Meet morning glory muffins. Vegan + Gluten Free! These muffins, a classic snack, were created by Pam McKinstry in 1978 at her Nantucket restaurant Morning Glory Cafe. Lightly sweet, slightly spicy tasteContains fruits, vegetables, and nuts. Ah, yes!
The gluten-free twist uses oat flour and potato starch (no almond flour!) to create a soft dough. muffin that healthy and satisfactory. Let’s brew your favorite coffee or tea and make muffins!
What’s in Morning Glory Muffins?
Chef Pan McKinstry’s original morning glory muffins are filled With healthy food Shredded coconut, raisins, grated apples and carrots, pineapple chunks, pecans or walnuts, and cinnamon can make these muffins stand out from the rest. for Classic Muffin IngredientsShe includes flour, sugar, baking soda, salt, eggs, vegetable oil and vanilla extract.
Our modern twist keeps most of the healthy goodness, but swaps out some of the more classic ingredients for a vegan, gluten-free, natural sweetener and even More wholesome. Does this sound like your jam? Let us show you how it’s done!
How to Make Vegan Gluten Free Morning Glory Muffins
our version 1 bowlMuffins filled with fruits and vegetables are made from the following ingredients:
- Flaxseed meal + orange juice – This combination creates a vegan/egg-free “flax egg” that adds natural sweetness and a subtle orange flavor!
- coconut sugar – A low-glycemic sweetener with a slight caramel flavor. I think brown sugar or cane sugar would work too!
- Avocado oil + dairy-free milk – Our version has less oil than the classic version, which uses dairy-free milk to thin the dough. Avocado oil is our preferred neutral oil, but you can use any other oil or even melted vegan butter.
- Oat flour + potato starch – This gluten-free combination provides the perfect balance of healthy goodness while adding lightness to prevent your muffins from turning sour. ~ degrees Dense and moist.
- morning glory classic – Grated apples and carrots, shredded coconut, raisins, walnuts, cinnamon, vanilla extract, salt and baking soda.
- baking powder – Gluten-free baked goods tend to be denser and stickier than those made with all-purpose flour, so they include baking powder to give them a little lift!
To make the muffins, mix orange juice and ground flaxseed and let sit for a few minutes until thickened.
While it’s thickening, grate the carrots and apples using the large side of a box grater (see below).
Then add the remaining ingredients. Add all the ingredients, starting with the wet ones, then the dry ones, and finally!
Divide the batter into muffin cups and bake them!
Let it cool for a moment and the beauty is ready for you!
We think you will love these muffins! they:
healthy
I’m satisfied
moist
soft
naturally sweet
subtle seasoning
Full of fruits, nuts, and vegetables
& it’s really delicious!
These muffins are perfect as an on-the-go snack or sweet breakfast! It goes especially well with a glass of dairy-free milk or a cup of hot coffee or tea.
More Vegan Gluten Free Muffin Recipes
Let me know if you try this recipe! Don’t forget to leave a comment, rate and tag a photo @minimalist baker On Instagram. Cheers, friends!
night soil 12 (muffin)
- 1 ½ table spoon Flaxseed Meal*
- 1/2 cup Fresh squeezed orange juice, with pulp (2 oranges ~1/2 cup or 120ml juice)
- 2/3 cup coconut sugar
- 1/3 cup dairy-free milk (Plain, unsweetened // I used almonds)
- 1/4 cup avocado oil (Or any other neutral oil or melted vegan butter or coconut oil)
- 1 ½ teaspoon vanilla extract
- 1 cup oatmeal* (Gluten-free certified as required)
- 1 cup Potato Starch* (Not potato flour)
- 1 ½ teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 Cup (packaged) grated apples (1 large apple or 2 small apples is approximately 1 cup or 170 g packed)
- 2/3 Cup (packaged) grated carrots (1 medium carrot or 2 small carrots is about 2/3 cup or 90 g)
- 1/3 cup raisin (Or finely chop any other dried fruit you like, such as cranberries or raisins)
- 1/2 cup dried coconut (or add more walnuts)
- 2/3 cup chopped walnuts (If you don’t have nuts, omit them // or add more coconut)
Preheat oven to 350 degrees F (176 degrees C) and grease a standard-size muffin pan or paper liners.
- In a large mixing bowl, mix together the ground flaxseed and orange juice. Let sit for a few minutes to gel/thicken. If you haven’t already chopped the carrots and apples, you can do so now (we used the large/coarse side of this box grater). There is no need to squeeze out the moisture from the chopped apples or carrots. Set aside until ready to add.
Once the flax seeds have thickened, add the coconut sugar, dairy-free milk, avocado oil (or melted butter), and vanilla. Whisk until well combined.
Add oat flour, potato starch, cinnamon, ginger, baking soda, baking powder, and salt. Mix until smooth and no lumps remain. Then add the chopped carrots and apples and mix until well combined.
Add raisins, desiccated coconut, and chopped walnuts and mix once more. Let the batter sit for ~5 minutes until it thickens slightly.
Divide batter evenly among 12 muffin cups (quantities listed in recipe // adjust if changing base serving sizes). It will be full! Bake for 20 to 24 minutes, or when the muffins are puffed and dry to the touch, and a toothpick inserted into the center comes out almost clean.
- These muffins can be enjoyed warm but are very moist. We like to let it cool for at least 20 minutes before enjoying it with a glass of dairy-free milk or a warm cup of coffee or tea.
Best when fresh. Leftover muffins can be stored at room temperature for 2 to 3 days, in the refrigerator for 4 to 5 days, or in the freezer for 1 month (or more).
*Tested by substituting 2 cups of the best 1:1 GF flour mixture for oat flour and potato starch. The batter was a bit thick and the muffin was a bit chewy, so the texture wasn’t great, but it was still delicious.
*If you don’t have oats, you can use buckwheat flour instead of oat flour. However, we have not tested this fix. If you try it, let me know in the comments!
*Nutritional information is a rough estimate.
clothing material: 1 muffin calorie: 244 carbohydrate: 35.7 g protein: 2.5 g province: 11.2 g Saturated Fat: 2.9 g Polyunsaturated fat: 3.7 g Monounsaturated fat: 4 g Trans fat: 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 steel: 0.8 mg
