Description
Delicious and wholesome Vegan Gluten-Free Morning Glory Muffins that blend the natural sweetness of carrots, apples, and raisins with warm spices, perfect for a nutritious breakfast or snack. These moist muffins are free from dairy and gluten, made with wholesome oat flour and potato starch, and packed with plant-based ingredients and healthy fats.
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 other 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
Produce
- 1 cup (packed) grated apple (about 1 large or 2 small apples)
- 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 additional walnuts)
- 2/3 cup chopped walnuts (omit if nut-free or substitute more coconut)
Instructions
- Preheat the oven and prepare the pan. Preheat your oven to 350°F (176°C) and either grease a standard-size muffin pan or line it with paper liners to prevent sticking.
- 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 your carrots and apples using the coarse side of a box grater; no need to squeeze out any liquid.
- Combine wet ingredients. Once the flaxseed mixture has thickened, add the coconut sugar, dairy-free milk, avocado oil (or your chosen substitute), and vanilla extract. Whisk everything thoroughly until well combined.
- Add dry ingredients and fruits/vegetables. Add oat flour, potato starch, cinnamon, ground ginger, baking soda, baking powder, and sea salt into the wet mixture. Stir until the batter is smooth and free of lumps. Then fold in the shredded carrots and apples until evenly incorporated.
- Incorporate the add-ins. Mix in the raisins, desiccated coconut, and chopped walnuts. Let the batter rest for about 5 minutes to thicken slightly.
- Fill muffin cups and bake. Divide the batter evenly among the 12 muffin cups, filling them up—these muffins will be full. Bake in the preheated oven for 20-24 minutes or until the muffins have risen, feel dry to the touch, and a toothpick inserted in the center comes out mostly clean.
- Cool and serve. These muffins are delicious warm but are quite moist right out of the oven. Allow them to cool for at least 20 minutes before serving, pairing perfectly with dairy-free milk or a hot cup of coffee or tea.
- Storage. Best enjoyed fresh. Store leftovers covered at room temperature for 2-3 days, keep refrigerated for 4-5 days, or freeze for up to 1 month or longer.
Notes
- Use certified gluten-free oat flour if gluten intolerance is a concern.
- Potato starch is different from potato flour—ensure you use the starch for the right texture.
- Feel free to substitute nuts or dried fruits depending on dietary restrictions or preferences.
- Do not squeeze liquid out of shredded apples or carrots; the moisture is important for the batter consistency.
- The flaxseed and orange juice mixture acts as a vegan egg substitute to bind the muffins.
- Allowing the batter to rest before baking helps it to thicken and improves texture.
- Check muffins early at 20 minutes to avoid overbaking depending on your oven.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American