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This isn’t the type of recipe I’d normally post.
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.
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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.
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.
This is why I don’t recommend serving them to company.
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!
Vegan Morning Glory Muffins
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
Instructions
- 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! (detailed instructions at detoxinista.com) 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. 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. (This is why I don't recommend serving them to company.)
- 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!
Notes
Nutrition
Per Serving: Calories: 161, Fat: 7g, Carbohydrates: 21g, Fiber: 5g, Protein: 2g
Enjoy!
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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?
H!!!! Is there a substitute for Coconut flour?
Coconut flour is really unique– it absorbs SO MUCH liquid, I’m not sure any other flour would work. However, you can make your own coconut flour by simply shredding dried unsweetened coconut in a coffee grinder!
Could coconut flour be made in a vitamix or a food processor if a grinder isn’t available??
I’ve never tried doing that! If you blend it too long, you’ll wind up with coconut butter, but I think it’s worth a shot!
Hey, if I’m the only one eating them… I DON’T CARE! I’m SO making these! 🙂 YUM! I love carrot cake and my Mom makes the BEST morning glory muffins, but they aren’t ALL that healthy! I am so excited to make these!!!!!!!!!!! Thanks hun! xo
I was needing to make something easy to grab for breakfast this week and these sound perfect! I will definitely be making these this afternoon 🙂
that looks good
I ADORE carrot cake so these look awesome to me!!!
I actually had a kitchen blooper today…in my mind this sounded really good. I made my usual monster salad, then put a couple handfuls of almonds on there, a squeeze of lemon and a big spoon of honey. The reality was too sweet and not that great, the honey just killed it. I finished it because I have waste guilt and didn’t want to toss it, but wasn’t satisfied and ended up pigging out on more almonds and a chocolate bar 🙂
I think these look really good actually, and since I finally bought cashews to try some cashew cream, I think I’ll dollop some sweetened cream on top – a little carrot cake muffin.
As Julia Child said, “no matter what happens in the kitchen, never apologize”. It’s all good.
Ha. Funny. I don’t really mind that they look ilke hockey pucks. They sound yummy! But I do sometimes have bloopers of course, we all do. In fact, when I made your peanut butter banana muffins, I put them in only 10 muffin cups instead of 12, thinking they’d just be bigger, but they ran all over the place. Kind of looked like elephant trunks. I didn’t care. I ate all the trunks!
Just tried these and they are awesome! Based on your suggestion I subbed 1 real egg for 1 of the flax eggs… thought 3 eggs in 6 muffins was a bit much for my tastes. They looked good and tasted great – thanks for sharing!
These sound so great! Some of my baking and cooking endeavors don’t always look the most appetizing but what is most important to me is how they taste! I think these sound amazing and can’t wait to try them out!
I’ll admit, some of my baking experiments have left me with some pretty unappealing looking baked goods which can be a bit of a turn off initially. However, as long as they taste good, I’m not fussed about it… especially since it means people won’t be asking me to share! Plus there’s something almost nostalgic and heart-warming about a cookie or muffin that’s ugly on the outside but delicious on the inside 🙂
I haven’t tested it out yet but I was thinking since the muffins don’t really rise, why not just fill the batter to the top of the muffin cup so they look more “real”
Because the batter is so moist, filling these muffins to the top may result in a longer baking time and mushy middles. Please let us know if you have any success, though!