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–+ servings

Eggless Morning Glory Muffins

Heather Baird
These Eggless Morning Glory Muffins are soft, moist, and packed with flavor! Made with shredded carrots, apples, raisins, walnuts, and coconut, they’re a hearty and wholesome option for breakfast or a snack. Instead of eggs, applesauce keeps them tender and delicious, while a blend of cinnamon and vanilla enhances their warm, cozy flavor. A quick bake at high heat helps them rise beautifully before finishing at a lower temperature for even baking. Perfectly spiced and naturally sweet, these muffins prove you don’t need eggs for a bakery-worthy treat!
Yields 18-20 standard size muffins.
5 from 2 votes
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Course Breakfast, Brunch, Dessert
Cuisine American
Servings 18
Calories 287 kcal

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. 
 
Nutritional information is approximate. 
 

Nutrition

Calories: 287kcalCarbohydrates: 35gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 207mgPotassium: 139mgFiber: 2gSugar: 16gVitamin A: 2383IUVitamin C: 2mgCalcium: 28mgIron: 1mg
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