrots, drain pineapple or grate apple, chop walnuts, and put raisins in hot water to soak. 

  2. In a mixing bowl, stir together flour, coconut sugar, ginger, baking soda, and salt. Stir in carrots, pineapple or apple, coconut,  and walnuts. 

  3. In another small bowl or measuring cup, stir together applesauce, vanilla and aquafaba. Fold into the dry ingredients. Drain the raisins, and stir them in, too. 

  4. Spoon into a greased muffin tin. Bake at 350 for 25-28 minutes. Let cool completely before eating, as this improves the flavor. Delicious eaten out of the fridge, too. 

Recipe Notes

Use oat flour to make them gluten-free. 

Recipe adapted from King Arthur Flour.