Vegan Morning Glory Muffins
Author:The best Vegan Morning Glory Muffins! They are cozy, wholesome, and bursting with feel-good, healthy ingredients like carrots, bananas, coconut, dates, oats, and seeds. This recipe is inspired by Whole Foods Supa Healthy Muffins which I love!
Ingredients
- ¾ cup (about 9) dates (115 grams without stones) I used Medjool but any dates are ok
- 2 medium bananas (250 grams without peel)
- 1 cup (130 grams) grated carrot
- ½ packed cup (100 grams) dark brown sugar
- ½ cup (120 ml) neutral liquid oil , such as light olive, refined avocado, vegetable, sunflower, canola). Oil-free? See notes.
- ¾ cup (180 ml) dairy-free milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon fine sea salt
- 2¼ cups (250 grams) spelt flour , or 2 cups (250g) all-purpose or 2 cups (230g) whole-wheat flour, or 2 cups (296g) GF 1 to 1 baking flour containing xanthan gum.
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ⅓ cup (33 grams) rolled/old fashioned oats
- ⅓ cup (47 grams) pumpkin seeds
- ⅓ cup (43 grams) sunflower seeds chopped
- ⅓ cup (27 grams) shredded coconut , unsweetened or sweetened
- ⅓ cup (60 grams) millet
- ⅓ cup (51 grams) cornmeal , fine or medium
- ¼ cup (28 grams) flax or chia seeds , ground or whole
INSTRUCTIONS
- Look at my process photos, or watch my recipe video above 👆 before you start so you know how things should look at every stage when making this recipe.
- Preheat oven to 425°F (220°C), and prep your muffin pan. Line with muffin liners or just grease it well if it's one you know releases well.
- Remove the stones from the dates. Put the dates in a small bowl. Pour over some hot water and let soak for 10 to 15 minutes. Drain then chop into small pieces.
- In a large mixing bowl mash the bananas really well.
- To the bananas add the chopped dates, grated carrot, brown sugar, oil, milk, vanilla, cinnamon, ginger, and salt. Stir together really well. The dates will clump a bit so break them up with your spatula as you mix.
- Add the flour, baking powder, baking soda, oats, pumpkin seeds, sunflower seeds, coconut, millet, cornmeal, and flax/chia to the bowl. Mix well to form a thick batter. Be sure to scrape right into the bottom of the bowl to get all of the dry flour. It likes to hide out down there.
- Using an ice cream scoop divide the batter evenly between the wells of your muffin pan. As I mention in the post, although these muffins rise and expand well, they come out in roughly the same shape as they go in so if your batter is nice and domed (hence using the ice cream scoop) the muffins will also be nicely domed when baked. I start with one scoop in the bottom of the well, then put another scoop directly on top. Don't flatten the batter down or worry about a gap around the sides.
- Bake at 425°F (220°C) for 5 mins (set a timer) then reduce the temperature to 350 °F (175°C) (don't open the oven) for 17 to 18 minutes or until well risen, golden, and a toothpick inserted comes out clean. The initial high temperature really helps the thick, mix-in loaded batter rise nicely so don't skip it.
NOTES
Cool completely then store morning glory muffins in an airtight container at room temperature for up to 3 days or the fridge for up to 7 days. They can also be frozen for up to 3 months.
To make oil-free - Replace the oil with the same amount of nut or seed butter and add 2 tablespoons of extra milk. I recommend blending the nut/seed butter up with the milk before you begin.
NUTRITION
Serving: 1muffin | Calories: 393kcal | Carbohydrates: 55g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Sodium: 208mg | Potassium: 485mg | Fiber: 8g | Sugar: 24g | Vitamin A: 1885IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 3mg
