These Egg-Free Morning Glory Muffins are soft, hearty, and packed with cozy flavor from carrots, apples, raisins, coconut, and warm spices. They bake up tall and tender with that classic bakery-style texture, but without eggs or complicated substitutes. They’re the kind of reliable egg-free breakfast recipe that works for busy mornings, easy meal prep, and sharing with family and friends. If you need a satisfying muffin that feels wholesome, flavorful, and practical, this is one to keep on repeat.
Oriana’s Thoughts On The Recipe
These muffins are exactly the kind of breakfast I love having ready in my kitchen. They’re soft, hearty, and filled with cozy flavor—perfect for busy mornings when you need something satisfying and easy to grab.
After more than a decade of egg-free baking, I’ve learned that texture and flavor matter most. I wanted these to be moist, fluffy, and made with simple ingredients like carrots, apples, and warm spices—no dry or dense muffins here.
My favorite way to enjoy them is warm, with a little butter and a sprinkle of flaky sea salt on top. That touch of salt is an absolute must—it makes all the flavors pop.
They’re practical, reliable, and perfect for meal prep. Bake once, and breakfast is set for days.
Why You’ll Want to Try My Recipe
What are morning glory muffins?
Morning glory muffins are hearty muffins usually made with shredded carrots, fruit, nuts, coconut, raisins, and warm spices. They’re known for being moist, textured, and filling.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- Raisins – Add natural sweetness and chewiness. Soaking makes them soft and juicy.
- Whole Wheat Flour – Adds a hearty texture and extra fiber.
- All-Purpose Flour – Keeps the muffins light and balanced.
- Baking Powder & Baking Soda – Help the muffins rise and stay fluffy.
- Cinnamon & Ginger – Give that classic cozy, spiced flavor.
- Salt – Enhances all the flavors.
- Brown Sugar – Brings moisture and a warm, caramel-like flavor.
- Plain Yogurt – Adds moisture and tenderness. Also helps replace eggs naturally.
- Vegetable Oil – Keeps the muffins soft for days.
- Unsweetened Applesauce – Another key egg replacer that adds moisture.
- Vanilla Extract – Adds warmth and depth.
- Orange Juice – Brightens the flavor and adds a subtle citrus note.
- Carrots – Bring natural sweetness and moisture.
- Apple – Adds freshness and texture. Tart apples work best.
- Pecans or Walnuts – Add crunch and richness.
- Sunflower Seeds – Great for texture and a nutty flavor (especially helpful for nut-free options).
Food Allergy Swaps
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Use a dairy-free yogurt alternative (like coconut or soy yogurt).
- Nut-Free: Skip the walnuts and add more sunflower seeds or even pumpkin seeds.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Check out my Baking Without Eggs and Gluten: How I Make It Work (and Still Delicious!) post.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Dry Ingredients
In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, and salt.
Combine the Wet Ingredients
In another bowl, whisk brown sugar, the yogurt, oil, applesauce, vanilla, and orange juice until smooth and well combined.
Bring It All Together
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overdo it. Fold in the carrots, apple, pecan or walnuts, and raisins. Mix just enough to distribute everything evenly. Cover the bowl and let the batter rest for 15 minutes.
Fill the Muffin Pan
Spoon the batter into the liners, filling each one all the way to the top.
Bake to Perfection
Start baking at high heat, then lower the temperature and continue baking until a toothpick comes out clean.
Cool and Enjoy
Let the muffins cool for a few minutes in the pan, then transfer them to a rack to cool completely… if you can wait that long.
Recipe Tips For Success
➤ Troubleshooting Tips:
- Muffins Turned Out Dense: Overmixing the batter can make muffins heavy. Pro Tip: Mix just until combined—lumps are totally okay!
- Dry Muffins: Too much flour or overbaking can dry them out. Pro Tip: Measure your flour with a kitchen scale and keep an eye on baking time.
- Raisins Too Hard: Raisins get harder over time because they gradually lose moisture when exposed to air. Pro Tip: Soak raisins in hot water for 5 – 10 minutes to plump them up.
- Muffins Didn’t Rise Well: This can happen if your leavening agents are old. Pro Tip: Check that your baking powder and baking soda are fresh.
- Too Wet Inside: Grated fruits release moisture. Pro Tip: Lightly blot excess juice from the apple if it’s very juicy.
➤ Extra Tips:
- Grate your carrots and apple fresh for the best texture and moisture.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 10-15minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 7 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions
- For bigger muffins: Divide the batter into 8–9 portions instead of 12. You’ll get taller, bakery-style muffins with a slightly longer bake time.
