Morning Glory Muffins

If you like lots of add-ins in your muffins, these vegan Morning Glory Muffins are going to be your new favourite! With cozy spices, a combination of carrots, pineapple, and apple for sweetness and moisture, along with a nutty crunch, they’re perfect for breakfast.

I love baking muffins. Because even when I don’t have time to bake something elaborate, there’s always time to bake muffins! They’re easy, there’s no fussing with frosting, they bake up fast—and then you get the reward at the end, a batch of warm, delicious muffins! These morning glory muffins are reminiscent of Carrot Cake Muffins , but with the bonus of crushed pineapple and apple.

Why These Morning Glory Muffins Belong on Your Baking List

Put these morning glory muffins on your baking agenda! Here’s why you’re going to love them.

• SUPER moist and tender . The add-ins in these muffins help make for an ultra-tender crumb, as does the applesauce. These are so irresistibly moist!
• Wholesome ingredients . This recipe is made with whole wheat flour, flax as a vegan egg replacement , and applesauce which also replaces egg and reduces the amount of oil you need.
• The coziest flavour . Like I said: these muffins are giving Vegan Carrot Cake , with fruit! A lot of the ingredients overlap with carrot cake, as do the warm spices used in both recipes.

Notes on Ingredients

Here are the ingredients you’ll need for this vegan take on morning glory muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Whole wheat flour – I’ve developed this recipe with whole wheat flour, which requires slightly higher hydration than regular flour, so I don’t recommend swapping it out for all-purpose.
• Baking powder and baking soda
• Salt
• Spices – Ground cinnamon, ground ginger, and ground nutmeg.
• Light brown sugar
• Ground flaxseed – If you have whole flaxseeds, you can grind them in a coffee grinder.
• Unsweetened coconut – Use shredded, not flakes, which are thicker.
• Unsweetened applesauce
• Coconut oil – Or another neutral oil.
• Vanilla extract
• Plant milk – Make sure it’s unsweetened and unflavoured.
• Mix-ins – Grated carrots, apple, crushed pineapple, raisins (or chopped dates or cranberries), and walnuts or pecans.
• Pumpkin seeds – AKA pepitas, for topping.

How to Make Morning Glory Muffins

Vegan muffins are easy, and these morning glory muffins are no exception! Here’s what you’ll need to do.

Mix the dry ingredients.

• Prepare . Preheat your oven to 350ºF and line a 12-cup muffin pan with paper liners or lightly grease the cups with oil.
• Mix the dry ingredients . Whisk the whole wheat flour, baking powder, baking soda, salt, spices, shredded coconut, and ground flaxseed in a large bowl.
• Mix wet ingredients . In another bowl, whisk the brown sugar, applesauce, melted oil, vanilla, and almond milk.

Combine wet and dry.

• Combine wet and dry . Stir the wet ingredients into the dry ingredients until just combined.
• Finish the batter . Fold in the carrots, apple, crushed pineapple, raisins, and nuts.

Divide into muffin pan.

• Bake . Divide into the muffin pan and add the pumpkin seeds on top. Place the pan in the oven and bake for 25 to 28 minutes, or until a toothpick inserted into the centre comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Tips for Success

Here are a few additional pointers for these vegan morning glory muffins.

• Don’t overmix . This is always the most important tip for making muffins and quick breads! If you mix too much, you’ll over-activate the gluten in the flour and end up with tough muffins.
• Keep in mind they don’t rise much . These are dense (in a good way!) muffins, so you can fill the muffin cups nearly all the way with the batter without worrying about them overflowing when baked.
• Grate your own carrots . Store-bought shredded carrots tend to be dry and a little larger than ideal for baking recipes. Freshly grated carrots blend in more seamlessly with the overall muffin and add more moisture.

A Few More Topping Ideas

Not a fan of pumpkin seeds? Or maybe you just want to try something else!

• Sprinkle some old-fashioned oats over the top instead of the pepitas for a hearty, toasty topping.
• Add Demerara sugar before baking for crunch and sweetness.
• After the muffins cool, drizzle on a glaze . (Try the one from my Cranberry Orange Bread with Orange Glaze .)
• Swap the pumpkin seeds for extra nuts .

How to Store

• Room temperature : Let your morning glory muffins cool completely, then transfer them to an airtight container and store at room temperature for 3 to 4 days.
• Refrigerator : Store in an airtight container for up to a week. I like to let them come to room temperature before serving.
• Freezer : Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

More Vegan Muffin Recipes

• Apple Streusel Muffins
• Pumpkin Chocolate Chip Muffins
• The Best Vegan Blueberry Muffins
• Vegan Zucchini Muffins

