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Morning Glory Muffins

What you need: 

2 1/4 cups flour
1 1/4 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 cup shredded coconut, optional
1/2 cup raisins
2 cups carrot, grated
1 apple, peeled, cored and shredded
8 ounces crushed pineapple
1/2 cup walnuts
3/4 cup soft tofu
1 cup vegetable oil
1 teaspoon vanilla extract

What you do: 

1. Preheat oven to 350 degrees F, and line two 12-cup muffin tins with papers. Sift together the flour, vegan sugar, baking soda, salt and cinnamon in a large bowl. Stir to combine.
2. Combine the coconut, raisins, grated carrot, apple, pineapple and walnuts together and then add to the dry mixture, stirring to combine well. In a blender, blend together tofu, vegetable oil, and vanilla. Add this to the large bowl, stir to combine.
3. Spoon batter into prepared muffin tins and bake 30-35 minutes, or until an inserted toothpick comes out clean. You can freeze the batter too and bake later.
These are really good with the morning coffee, or orange juice if you are not a coffee drinker. Enjoy your morning with these.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


Made these using wfhalsey's alterations (I used blueberry yogurt) and I reduced the sugar to 1 cup, using 1/2 white sugar and 1/2 dark brown sugar. I ended up getting 16 very large muffins from the recipe.

They are delicious and very filling! 


These came out deliciously! Here are the modifications I made and would make next time I prepare these:
1/2 whole wheat flour (next time I will use all whole wheat pastry flour)
1/2 baking soda and 1/2 baking powder (I'm always skeptical of all baking soda as the leavener with no presence of an acid to react with it)
1/8 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger
1/4 C flax seed
pecans instead of walnuts just because I love the buttery flavor of pecans
plain soy yogurt instead of tofu
melted coconut oil instead of canola and only 3/4 C (next time I will use between 1/4 C and 1/2 because even 3/4 is WAY too much. You get oil all over your hands when eating these!)
2 apples instead of one with the skin on, just grate all four "sides" of the apple around the core on the box grater

I think I'll also decrease the sugar by a bit next time just because these are deliciously sweet enough because of the fruits and carrots. These were exactly what I was craving the other morning. Tomorrow I am going to share some with a friend at work who has never even had a morning glory muffin. She has been deprived. Thanks for sharing this recipe.


I used oat flour to make it gluten free, it was awesome!!!!!!!!!!!!!!!!!!


Wow these are really great!!! So moist and yummy. I put in banana instead of tofu, didn't add the walnuts, and cut a little of the white sugar and used brown instead (I think i used 3/4 c white sugar & 1/2 cup brown). They came out delicious. Thanks for the recipe!


Really excellent recipe. My husband is not one too eat muffins, but he loved these. Since it's just the two of us, it's especially nice that the batter freezes well. I make half a batch that lasts a week and then I make the other half.


I just baked them and ate one, this recipe is so healthy and easy to make and of course they are tasy, I made some modifications, I used honey instead of sugar and I used whole wheat pastry flour and I used half the oil  and they came out perfect.  My husband also loved them.
:>Thanks for the recipe!


The ingredients say backing soda but the directions say baking powder. Which one is correct because I would LOVE to make this recipe!!


Instead of tofu you could try banana? I used half the amount of tofu and substituted the remainder with a banana. They turned out really moist and absolutely delicious. Pretty much loved them


I love this recipe!! It's one of the best and healthiest muffin recipes I've ever used. I made a few modifications, myself--I used half brown sugar, half white, just because I really like the test of brown sugar. I also used mashed banana instead of the tofu, because I love banana muffins, and I used less than half the fat, and put in yogurt (I'm not vegan, but I'm sure that soy yogurt would work just as well) instead. I only had blueberry yogurt, but there are already so many fruity flavors in these muffins that it worked really well!

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