Morning Glory Muffin Cups
These soft, spiced Morning Glory Muffin Cups are basically Spring in a snack. Think carrot cake meets oatmeal cookie—with a zesty citrus twist and a whole lot of cyclist-friendly goodness.
They’re lightly sweet, warmly spiced, and packed with chewy, crunchy, juicy textures that make every bite a little adventure.
Perfect for munching on before a ride or re-fueling after a breezy spring ride through blooming trails.
Makes 12 muffins
Time 10 minutes prep, 20-25 minutes to bake
Ingredients
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
1½ cups all-purpose flour (substitute gluten free 1:1 baking flour)
⅓ cup rolled ats
⅓ cup coconut sugar
2 tsp ground cinnamon
½ tsp ground cardamom or ginger
¼ tsp fine sea salt
1 tsp baking powder
⅓ cup unsweetened shredded coconut
¼ cup melted coconut oil
¼ cup maple syrup
1 tsp vanilla extract
1 tsp lemon or orange zest (optional)
1 carrot, peeled and grated (peeling optional)
1 small apple, grated (peeling optional)
⅓ cup raisins or currants
¼ cup walnut or pecan pieces
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Directions
Preheat the oven to 350°F. Lightly grease or line a 12-cup muffin pan with baking cups.
Add flaxseed meal and water in a medium mixing bowl or glass liquid measuring cup. Stir and let sit for 5 minutes.
Whisk together the flour, coconut sugar, cinnamon, cardamom or ginger, salt, baking soda, baking powder, and shredded coconut in a separate large bowl.
To the flaxseed meal bowl, add melted coconut oil, maple syrup, vanilla, and lemon or orange zest and stir to combine.
Add the liquid mixture to the flour mixture and stir until evenly moistened. Stir in the grated carrots, grated apples, raisins or currants, and walnut or pecan pieces. You should have a thick, sticky dough.
Divide the batter among the tins of the prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.
Nutritional Benefits
These little bites are made to keep you pedaling strong through the season of sun, flowers, and fresh starts. 🌼🚴♀️
🥕 Carrots + Apples bring natural sweetness, vitamin C, fiber, and hydration (yes, fruits and veggies count toward fluid intake!).
💪 Flaxseed adds omega-3s and fiber to support heart health and digestion—great for long rides.
🍁 Maple syrup + coconut sugar offer gentle, slow-releasing carbs for steady energy—no blood sugar rollercoasters here.
🥥 Coconut oil gives a quick-burning fat source for long-ride energy.
🍇 Raisins + nuts = iron, potassium, and extra fuel for your muscles.
🍋 Citrus zest adds that fresh zing to wake up your tastebuds post-ride.
Want More?
This recipe comes straight from The Bakin’ Biker ‘25 Cookbook—your go-to guide for cyclist-friendly snacks, portable fuel, and delicious plant-based bakes. 🍪✨
If you love these bites, don’t stop here! Grab a copy of the cookbook and load up your ride snacks with even more energy-packed goodness. Your legs (and tastebuds) will thank you! 🚴♂️📚
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Our community of supporters can feel good knowing they are not only taking action to support their own health, but are also making a difference for young people and helping fulfill Biked Good’s vision of Fueling all walks of life for the ride of a lifetime.
Bakin’ Biker ‘25 Cookbook
The 2025 edition of Bakin’ Biker is loaded with over 100 simple-to-prepare, energizing, and downright delicious real-food recipes designed for busy cyclists on the go.
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