Ingredients

• 2 ¼ cups whole wheat flour , 270 g
• 1 teaspoon baking powder , 5 g
• ½ teaspoon baking soda , 5 g
• ½ teaspoon salt , 3 g
• 2 teaspoons ground cinnamon , 6 g
• ½ teaspoon ground ginger , 1.5 g
• ½ teaspoon ground nutmeg , 1.5 g
• ¾ cup light brown sugar , 150 g
• 2 tablespoons ground flaxseed , 14 g
• ½ cup shredded unsweetened coconut , 40 g
• ⅓ cup unsweetened applesauce , 80 g
• ⅓ cup melted coconut oil , or neutral oil – 80 mL
• 1 teaspoon vanilla extract , 5 mL
• ¾ cup unsweetened plant milk , 180 mL
• 1 ½ cups grated carrots , about 2 medium carrots – 150 g
• 1 apple , peeled and grated – about 100 g
• ¾ cup crushed pineapple , well drained – 170 g
• ½ cup raisins , or chopped dates or cranberries – 80 g
• ½ cup chopped walnuts or pecans , 60 g
• 2 tablespoons pumpkin seeds , for topping – 20 g

Instructions

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
• In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, shredded coconut, and ground flaxseed.
• In a separate medium bowl, whisk together brown sugar, applesauce, melted oil, vanilla, and almond milk until smooth.
• Pour the wet mixture into the dry ingredients and stir gently until just combined — do not overmix (the batter will be thick).
• Gently fold in grated carrots, grated apple, crushed pineapple, raisins, and chopped nuts until evenly distributed.
• Divide the batter evenly among the muffin cups, filling them to the tops. Don’t worry — the batter doesn’t rise much. Sprinkle pumpkin seeds on top if using.
• Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

• Room temperature : Let your morning glory muffins cool completely, then transfer them to an airtight container and store at room temperature for 3 to 4 days.
• Refrigerator : Store in an airtight container for up to a week. I like to let them come to room temperature before serving.
• Freezer : Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Vegan Whole Wheat Morning Glory Muffins

Ingredients

• 2 ¼ cups whole wheat flour 270 g
• 1 teaspoon baking powder 5 g
• ½ teaspoon baking soda 5 g
• ½ teaspoon salt 3 g
• 2 teaspoons ground cinnamon 6 g
• ½ teaspoon ground ginger 1.5 g
• ½ teaspoon ground nutmeg 1.5 g
• ¾ cup light brown sugar 150 g
• 2 tablespoons ground flaxseed 14 g
• ½ cup shredded unsweetened coconut 40 g
• ⅓ cup unsweetened applesauce 80 g
• ⅓ cup melted coconut oil or neutral oil – 80 mL
• 1 teaspoon vanilla extract 5 mL
• ¾ cup unsweetened plant milk 180 mL
• 1 ½ cups grated carrots about 2 medium carrots – 150 g
• 1 apple peeled and grated – about 100 g
• ¾ cup crushed pineapple well drained – 170 g
• ½ cup raisins or chopped dates or cranberries – 80 g
• ½ cup chopped walnuts or pecans 60 g
• 2 tablespoons pumpkin seeds for topping – 20 g

Instructions

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
• In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, shredded coconut, and ground flaxseed.
• In a separate medium bowl, whisk together brown sugar, applesauce, melted oil, vanilla, and almond milk until smooth.
• Pour the wet mixture into the dry ingredients and stir gently until just combined — do not overmix (the batter will be thick).
• Gently fold in grated carrots, grated apple, crushed pineapple, raisins, and chopped nuts until evenly distributed.
• Divide the batter evenly among the muffin cups, filling them to the tops. Don’t worry — the batter doesn’t rise much. Sprinkle pumpkin seeds on top if using.
• Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

• Room temperature : Let your morning glory muffins cool completely, then transfer them to an airtight container and store at room temperature for 3 to 4 days.
• Refrigerator : Store in an airtight container for up to a week. I like to let them come to room temperature before serving.
• Freezer : Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Nutrition

Vegan Whole Wheat Morning Glory Muffins https://jessicainthekitchen.com/morning-glory-muffins/ December 23, 2025

Mexican Street Corn Dip takes the flavour of elotes and puts it into a crowd-pleasing appetizer! It’s creamy, smoky, tangy, a little bit spicy, and loaded with sweet corn.

Ever since visiting Mexico , I have loved elotes—and when I went vegan, I even came up with a vegan Mexican Street Corn recipe to capture that flavour, minus the mayo and dairy! This Mexican street corn dip has similar vibes, but it amps up the creamy factor to turn the classic street snack into the most irresistible dip ever . Talk about a crowd-pleaser! This is the kind of snack that will disappear fast when you serve it at parties and game day get-togethers.

What Makes Elote Dip the Ultimate Vegan Party Snack

This isn’t a wimpy dip! It’s so loaded with good stuff that you could make a meal out of it. (Okay, I have made a meal out of it—no shame here!)

• Big, bold flavour. You get smoky charred corn, bright and tangy lime juice, loads of vegan cheese, and warm Mexican spices. Every scoop is the perfect bite!
• Ideal for parties. This dip serves a crowd and you can make it in advance. That’s a win!
• Ready in under 30 minutes, easy peasy. Because when you’re hosting a party, easy apps are the move!

