{"id":5311,"date":"2026-01-20T12:33:32","date_gmt":"2026-01-20T12:33:32","guid":{"rendered":"https:\/\/diyhaven858.wasmer.app\/index.php\/vegan-gluten-free-morning-glory-muffins\/"},"modified":"2026-01-20T12:33:32","modified_gmt":"2026-01-20T12:33:32","slug":"vegan-gluten-free-morning-glory-muffins","status":"publish","type":"post","link":"https:\/\/diyhaven858.wasmer.app\/index.php\/vegan-gluten-free-morning-glory-muffins\/","title":{"rendered":"Vegan Gluten-Free Morning Glory Muffins"},"content":{"rendered":"


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Say hello to morning glory muffins, made vegan + gluten-free<\/strong>! A classic treat originally created by Pam McKinstry in 1978 at her Nantucket restaurant, Morning Glory Cafe, these muffins are lightly sweet, subtly spiced<\/strong>, and packed with fruits, veggies, AND nuts. OH yeah!\u00a0<\/p>\n

Our gluten-free twist uses oat flour and potato starch (no almond flour!) to create a tender <\/strong>muffin that\u2019s wholesome<\/strong> and satisfying<\/strong>. Brew your favorite coffee or tea and let\u2019s make muffins!\u00a0<\/p>\n

\"Carrots,<\/figure>\n

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What is in Morning Glory Muffins?<\/h2>\n

The original morning glory muffins by Chef Pan McKinstry are filled<\/em> with wholesome goodies<\/strong> that make them stand out from other muffins: shredded coconut, raisins, grated apple and carrots, pineapple chunks, pecans or walnuts, and cinnamon. For the classic muffin ingredients<\/strong>, she includes flour, sugar, baking soda, salt, eggs, vegetable oil, and vanilla extract.<\/p>\n

Our modern twist keeps the majority of the wholesome goodies, but swaps some of the more classic ingredients to make them vegan, gluten-free, naturally sweetened, and even<\/em> more wholesome. Sound like your jam? Let us show you how it\u2019s done!<\/p>\n

How to Make Vegan Gluten-Free Morning Glory Muffins<\/h2>\n

Our version of these 1-bowl<\/strong>, fruit- & veggie-filled muffins is made with the following ingredients:<\/p>\n

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  • Flaxseed meal + orange juice<\/strong> \u2013 this combination creates the \u201cflax egg\u201d that keeps these vegan\/egg-free and adds natural sweetness and a subtle orange flavor!<\/li>\n
  • Coconut sugar<\/strong> \u2013 a lower glycemic sweetener with a slight caramelized flavor. Brown sugar or cane sugar would also likely work!<\/li>\n
  • Avocado oil + dairy-free milk<\/strong> \u2013 our version is lower in oil than the classic, which is where dairy-free milk comes in to thin out the batter. Avocado oil is our preferred neutral oil, but you can use another oil, or even melted vegan butter.<\/li>\n
  • Oat flour + potato starch<\/strong> \u2013 this gluten-free combination provides the perfect balance of being wholesome while adding lightness to prevent the muffins from becoming too <\/em>dense and moist.<\/li>\n
  • Morning glory classics<\/strong> \u2013 grated apple and carrot, shredded coconut, raisins, walnuts, cinnamon, vanilla extract, salt, and baking soda.<\/li>\n
  • Baking powder<\/strong> \u2013 gluten-free baked goods are more prone to being dense and gummy than those made with all-purpose flour, so we include baking powder to provide a little extra lift!<\/li>\n<\/ul>\n

    To make your muffins, combine the orange juice and flaxseed meal and let the mixture rest for a few minutes to thicken.<\/p>\n

    \"Pouring<\/figure>\n

    While that\u2019s thickening, you can grate the carrot and apple using the large side of a box grater (see below).<\/p>\n

    \"Grating<\/figure>\n

    Then you\u2019ll add the remaining ingredients, starting with the wet, then the dry, and finally alllllll those goodies!<\/p>\n

    \"Bowl<\/figure>\n

    Divide the batter between your muffin cups, and let\u2019s bake!<\/p>\n

    \"Muffin<\/figure>\n

    Let cool for a bit, then those beauties are ready for you!<\/p>\n

    \"Muffin<\/figure>\n

    We think you\u2019ll LOVE these muffins! They\u2019re:<\/p>\n

    Wholesome
    Satisfying
    Moist
    Tender
    Naturally sweet
    Subtly spiced
    Packed with fruits, nuts & veggies
    & SO delicious!<\/p>\n

