Morning Glory Muffins

Morning Glory Muffins

Makes 12 muffins

These delicious, moist muffins make a hearty snack or a quick breakfast. There are no eggs or milk so these qualify as vegan muffins, but you certainly don’t have to be vegan to enjoy them. I use a coffee grinder or a mini food processor to chop the walnuts and carrots so that kids don’t even know they are there.

The only difficult thing about this recipe is remembering to buy extra bananas so that you can let a big bunch of them to get brown and extra sweet! Try buying bananas often, allowing them to ripen and then peeling and freezing them. You’ll always have a stockpile for muffins and smoothies. Enjoy!


1 ½ cups whole-wheat flourVegan Morning Glory Muffins
½ cup wheat germ
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
5-6 overripe bananas
¼ cup rice milk (can substitute almond or soy milk)
6 tbsp canola oil
1 tsp vanilla
½ cup walnuts, chopped or ground fine
½ cup carrots, finely chopped
½ cup raisins


Preheat oven to 350 degrees. Mix flour, wheat germ, baking powder and baking soda, salt and cinnamon in a large bowl. In another bowl mash bananas, add rice milk, oil, and vanilla. Combine well. Add dry ingredients to wet and combine without over stirring. Fold in nuts, carrots and raisins. Use muffin cups or non-stick spray with muffin tin. Fill cups 2/3 full. Bake for 30 minutes.

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