Say hello to morning glory muffins, made vegan + gluten-free! A classic dish created by Pam McKinstry in 1978 at her Nantucket restaurant, the Morning Glory Cafe, these muffins slightly sweet, subtly spicyand it’s full of fruits, vegetables, AND nuts. Indeed!
Our gluten-free twist uses oat flour and potato starch (no almond flour!) to create a tender that’s a muffin healthy again satisfactory. Brew your favorite coffee or tea and let’s make muffins!
What’s in Morning Glory Muffins?
Chef Pan McKinstry’s original morning glory muffins are be filled with healthy things that make them different from other muffins: shredded coconut, raisins, grated apple and carrots, pineapple slices, pecans or walnuts, and cinnamon. Of course classic muffin ingredientsmix flour, sugar, baking soda, salt, eggs, vegetable oil, and vanilla extract.
Our modern twist keeps many of the good things, but changes some classic ingredients to make them vegan, gluten-free, naturally delicious, and I mean more healthy. Sound like your jam? Let us show you how it’s done!
How to Make Vegan Gluten-Free Morning Glory Muffins
Our version of this 1-containerfruit and vegetable filled muffins are made with the following ingredients:
- Flaxseed meal + orange juice – this combination creates a “flax egg” that keeps these vegan/eggs and adds a natural sweetness and subtle orange flavor!
- Coconut sugar – a low glycemic sweetener with a slightly caramelized taste. Brown sugar or cane can also work!
- Avocado oil + non-dairy milk – our version is lower in oil than the old one, which is where the non-dairy milk comes in to thin the dough. Avocado oil is our favorite neutral oil, but you can use other oils, or melted vegan butter.
- Oat flour + potato starch – this gluten-free combination provides the perfect balance of goodness while adding lightness to prevent the muffins from being again thick and moist.
- A classic of morning glory – grated apple and carrot, shredded coconut, raisins, walnuts, cinnamon, vanilla extract, salt and baking soda.
- Baking powder – Gluten-free baked goods tend to be dense and gummy than those made with all-purpose flour, so we add baking powder to give it a little extra lift!
To make your muffins, combine the orange juice and flaxseed meal and let the mixture rest for a few minutes to thicken.
While that’s boiling, you can grate the carrot and apple using the large side of the box grater (see below).
Then you’ll add the rest of the ingredients, starting with the wet, then the dry, and finally allllll that good stuff!
Divide the batter between your muffin cups, and let’s bake!
Let it cool a bit, then those beauties are ready!
We think you will LOVE these muffins! They are:
Healthy
It’s satisfying
Moisture
Tender
It is naturally sweet
Subtly spiced
It is full of fruits, nuts and vegetables
& FUN!
These muffins are perfect for on-the-go or a delicious breakfast! They pair especially well with a glass of non-dairy milk or a warm cup of coffee or tea.
More Vegan Gluten-Free Muffin Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag the photo @the minimalistbaker on Instagram. Hello, friends!
Services 12 (Muffins)
- 1 ½ Tbsp flaxseed meal*
- 1/2 cup freshly squeezed orange juice, and pulp (2 oranges yield ~ 1/2 cup or 120 ml juice)
- 2/3 cup coconut sugar
- 1/3 cup non-dairy milk (plain, unsweetened // we used almond)
- 1/4 cup avocado oil (or other neutral oil or melted vegan butter or coconut oil)
- 1 ½ tsp vanilla extract
- 1 cup oat flour* (certified gluten-free as required)
- 1 cup potato starch* (NOT potato flour)
- 1 ½ tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea ​​salt
- 1 cup (packed) grated apple (1 large or 2 small apples yields ~1 packed cup or 170 g)
- 2/3 cup (packed) grated carrot (1 medium or 2 small carrots ~ 2/3 cup or 90 g)
- 1/3 cup dried (or other dried fruit of your choice, such as cranberries or currants, chopped if large)
- 1/2 cup the despicable coconut (or remove more walnuts)
- 2/3 cup chopped walnuts (omit if you don’t have nuts // or coconut on top)
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Preheat the oven to 350 degrees F (176 C) and grease a standard-sized muffin pan or line with parchment paper.
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In a large mixing bowl, whisk together the flaxseed meal and orange juice. Allow to rest for a few minutes to gel / thicken. If you haven’t grated your carrots and apples yet, you can do so now (we used the large/coarser part of this box grater). There is no need to squeeze the juice out of a grated apple or carrot. Set them aside until ready to add.
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Once the flaxseed has hardened, add the coconut sugar, non-dairy milk, avocado oil (or melted butter), and vanilla. Whisk until well combined.
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Add the oat flour, potato starch, cinnamon, ginger, baking soda, baking powder, and salt. Blend until smooth with no lumps remaining. Then add the grated carrots and apples and mix until well combined.
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Add raisins, shredded coconut, and chopped walnuts and mix again. Let the batter rest for 5 minutes to thicken slightly.
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Divide the batter evenly between 12 muffin cups (amount as the recipe is written // adjust if you’re changing the default number of servings). They will be full! Bake for 20-24 minutes or until the muffins are risen, dry to the touch, and a toothpick inserted in the center comes out clean.
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These muffins can be enjoyed warm, but they will be very moist. We like to let them cool for at least 20 minutes before enjoying them with a glass of non-dairy milk or a warm cup of coffee or tea.
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Best when fresh. Leftover muffins keep covered at room temperature for 2-3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month (or longer).
*We tested replacing the oat flour and potato starch with 2 cups of our Best 1:1 GF Flour Blend. The batter was thick and the muffins were a little gummy and tasteless, but still delicious.
*If oat-free, you can try buckwheat flour instead of oat flour. We have not tested this modification. Let us know in the comments if you try!
*Nutrition knowledge is a rough measure.
Serving: 1 a muffin Calories: 244 Carbohydrates: 35.7 g Protein: 2.5 g Oil: 11.2 g Saturated Fats: 2.9 g Polyunsaturated Fats: 3.7 g Monounsaturated Fats: 4 g Trans Fats: 0 g Cholesterol: 0 mg Sodium: 256 mg Potassium: 180 mg Fiber: 2.8 g Sugar: 16.6 g Vitamin A: 214 IU Vitamin C: 6.5 mg Calcium: 59 mg Iron: 0.8 mg
