Open Arms of Minnesota

Weekly Recipe #227: Morning Glory Muffins

by Sarah Berkowitz, Dietetic Intern [University of Minnesota – The Emily Program]

Photo credit: Justin Carmack

Mornings are pretty crazy around my house. With two young boys, it can be difficult at times to get everyone ready for school or work and still have time to eat breakfast. To alleviate some of the morning stress, I try to have quick grab-and-go breakfasts ready for days when time is tight.

These gluten-free, vegan muffins are a great option because they are delicious and full of whole grains. Whole grains are a great source of dietary fiber, B vitamins, folate and iron. In addition, these muffins include protein, fruits and vegetables. They are a tasty way to start the day off right.

Morning Glory Muffins

Adapted from the Everyday Happy Herbivore cookbook.


  • 1 1/2 cups instant/rolled oats
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/3 – 1/4 cup raisins
  • 1 carrot, shredded
  • 6 oz. silken tofu
  • 2 tbsp. nondairy milk
  • 1/2 cup canned pumpkin
  • 1/2 cup Medjool dates
  • 1 tsp. vanilla extract
  • 1/4 cup light brown sugar


  1. Preheat oven to 350° F. Grease or spray muffin tin to prevent sticking.
  2. Place instant or rolled oats in a blender and grind them until they reach a flour-like consistency.
  3. In a mixing bowl, combine the ground oats, baking powder, baking soda, pumpkin pie spice and salt.
  4. Stir in carrots and raisins and set aside.
  5. Place the tofu, nondairy milk, canned pumpkin and Medjool dates into the blender and puree until smooth.
  6. Pour pumpkin mixture into the flour mixture and stir until combined.
  7. Preheat oven to 350° F. Grease or spray muffin tin to prevent sticking.
  8. Fill each muffin tin to 3/4 full and bake for 18–25 minutes, or until a toothpick comes out clean.


  • Add 1/2 cup of chopped walnuts or pecans for additional protein.
  • Dried cranberries or cherries can be substituted for raisins for a change of flavor.
  • Make ahead of time and refrigerate for up to a week or freeze for up to 6 months.

Nutritional Information:

Per muffin: 99 calories, 1.6 g total fat (0 g saturated fat), 0 mg cholesterol, 19.7 g carbohydrates, 9.1 g sugars, 2.2 g fiber and 3 g protein.

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