Eggless Morning Glory Muffins

Morning glory muffins have always been one of my favorite baked treats for busy mornings. They are hearty, lightly spiced, and filled with shredded fruits and vegetables.

If you cannot eat eggs or choose to avoid them, finding a recipe that does not turn out dry can be tough. That is why I made sure this eggless version stays perfectly soft and tender.

In this recipe, unsweetened applesauce and Greek yogurt work together to keep the crumb moist without needing any eggs at all.

The batter is packed with carrots, fresh apple, and warm spices like cinnamon and ginger. Every single bite has great flavor and a wonderful texture.

I love making a batch of these eggless morning glory muffins on the weekend so breakfast is ready to go all week long. Let me show you how simple they are to bake at home.

Why You’ll Love It

Incredibly Moist Texture – Applesauce, Greek yogurt, and fresh grated fruit keep these egg-free muffins super soft and tender.

Tall Bakery Domes – Filling the liners to the top creates gorgeous, golden muffins that look straight from a bakery.

Warm Cozy Spices – A sweet blend of brown sugar, cinnamon, and ginger gives every bite a comforting morning flavor.

Amazing Crunch and Chew – Toasty walnuts, sweet shredded coconut, and soft raisins give these tender muffins the best texture.

Ingredient List

• 1/2 cup Raisins
• 2 cups All Purpose Flour
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Light Brown Sugar, Packed
• 1/2 cup Vegetable Oil
• 1/2 cup Unsweetened Applesauce
• 1/3 cup Plain Greek Yogurt
• 2 tsp Vanilla Extract
• 1 1/2 cups Grated Carrots
• 1 medium Apple, Peeled & Grated
• 1/2 cup Sweetened Shredded Coconut
• 1/2 cup Chopped Walnuts

Directions

Step 1

Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Cover the raisins with hot water, let them soak for 10 minutes and drain well.

Step 2

In a large bowl, whisk together the flour, cinnamon, ginger, baking soda, baking powder and salt.

Step 3

In a medium bowl, whisk the brown sugar, oil, applesauce, Greek yogurt and vanilla until smooth and no lumps of sugar remain.

Step 4

Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add the carrots, apple, raisins, coconut and walnuts and fold until no dry flour remains.

The batter will be thick and chunky, which is exactly right. The carrots and apple release moisture as they bake and keep the muffins tender.

Step 5

Divide the batter among the muffin cups, filling them all the way to the top for tall, bakery-style domes.

Step 6

Bake for 20-24 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

Step 7

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They taste even better the next day as the spices settle in.

Tips

Pat the Soaked Raisins Dry

Soaking the raisins in hot water makes them plump and juicy, but you do not want to add extra liquid to this eggless recipe. I recommend pressing them between two paper towels after you drain them.

If they are still dripping wet when you fold them in, that extra water can make the surrounding batter gummy. You want soft fruit, not wet pockets in your baked muffins.

Grate on the Large Holes

From my experience, you will get the best texture if you grate both the carrots and the apple on the large side of a box grater. Tiny shreds can break down too much and turn into wet mush.

Larger shreds hold their shape while baking and give you nice specks of texture. They also release their juices slowly, keeping the crumb soft without getting soggy.

Use Full-Fat Greek Yogurt

Because this is an eggless muffin, you need the right balance of fat and dairy to keep the crumb tender. I’ve found that whole-milk Greek yogurt gives much better results than nonfat versions.

The natural dairy fat helps replace the richness you would normally get from egg yolks. Nonfat yogurt has more water, which can leave your muffins feeling rubbery instead of soft.

Try These Next

• Eggless Bakery Style Blueberry Muffins
• Eggless Banana Muffins
• Eggless Pumpkin Muffins
• Eggless Spiced Carrot Cake
• Eggless Zucchini Bread

Questions You Might Have

Why do the raisins need to be soaked in hot water first?

Soaking the raisins plumps them up so they stay juicy while baking.

If you add them dry, they will absorb moisture directly from the batter and make the finished muffins dry.