How to Make the Best (Vegan!) Morning Glory Muffins

December 25, 2014

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Gena's secret incredient for the best morning glory muffins? Sweet, caramel-like date paste. 


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When you think about morning glory muffins, you probably imagine the nuttiest, healthiest, and most wholesome muffins possible (okay, with the possible exception of bran muffins). We all know them well: Usually studded with raisins, nuts, and grated carrot, they’re a combination of soft, sweet, and crunchy -- in all of the most delightful ways.

This recipe takes the wholesome foundation of morning glory muffins and brings it one notch higher, with the addition of date paste. Dates are one of my baking secret weapons: They add caramel-like taste and moist texture to baked goods. Their potential goes far beyond that of a mix-in, though; if you blend medjool dates with warm water, you can create a thick, rich, and flavorful sweetener that just so happens to be a little more healthy and nutrient rich than, say, your bag of cane sugar.  

In this recipe, the unique taste of date paste is on full display, along with the customary morning glory mix of dried fruit, carrots, raisins, and nuts. The muffins as written are only mildly sweet, so do feel free to add some regular ol' sugar to the recipe (about 1/2 cup, as directed) if you like a sweeter muffin. Served with some melted coconut oil or a nice smear of almond butter, these are a perfectly delicious -- but still virtuous -- way to start the day.


Vegan Morning Glory Muffins 

Makes 1 dozen

1 1/2 tablespoons flax meal
1/4 cup warm water
2 1/4 cups all-purpose flour or whole-wheat pastry flour
2 1/2 teaspoons baking soda
teaspoons cinnamon, ground
teaspoon salt
1/2 cup raisins
1/2 cup walnuts, chopped
tablespoon grated ginger (or 1 teaspoon ginger, ground)
cup date paste
1/2 cup organic sugar (optional)
cup soy or almond milk
tablespoons canola oil
1 1/2 cups grated carrot
small apple, grated

See the full recipe (and save and print it) here.

Photos by James Ransom 

Choosing RawGena's new book Choosing Raw: Making Raw Foods Part of the Way You Eat is a thorough, relatable guide to incorporating raw and vegan foods into any diet. It's full of no-fuss recipes for every meal, which range from fully raw to mostly cooked, with plenty of snacks and desserts to keep everyone happy.



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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.