I’ve been intrigued but the idea of a healthy morning muffin for a while, ever since some mamas in my moms’ group mentioned it as a great thing to give picky toddlers. There are a lot of recipes for Morning Glory Muffins online, but they usually include refined sugar and of course eggs and butter. So I challenged myself to come up with a vegan and sugar-free version.
These are awesome, if I do say so myself. They are vegan and sugar-free. There is a certain fluffy moistness to them that’s amazing, and better than a heavy “real” muffin in my not-so-humble, vegan opinion
The key is the egg replacement of baking soda mixed with balsamic vinegar, which “rises” to give the whole thing some fluff. There is also about 1/3 of a carrot in each muffin, good if you’re worried about getting veggies in the little ones!
I’ve tried a gluten-free version but haven’t had much success with it (granted, I do not know what I am doing when it comes to gf baking. If you have some ideas let me know!) I also plan to experiment with different vegetables other than carrots, and adding in some sneaky super foods, like chia meal or teff flour. But I just couldn’t keep this recipe to myself any longer!
I feed these to Z in the morning and I know he’s getting in some nutrient-dense calories. (Of course, I think I love them even more than he does…)
Vegan Morning Glory Muffins
- 4 medium carrots
- 1/3 cup maple syrup
- 5 dates
- 1/3 cup coconut oil
- 1 cup non-dairy milk of any kind
- 2 tbs vanilla extract
- 1 tbsp baking soda
- 3 tbsp balsamic vinegar
- 2 cups whole wheat pastry flour
- 1/4 tsp salt
- 2 tsp cinnamon
Mix the carrots, maple syrup, dates, coconut oil, non-dairy milk, and vanilla in a high-speed blender and then pour that into a large bowl, scraping out the insides to get it all out.
Pour the baking soda and balsamic vinegar into a small bowl and let it foam, scraping the bottom with a spoon to get all of the baking soda mixed in if needed. Then pour it into the large bowl with the batter and stir in.
Thoroughly mix the flour, salt, and cinnamon in a separate bowl and then slowly add the dry mix into the main batter bowl and stir well.
Scoop the batter into a muffin pan to make 12 muffins.
Bake at 350 F for 25 minutes.