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Vegan Gluten-Free Morning Glory Muffins Recipe

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3.9 from 7 reviews

Delicious and wholesome Vegan Gluten-Free Morning Glory Muffins perfect for a nutritious breakfast or snack. Made with oat flour, grated apple and carrot, warm spices, nuts, and dairy-free ingredients, these muffins are moist, flavorful, and suitable for those following vegan and gluten-free diets.

Ingredients

Wet Ingredients

  • 1 ½ Tbsp flaxseed meal
  • 1/2 cup fresh squeezed orange juice, with pulp (from about 2 oranges)
  • 2/3 cup coconut sugar
  • 1/3 cup dairy-free milk (plain, unsweetened, such as almond milk)
  • 1/4 cup avocado oil (or another neutral oil, melted vegan butter, or coconut oil)
  • 1 ½ tsp vanilla extract

Dry Ingredients

  • 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

Fruits and Vegetables

  • 1 cup packed grated apple (about 1 large or 2 small apples, no need to remove liquid)
  • 2/3 cup packed grated carrot (about 1 medium or 2 small carrots)

Add-ins

  • 1/3 cup raisins (or other dried fruit like cranberries or currants, chopped if large)
  • 1/2 cup desiccated coconut (or substitute more walnuts)
  • 2/3 cup chopped walnuts (omit if nut-free or substitute more coconut)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (176°C). Grease a standard muffin pan or line it with paper liners to prevent sticking.
  2. Mix flaxseed and orange juice: In a large mixing bowl, whisk together the flaxseed meal and fresh orange juice. Let this mixture rest for a few minutes to allow it to gel and thicken. Meanwhile, shred the carrots and apples using the coarse side of a grater if not already done. There’s no need to squeeze out any liquid from these.
  3. Add wet ingredients: Once the flaxseed mixture has thickened, whisk in the coconut sugar, dairy-free milk, avocado oil (or your chosen oil/butter), and vanilla extract until well combined.
  4. Incorporate dry ingredients and produce: Add oat flour, potato starch, cinnamon, ground ginger, baking soda, baking powder, and sea salt to the wet ingredients. Mix thoroughly until you achieve a smooth, lump-free batter. Fold in the grated carrots and apples, mixing well to combine.
  5. Add raisins, coconut, and walnuts: Stir in the raisins, desiccated coconut, and chopped walnuts. Let the batter rest for about 5 minutes so it thickens slightly.
  6. Fill muffin cups and bake: Evenly divide the batter into the 12 prepared muffin cups; they will be quite full. Bake for 20-24 minutes or until muffins have risen, feel dry to the touch, and a toothpick inserted in the center comes out mostly clean.
  7. Cool and serve: Enjoy these muffins warm if desired, though they will be very moist right out of the oven. It’s best to let them cool for at least 20 minutes for optimal texture. They pair wonderfully with dairy-free milk or a warm beverage like coffee or tea.
  8. Storage tips: These muffins are best enjoyed fresh. Store leftovers covered at room temperature for 2-3 days, refrigerate for 4-5 days, or freeze for up to 1 month or longer.

Notes

  • If you prefer, you can substitute the walnuts with extra desiccated coconut or omit nuts entirely for a nut-free version.
  • Ensure your oat flour is certified gluten-free if you have gluten sensitivities.
  • The use of flaxseed meal combined with orange juice acts as an effective vegan egg replacer for binding.
  • No need to squeeze out liquid from the grated apple and carrot; their moisture helps keep the muffins tender.
  • Adjust the baking time slightly if you alter the size or number of muffins.

Find it online: https://recipefeastful.com/vegan-gluten-free-morning-glory-muffins-recipe/