    These muffins are perfect for on-the-go snacking or a sweet breakfast treat! They pair especially well with a glass of dairy-free milk or a warm cup of coffee or tea.\u00a0<\/p>\n

    More Vegan Gluten-Free Muffin Recipes<\/h2>\n

    If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/strong>\u00a0on Instagram. Cheers, friends!<\/p>\n

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    Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

    Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

    Total Time <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n

    Servings <\/span>12<\/span> (Muffins)<\/span><\/span><\/p>\n

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    Course <\/span>Breakfast, Snack<\/span><\/p>\n

    Cuisine <\/span>Dairy-Free, Gluten-Free, Vegan<\/span><\/p>\n

    Freezer Friendly <\/span>1 month<\/span><\/p>\n

    Does it keep? <\/span>2-3 Days<\/span><\/p>\n<\/div>\n

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    • 1 \u00bd<\/span> Tbsp<\/span> flaxseed meal*<\/span><\/li>\n
    • 1\/2<\/span> cup<\/span> fresh squeezed orange juice, with pulp<\/span> (2 oranges yield ~1\/2 cup or 120 ml juice)<\/span><\/li>\n
    • 2\/3<\/span> cup<\/span> coconut sugar<\/span><\/li>\n
    • 1\/3<\/span> cup<\/span> dairy-free milk <\/span> (plain, unsweetened \/\/ we used almond)<\/span><\/li>\n
    • 1\/4<\/span> cup<\/span> avocado oil <\/span> (or another neutral oil or melted vegan butter or coconut oil)<\/span><\/li>\n
    • 1 \u00bd<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n
    • 1<\/span> cup<\/span> oat flour*<\/span> (certified gluten-free as needed)<\/span><\/li>\n
    • 1<\/span> cup<\/span> potato starch*<\/span> (NOT potato flour)<\/span><\/li>\n
    • 1 \u00bd<\/span> tsp<\/span> ground cinnamon<\/span><\/li>\n
    • 1\/2<\/span> tsp<\/span> ground ginger<\/span><\/li>\n
    • 1<\/span> tsp<\/span> baking soda<\/span><\/li>\n
    • 1<\/span> tsp<\/span> baking powder<\/span><\/li>\n
    • 1\/2<\/span> tsp<\/span> sea salt<\/span><\/li>\n
    • 1<\/span> cup (packed)<\/span> grated apple<\/span> (1 large or 2 small apples yield ~1 cup packed or 170 g)<\/span><\/li>\n
    • 2\/3<\/span> cup (packed)<\/span> grated carrot<\/span> (1 medium or 2 small carrots yield ~2\/3 cup or 90 g)<\/span><\/li>\n
    • 1\/3<\/span> cup<\/span> raisins<\/span> (or other dried fruit of choice, like cranberries or currants, chopped if large)<\/span><\/li>\n
    • 1\/2<\/span> cup<\/span> desiccated coconut<\/span> (or sub more walnuts)<\/span><\/li>\n
    • 2\/3<\/span> cup<\/span> chopped walnuts<\/span> (omit if nut-free \/\/ or sub more coconut)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        Preheat oven to 350 degrees F (176 C) and grease a standard-size muffin pan or line with paper liners.<\/p>\n<\/li>\n

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        In a large mixing bowl, whisk together the flaxseed meal and orange juice. Let rest for a few minutes to gel\/thicken. If you haven\u2019t already shredded your carrots and apples, you can do so now (we used the large\/coarse side of this box grater). There\u2019s no need to squeeze out liquid from the shredded apple or carrot. Set them aside until ready to add.<\/span><\/div>\n<\/li>\n
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        Once the flaxseed has thickened, add the coconut sugar, dairy-free milk, avocado oil (or melted butter), and vanilla. Whisk until well combined. <\/span><\/p>\n<\/li>\n

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        Add the oat flour, potato starch, cinnamon, ginger, baking soda, baking powder, and salt. Mix until smooth with no lumps remaining. Then add the shredded carrots and apples and mix until well combined.<\/span><\/p>\n<\/li>\n

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        Add the raisins, desiccated coconut, and chopped walnuts and mix once more. Let the batter rest for ~5 minutes to thicken slightly.<\/p>\n<\/li>\n

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        Divide the batter evenly between 12 muffin cups (amount as recipe is written \/\/ adjust if altering the default number of servings). They will be full! Bake for 20-24 minutes or until the muffins have risen, are dry to the touch, and a toothpick inserted in the center comes out mostly clean.<\/span><\/p>\n<\/li>\n

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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 dairy-free milk or a warm cup of coffee or tea.<\/span><\/div>\n<\/li>\n
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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).<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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