Vegan Morning Glory Muffins

Vegan Morning Glory Muffins made with shredded carrots, dried fruit, nuts, and Organic SunButter. Perfect for a quick breakfast or snack!

After daylight savings time told us to “fall back” (thanks, daylight savings!) I’ve been trying to use that extra hour to get an hour ahead…on life.

It feels like a cheat, doesn’t it? 

Without missing a wink of sleep, I’m suddenly back to being a 6 AM-riser, something I haven’t been able to accomplish before we brought Flora home. 

The past few months, I fell into an easy routine as a new dog mom of sleeping as long as Flora would let me, only getting up to her insistent barks at my side of the bed. 

But this week, I’m back, baby. 

I’m back to my early morning Pilates + strength workouts before breakfast.

Back to eating a protein-packed breakfast after said workout ends. 

I’m also back to starting my entrepreneurial workday at a time I wouldn’t be embarrassed to share with you. 

It’s funny how a singular hour can make that much of a difference in the day, isn’t it?

This hour gave me confidence, focus, and self back. 

So, now the hard part…I need to hold onto that hour for dear life and not slip back into old patterns. 

M and I just started rewatching the series “House”, and I know it would be all too easy to binge a few episodes and lose traction. 

OR stay up all night reading this month’s bookclub book, a historical mystery that I cannot put down! 

I also feel great because I’ve been enjoying these Vegan Morning Glory Muffins as a nutritious midmorning snack. 

These Vegan Morning Glory Muffins are made with shredded carrots, dried fruit, nuts, and Organic SunButter.

They’re perfect for a quick breakfast or snack and would be lovely to bake for family for the upcoming holidays! 

What You Need to Make Vegan Morning Glory Muffins

These morning glory muffins are easy to make with all of the leftover breakfast items in the pantry and fridge. 

Here’s what you need:

• mashed banana
• unsweetened almond milk
• Organic SunButter
• coconut sugar
• cinnamon
• gluten-free oat flour
• gluten-free old fashioned rolled oats
• superfine almond flour
• baking powder
• shredded carrots
• walnuts
• raisins

That’s it!

How to Make Vegan Morning Glory Muffins

Preheat the oven to 350°F and line a muffin tray or grease well with coconut oil. 

Mix together the banana, almond milk, SunButter, and coconut sugar until they’re well combined and creamy. 

Mix in the cinnamon, oat flour, oats, almond flour, and baking powder until fully combined.

Fold in the shredded carrots, walnuts, and raisins and mix until the batter is well combined.

Fill about 8-9 muffin holes with batter and bake in oven for 25-30 minutes.

The muffins are done when they’re mostly firm to the touch and are slightly brown around the edges. 

Allow the muffins to cool slightly before enjoying. 

Brand Notes

The addition of Organic SunButter makes these muffins super moist without the need for any added oils. 

Yes, this recipe is no-oil-added!

It also adds healthy fats, protein, and a bit of nutty flavor to these muffins. 

I like to use the Organic jar because it’s just one ingredient: roasted sunflower seeds. 

And it pairs wonderfully with the multitude of flavors in these muffins…carrots, raisins, and banana.

Yum!

Swaps and Substitutions

It’s easy to swap the nuts and dried fruit out to make different variations of this recipe.

I used chopped walnuts and raisins, but any nut or dried fruit will work in their place. 

Try adding chopped pecans or dried cranberries to mix up the flavor profile. 

I haven’t tried testing this recipe with different flours, so I recommend keeping the flours as is for the best muffins. 

Notes on Meal Prep

These muffins store well in the refrigerator for up to one week. 

Serve them chilled from the fridge or reheat them in the microwave. 

They can also be frozen for several muffins in an airtight bag in the freezer.

Reheat frozen muffins for ~30 seconds or until they’re warm throughout. 

How to Serve Morning Glory Muffins

Enjoy these Morning Glory Muffins as a delicious fall breakfast, snack, or dessert. 

They’re easy to mix up in one bowl and satisfy all of your cravings for warm autumn baked goods. 

Because they’re vegan and gluten-free, anyone can enjoy them! 

I love enjoying them as a mid-morning or afternoon snack to bridge the gap between plant-based meals. 

Try serving them with a drizzle of Organic SunButter on top for the ultimate treat. 

Enjoy! 

More Vegan Muffins

• Apple Acorn Squash Muffins

• Banana Chia Chocolate Chip Muffins

• Double Chocolate Double Green Zucchini Muffins

• Pumpkin SunButter Chocolate Chip Muffins

• Pumpkin Cacao Cranberry Muffins

• Carrot Cake Almond Flour Muffins

• Zucchini SunButter Chocolate Chip Muffins

• Purple Sweet Potato Muffins

• Vegan & Gluten-Free Blueberry Muffins

• Peanut Butter Banana Bread Swirl Muffins 

• Oil-Free Dark Chocolate Beet Muffins

• Strawberry Hemp Heart Muffins

• Lemon Cashew Chia Seed Muffins

• Vegan Gluten Free Chocolate Chip Muffins

I Want to Hear From You

If you make this Vegan Morning Glory Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!