These Eggless Morning Glory Muffins are packed with shredded carrots, apples, raisins, coconut, and walnuts. So satisfying, you won’t even miss the eggs!
Morning Glory Muffins have always been one of my favorite breakfasts, and lately, I’ve been practically living on them! They’re so hearty and satisfying. Every bite is loaded with shredded carrots, raisins, diced fresh apple, coconut, and walnuts – everything you need to sustain you until your next meal. But with the rising cost of eggs, I wanted to find a way to make them without sacrificing texture or taste. This recipe typically calls for 3 eggs. Which is kind of a lot when you’re making a batch every week! But with a few smart swaps, I made them just as moist and delicious. Honestly, these eggless muffins might be even better than the original!
Morning Glory Muffin Origins
In 1978, chef Pam McKinstry, the owner of Nantucket’s Morning Glory Café, created the first Morning Glory Muffin – a hearty blend of grated carrots, apples, raisins, pecans, shredded coconut, and ground cinnamon, all baked into a classic American muffin batter. The recipe quickly gained a loyal following and became a national favorite after Gourmet magazine (RIP) featured it in 1981, responding to a reader’s request.
Dry Ingredients
Start by whisking together all-purpose flour, sugar, baking soda, baking powder, cinnamon, and salt. Instead of relying solely on baking soda, I added an additional teaspoon of baking powder. Both leavening agents ensure the muffins rise beautifully without the help of eggs.
Once the dry ingredients are well combined, add in the carrots, apple, raisins (or dates), chopped walnuts, and unsweetened flake coconut.
Toss to Coat
Before adding the wet ingredients, toss all the fruit, veggies, and nuts into the dry flour mixture. This simple step prevents them from sinking to the bottom, keeping everything evenly distributed.
Wet Ingredients
Instead of eggs, use unsweetened applesauce to bind the ingredients. Applesauce keeps the muffins tender while enhancing the natural sweetness. Vegetable oil ensures they stay soft. Add a splash of vanilla extract for flavor.
Use Cupcake Liners
Liners make a difference! They help the muffins rise evenly, hold their shape, and make cleanup easier. Skip the liners, and you might end up with uneven muffin tops and a tougher time removing them from the pan.
Bake at Two Temps
Start at 400°F for 8 minutes. This gives the muffins a boost and helps them rise. But don’t expect a tall dome. Because they are packed with apples, carrots, and other mix-ins, they don’t crown much. Even the eggs-inclusive recipe yields a muffin that’s more compact than tall.
Lower the temperature and bake at 350°F for the remaining 14-16 minutes. This method helps the muffins cook through without over baking.
These Eggless Morning Glory Muffins prove that eggs aren’t necessary for a delicious, moist, and flavorful breakfast treat. I love how hearty and satisfying they are. Plus, as an avid baker, I can save my eggs for recipes like profiteroles, custards, and crêpes.
These muffins also happen to be accidentally vegan, so feel free to share them with friends, family, or co-workers who follow a plant-based diet!
Related recipe: Strawberry Jam Muffins
Eggless Morning Glory Muffins
Equipment
- cupcake tins (2)
- cupcake liners
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 3/4 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine grain sea salt or table salt
- 2 cups shredded carrots
- 1 cup diced apple peeled, about 1 medium apple
- 1/2 cup raisins or chopped dates
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened flaked coconut
- 1 cup unsweetened applesauce
- 1/2 cup sunflower oil or other light tasting oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 400°F. Line muffin tins with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt. Stir in the shredded carrots, apple, raisins, walnuts, and coconut.
- In a separate bowl, whisk together the applesauce, oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and gently stir until just combined (do not overmix).
- Spoon the batter into the prepared muffin tin, filling each about 3/4 full. (I used a trigger ice cream scoop for uniform cakes.)
- Place in the preheated oven and bake for 8 minutes at 400°F. (The high temp gives their rise a boost!).
- Then reduce the temperature to 350°F for 14-16 minutes, or until a toothpick tester comes out clean, or with a few moist crumbs attached.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Cupcake Liners: Use cupcake papers with this recipe, as they help the muffins hold their shape and bake more evenly. The raisins and dates make them prone to stick, even in a well-greased pan.
- Aluminum Pan: Use a light colored aluminum pan for these muffins. This will prevent the bottoms from overbrowning during baking.
- Room Temperature Storage: Store at room temperature in an airtight container for up to 3 days. Because these muffins contain fresh fruit and shredded carrots, they hold moisture well but can become too soft if not stored properly. Place a paper towel inside the container to absorb excess moisture and prevent sogginess.
- Fridge and Freezer: They can also be stored in the refrigerator for up to 1 week. Bring to room temperature before serving. They can also be frozen for up to 3 months. Wrap them well individually in plastic wrap and place in a freezer bag. Thaw them in the refrigerator or at room temperature.
OMG!!! A vegan recipe?! I’ve been an avid follower of yours for years now and am so so excited to see a vegan recipe here! Definitely will be making these asap!
Hi Heather! I tried these this morning and they came out almost deep-fried, with a hard crusty outside and soft inside. Very tasty but also very greasy, with a puddle of oil in the bottom of each cup. I wonder if the oil and applesauce amounts were switched? Should it be a cup of applesauce and a half cup of oil?
Hi Shannon! I’m so sorry your results were less than perfect. I read your comment last night before bed and woke up thinking about it. We tested the recipe three times with 1 cup of oil and 1/2 cup of applesauce (well whisked, emulsified) with good results. We didn’t encounter any deep fried muffins. However, there were oil spots on the cupcake liners and a little oily residue in the bottoms of cupcake pans – but nothing out of the ordinary. So this morning I tested two more batches with your suggestion of 1 cup of applesauce and 1/2 cup… Read more »
Thank you so much Heather! I’ll try them again with the switch. As I said they are delicious and I was so excited to see a vegan recipe as I’ve had to switch for health reasons and I’m finding it a challenge to satisfy my baking obsession!
My electric oven may be a little on the hot side as well- it’s kind of on its last legs I think.
I’m such a fan of your work and have tried many of your recipes over the years.
Super yummy. My teenage son had 4 in one day 🙂
That seems like a lot, but I hear that’s the normal appetite for teenage boys! Thanks for sharing your feedback and for rating the recipe.❤️
can you sub out the sugar for a healthier option like maple syrup? they turned out quite sweet when i used coconut sugar