- Customize the texture: You can skip the sunflower seeds or swap them for rolled oats for a softer, more classic feel.
- Switch the juice: Pineapple juice works beautifully instead of orange juice and adds a slightly sweeter, tropical flavor.
- Add shredded coconut for extra texture
- Swap raisins for dried cranberries
Serving Suggestions
These muffins are perfect for:
- Busy weekday breakfasts
- Lunchboxes
- After-school snacks
- Road trips or travel days
- Sharing with friends who need egg-free options
Storage and Freezing Instructions
Store in an airtight container for up to 3 days. Or in the fridge for up to 7 days—just warm slightly before eating.
Freezer: Freeze in a sealed container or bag for up to 2 months.
Frequently Asked Questions
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Recipe Card
Egg-Free Morning Glory Muffins
These Egg-Free Morning Glory Muffins are soft, moist, and packed with cozy texture from carrots, apples, raisins, coconut, and warm spices. They have that hearty, bakery-style feel families love, but they’re made with simple ingredients and no eggs. It’s a reliable egg-free muffin recipe that makes breakfast, snacking, and meal prep so much easier.
Equipment
Ingredients
- 1/2 cup (71 g) raisins
- 1 cup (120 g) whole wheat flour
- 1 cup (140 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (120 g) plain yogurt
- 1/3 cup (80 ml) vegetable oil
- 1/3 cup (80 g) unsweetened applesauce
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 cup (60 ml) orange juice
- 1 1/4 cups (150 g) carrots, peeled and grated
- 1 medium tart apple about (100 – 120 g), peeled, cored, and grated
- 1/2 cup (57 g) pecans or walnuts, chopped
- 1/4 cup cup (35 g) sunflower seeds (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 425°F (220°C). Line a muffin pan with paper liners.
- If your raisins are dry, place them in a small bowl and cover with hot water. Let them soak while you prepare the batter. Drain well before using.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In another bowl, whisk together the brown sugar, yogurt, vegetable oil, applesauce, vanilla extract, and orange juice until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Fold in the grated carrots, grated apple, chopped walnuts, sunflower seeds, and drained raisins. Mix just until evenly distributed. Cover the bowl and let the batter rest 10-15 minutes.
- Divide the batter evenly among the muffin liners, filling each one all the way to the top. Sprinkle the tops with sunflower seeds, if desired.
- Bake for 7 minutes at 425°F (220°C). Without opening the oven door, reduce the oven temperature to 350°F (180°C) and continue baking for 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Oriana’s Notes
Store in an airtight container for up to 3 days. Or in the fridge for up to 7 days—just warm slightly before eating.
Freezer: Freeze in a sealed container or bag for up to 2 months.
Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Use a dairy-free yogurt alternative (like coconut or soy yogurt).
- Nut-Free: Skip the walnuts and add more sunflower seeds or even pumpkin seeds.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Check out my Baking Without Eggs and Gluten: How I Make It Work (and Still Delicious!) post.
- Muffins Turned Out Dense: Overmixing the batter can make muffins heavy. Pro Tip: Mix just until combined—lumps are totally okay!
- Dry Muffins: Too much flour or overbaking can dry them out. Pro Tip: Measure your flour with a kitchen scale and keep an eye on baking time.
- Raisins Too Hard: Raisins get harder over time because they gradually lose moisture when exposed to air. Pro Tip: Soak raisins in hot water for 5 – 10 minutes to plump them up.
- Muffins Didn’t Rise Well: This can happen if your leavening agents are old. Pro Tip: Check that your baking powder and baking soda are fresh.
- Too Wet Inside: Grated fruits release moisture. Pro Tip: Lightly blot excess juice from the apple if it’s very juicy.
- Grate your carrots and apple fresh for the best texture and moisture.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 10-15minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 7 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- For bigger muffins: Divide the batter into 8–9 portions instead of 12. You’ll get taller, bakery-style muffins with a slightly longer bake time.
- Customize the texture: You can skip the sunflower seeds or swap them for rolled oats for a softer, more classic feel.
- Switch the juice: Pineapple juice works beautifully instead of orange juice and adds a slightly sweeter, tropical flavor.
- Add shredded coconut for extra texture
- Swap raisins for dried cranberries
- Add a handful of mini chocolate chips for a fun twist
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Calories: 412kcalCarbohydrates: 61gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 1mgSodium: 315mgPotassium: 395mgFiber: 6gSugar: 19gVitamin A: 4158IUVitamin C: 5mgCalcium: 133mgIron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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