Vegan Gluten-Free Morning Glory Muffins
Vegan + gluten-free morning glory muffins packed with apples, carrots, raisins, coconut, and walnuts! Tender, wholesome, satisfying, and easy to make with just 1 bowl required!
Servings 12 (Muffins)
Ingredients
- 1 ½ Tbsp flaxseed meal*
- 1/2 cup fresh squeezed orange juice, with pulp (2 oranges yield ~1/2 cup or 120 ml juice)
- 2/3 cup coconut sugar
- 1/3 cup dairy-free milk (plain, unsweetened // we used almond)
- 1/4 cup avocado oil (or another neutral oil or melted vegan butter or coconut oil)
- 1 ½ tsp vanilla extract
- 1 cup oat flour* (certified gluten-free as needed)
- 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 yield ~1 cup packed or 170 g)
- 2/3 cup (packed) grated carrot (1 medium or 2 small carrots yield ~2/3 cup or 90 g)
- 1/3 cup raisins (or other dried fruit of choice, like cranberries or currants, chopped if large)
- 1/2 cup desiccated coconut (or sub more walnuts)
- 2/3 cup chopped walnuts (omit if nut-free // or sub more coconut)
Instructions
- Preheat oven to 350 degrees F (176 C) and grease a standard-size muffin pan or line with paper liners.
- 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’t already shredded your carrots and apples, you can do so now (we used the large/coarse side of this box grater). There’s no need to squeeze out liquid from the shredded apple or carrot. Set them aside until ready to add.
- Once the flaxseed has thickened, add the coconut sugar, dairy-free milk, avocado oil (or melted butter), and vanilla. Whisk until well combined.
- 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.
- Add the raisins, desiccated coconut, and chopped walnuts and mix once more. Let the batter rest for ~5 minutes to thicken slightly.
- 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.
- 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.
- 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).
Video
Notes
*If you want to use an egg instead of flaxseed meal, we suggest 1 large egg (or 2 small eggs) and slightly less dairy-free milk. We haven’t tested it this way, though! Let us know in the comments if you try it.
*We tested replacing the oat flour and potato starch with 2 cups of our Best 1:1 GF Flour Blend. The batter was thicker and the muffins were a little gummy and didn’t taste as wholesome, but they were still delicious.
*If oat-free, you could try buckwheat flour instead of oat flour. We haven’t tested this modification, though. Let us know in the comments if you try it!
*Nutrition information is a rough estimate.
*We tested replacing the oat flour and potato starch with 2 cups of our Best 1:1 GF Flour Blend. The batter was thicker and the muffins were a little gummy and didn’t taste as wholesome, but they were still delicious.
*If oat-free, you could try buckwheat flour instead of oat flour. We haven’t tested this modification, though. Let us know in the comments if you try it!
*Nutrition information is a rough estimate.
Nutrition (1 of 12 servings)
Serving: 1 muffin Calories: 244 Carbohydrates: 35.7 g Protein: 2.5 g Fat: 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 Iron: 0.8 mg