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 () 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:
Eggless Morning Glory Muffins
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Equipment
- cupcake tins
- cupcake liners
Ingredients
Instructions
- 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.
- 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.
