Eggless Whole Wheat Morning Glory Muffins

Morning glory muffins, a name so apt, these are perfectly loaded muffins for a scrumptious breakfast or a quickie snack anytime. These muffins were in my baking list for a long time now. After last bake-a-thon i somehow lost interest in regular baking. Though i baked here and there, the usual every week baking was lost. This bake-a-thon i got my baking love back and baking left, right and centre. Thanks to my kids and their friends my bakes don’t last more than 2 days. I m happy that i m distributing the calories! 🙂
Coming to the muffins,these are inspired from KAF page, the original recipe uses Eggs, i have substitued the egg with curd and water. I would definitely bake them again again. These are loaded with apples, carrots and orange juice not to forget the nuts and seeds that has gone into it. I m happy with the texture and taste of these muffins, quite opposite to the belief that wheat flour bakes tend to be more dense, these muffins are fluffy and moist.
I got around 15 large muffins with these ingredients, i have kept them in an air-tight box in my refrigerator. Both my hubby and kiddos enjoyed these muffins for breakfast today and i m sorted for another 2 days.
Do try this for your holidays, they are a great snack to nibble during travel, neat to pick and eat anywhere

2 cups Whole Wheat flour
2 tsps baking soda
1 cup sugar
1 cup shredded carrots (2 large carrots)
2 apples, peeled cored and shredded
1/4 cup of black raisins
1/4 cup of pumpkin and sunflower seeds, mixed
1/4 cup chopped walnuts
1/4 cup orange juice
3/4 cup curd
3/4 cup water
1 tsp vanilla extract
1/2 cup oil
a pinch of salt


  • Grease 12 muffin pan or lay them with parchment paper. Preheat the oven to 180C.
  • In a large bowl, sift together flour, salt  and baking soda. To this add sugar and whisk to combine.
  • To the flour mixture, add shredded carrots, shredded apples. Mix well with a spatuala. Add the nuts, raisins and seeds to this and mix.
  • In another bowl, mix together curd and water. To this add orange juice, oil and vanilla extract. Mix the wet ingredients together.
  • Now slwly add the wet to the dry and using a spatuala, fold everything together. Divide the prepared batter into the muffin hole. I got around 15 large muffins.

  • I baked 3 separately in a silicon muffin mould. Top the muffins with some pumpkin seeds or sunflower seeds. I added toppings for half, as my kids don’t like studded top muffins.
  • Bake the muffins in the preheated oven for 20 minutes. Since i baked in my Gas oven, it took me only 20 minutes, Oven timings and temperature vary from brand to brand. So do, know your oven and bake accordingly.
  • Once done, remove the muffins from the oven, let them cool completely on a wire rack, Store them in a air-tight container. I have kept them in the refrigerator. Just before serving, reheat them for 20 seconds in the microwaver and serve warm. 

This is part of the Bake-a-thon 2017