Weekend Bloopers: Vegan Morning Glory Muffins

This isn’t the type of recipe I’d normally post.

vegan morning glory muffin

By most accounts, these muffins are a total flop.

They don’t rise like a normal muffin, they are denser than a normal muffin, and they look more like a hockey puck rather than anything you’d want to serve for breakfast.

The thing is, despite their unusual appearance, we can’t seem to get enough of them in our house. They are unbelievably moist, and taste like carrot cake, while remaining grain-free, properly combined, and naturally sweetened. And they’re vegan, to boot!

While I don’t necessarily recommend making these for company (or anyone you’d want to impress, for that matter), they are a fun treat for those moments when you don’t care what your breakfast or afternoon snack looks like.

Vegan Morning Glory Muffins (Grain-free, Vegan)
makes 6 muffins

Inspired by this recipe

Ingredients:

1/4 cup coconut flour
3 flax or chia eggs (<– instructions here)
2 Tablespoons coconut oil, melted
1/4 cup maple syrup
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 teaspoon apple cider vinegar
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup shredded carrots
1/4 cup raisins

 Directions:

Preheat your oven to 350F and line a standard cupcake tin with 6 paper cups.

If you haven’t already prepared your flax or chia eggs, make them first! (Click here for detailed instructions.) For best results, allow them to chill for 15 minutes before using. Once the eggs are prepared, combine all of the ingredients, except for the shredded carrots and raisins, and mix well until a sticky dough is formed.

Fold in the shredded carrots and raisins, then divide the dough evenly among the six muffin cups.

mixing morning glory muffin batter and putting it in muffin tin

Like I mentioned earlier, these muffins will not rise, so don’t worry about filling the cups to the top.

Bake for 22-25 minutes, until the muffins are firm to the touch. Unfortunately, the finished muffins won’t look much different coming out of the oven than they did when they went in.

cooked morning glory muffins in a muffin tin

This is why I don’t recommend serving them to company.

morning glory muffin split in half

Allow to cool, then serve to the people who will love you no matter what your baked goods look like.

I recommend storing these muffins in the fridge, and serving them chilled, for best texture!

Note: For those of you who are not concerned with baking vegan muffins, I believe using 3 whole eggs would produce a more traditional-looking result! I will be trying that next time. Regardless, these muffins will taste amazing!

5 from 6 votes
Print
Vegan Morning Glory Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
By most accounts, these muffins are a total flop. They don't rise like a normal muffin, they are denser than a normal muffin, and they look more like a hockey puck rather than anything you'd want to serve for breakfast. Despite their unusual appearance, we can't seem to get enough of them in our house. They are unbelievably moist, and taste like carrot cake, while remaining grain-free, properly combined, and naturally sweetened. And they're vegan, to boot!
Course: Breakfast
Servings: 6
Calories: 161 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat your oven to 350F and line a standard cupcake tin with 6 paper cups.
  2. If you haven't already prepared your flax or chia eggs, make them first! (detailed instructions at detoxinista.com) For best results, allow them to chill for 15 minutes before using.
  3. Once the eggs are prepared, combine all of the ingredients, except for the shredded carrots and raisins, and mix well until a sticky dough is formed.
  4. Fold in the shredded carrots and raisins, then divide the dough evenly among the six muffin cups. These muffins will not rise, so don't worry about filling the cups to the top.
  5. Bake for 22-25 minutes, until the muffins are firm to the touch. Unfortunately, the finished muffins won't look much different coming out of the oven than they did when they went in. (This is why I don't recommend serving them to company.)
  6. Allow to cool, then serve to the people who will love you no matter what your baked goods look like. I recommend storing these muffins in the fridge, and serving them chilled, for best texture!
Recipe Notes

For those of you who are not concerned with baking vegan muffins, I believe using 3 whole eggs would produce a more traditional-looking result! I will be trying that next time. Regardless, these muffins will taste amazing!

Enjoy!

Reader Feedback: Do you care what your baked goods look like, as long as they taste good? Any kitchen bloopers you’d like to share?

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Comments

Ginette

Has anyone doubled the recipe and baked in a loaf pan? I’m trying to figure out the cooking time

Ginette

Love the flavour! They didn’t quite turn out as I doubled the recipe, but I forgot to double the flax eggs. Oh well. Lesson learned. My husband still enjoyed the.

Ashelle

Tried these last night and LOVED them. Yummy! Yummy! Yummy!

mia

Hey, just wanted to stop by and say how delicious these were! Made carrot juice earlier and needed to make something with the leftover pulp. These were perfect for that! I stored them in the fridge & they are so yummy…they taste like carrot cake. I don’t care that they are flat. 🙂

Heather

I know you posted this a long time ago, but I just wanted you to know that because of this recipe, my son (who has a super rare digestive disorder and a bunch of dietary restrictions) can have a birthday “cake.”

Thank you so, so much.

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