Notes on Ingredients

There’s a lot of flexibility with the ingredients here, so don’t be afraid to customise this recipe to your tastes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil
• Corn – Fresh, frozen, or canned all work, but when fresh is in season, definitely use that!
• Red onion and garlic – Mince these well so there aren’t any large pieces in the dip.
• Jalapeño – Remove the seeds; you can scrape out the ribs as well for a milder flavour.
• Seasonings – Smoked paprika ground cumin, chili powder, salt, and black pepper.
• Vegan cream cheese – Store-bought or homemade Vegan Cream Cheese .
• Vegan sour cream or yogurt – Again, store-bought is fine, or use my Vegan Sour Cream recipe.
• Vegan cheddar cheese
• Lime juice – Fresh lime juice has the best flavour.
• Vegan feta or cotija-style cheese – I love using my Vegan Feta Cheese !
• Cilantro
• Flaked chili & lime wedges – For garnish.

How to Make Mexican Street Corn Dip

Here’s a step-by-step guide to making this recipe:

Char the corn.

• Char the corn. Sauté the corn in a skillet with the olive oil over medium-high until it’s lightly charred.
• Cook the aromatics. Add the red onion and jalapeño; cook until softened, then stir in garlic.
• Season. Stir in the paprika, cumin, chili powder, salt, and pepper.

Stir in the cream cheese, sour cream, and cheddar.

• Make it creamy. Lower the heat and stir in the vegan cream cheese, sour cream, and cheddar. Keep stirring until it all melts together.
• Finish and serve. Stir in lime juice and adjust the seasoning. Sprinkle on the vegan feta and cilantro, garnish with the chili flakes, and serve with tortilla chips and lime wedges.

Recipe Variations

Want to switch things up a bit? I’ve got some ideas to get you started!

• Add more heat. Swap the jalapeño for serrano pepper. Or drizzle the dip with a Mexican hot sauce like Cholula.
• Make it bacon-y. Crumble Crispy Vegan Bacon on top for extra smoky flavour.
• Make it a baked dip. For Vegan Spinach Artichoke Dip vibes, make the dip in an oven-safe skillet (like cast iron), top with additional vegan cheddar cheese, and broil for 2–3 minutes until the dip is bubbly and the cheese is melted.

Serving Suggestions for Elote Dip

Tortilla chips might be your first option, but they are not your only option for using this Mexican street corn dip!

• In addition to tortilla chips, try Pita Chips , sliced baguette, or even Vegan Naan .
• Spoon it over baked potatoes.
• Use it as a topping for epic vegan nachos.
• Swap it for the cheese on your next Beet Burger .
• Stuff it into jalapeños for poppers.

Storage and Reheating

• Refrigerator: Store leftover Mexican street corn dip in an airtight container for up to 3 days.
• Freezer: Transfer to an airtight container or freezer bag and freeze for up to 3 months.
• To reheat: You can eat this dip straight out of the fridge or let it come to room temperature, but if you want to heat it, your best bet is the microwave.

More Crowd-Pleasing Vegan Dips

• Taco Dip Recipe
• Creamy Beet Hummus
• Strawberry Salsa
• Vegan Whipped Feta Dip

Ingredients

• 1 tablespoon olive oil , 15 mL
• 4 cups corn kernels , fresh, canned, or frozen and thawed – 600 g
• 1 small red onion , finely chopped – 100 g
• 2 cloves garlic , minced – 6 g
• 1 jalapeño pepper , finely chopped (seeds removed) – 10 g
• ½ teaspoon smoked paprika , 1.5 g
• ½ teaspoon ground cumin , 1.5 g
• ½ teaspoon chili powder , 1.5 g
• ½ teaspoon sea salt , 3 g
• ¼ teaspoon black pepper , 1 g
• 1 cup vegan cream cheese , softened – 225 g
• ¼ cup vegan sour cream or unsweetened vegan yogurt , 60 g
• ½ cup shredded vegan cheddar cheese , 50 g
• Juice of 1 lime , about 2 tablespoons, 30 mL
• ½ cup vegan feta or cotija-style cheese , crumbled – 60 g
• 2 tablespoons fresh cilantro , chopped – 8 g
• Garnish: flaked chili and lime wedges

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until golden brown and slightly charred.
• To the remaining corn in the skillet, add the chopped red onion and jalapeño pepper. Cook for 3-4 minutes until softened and fragrant. Add minced garlic and cook for 30 more seconds
• Sprinkle in the smoked paprika, chili powder, ground cumin, sea salt, and black pepper. Stir to coat everything evenly.
• Reduce the heat to medium-low. Add the vegan cream cheese, vegan sour cream (or yogurt), and shredded vegan cheddar cheese directly to the skillet. Stir for 2–3 minutes until melted, creamy, and fully combined.
• Stir in the fresh lime juice. Taste and adjust seasoning with additional salt or lime juice if needed.
• Top with crumbled vegan feta and chopped cilantro. Dust lightly with extra chili powder if desired. Serve with tortilla chips.

Notes

• Refrigerator: Store leftover Mexican street corn dip in an airtight container for up to 3 days.
• Freezer: Transfer to an airtight container or freezer bag and freeze for up to 3 months.
• To reheat: You can eat this dip straight out of the fridge or let it come to room temperature, but if you want to heat it, your best bet is the microwave.