# Morning Glory Muffins: A Vegan and Gluten-Free Treat
Introducing morning glory muffins, crafted to be **vegan + gluten-free**! This timeless delight was first made by Pam McKinstry in 1978 at her Nantucket establishment, Morning Glory Cafe, and features muffins that are **lightly sweet, subtly spiced**, and brimming with fruits, veggies, AND nuts.
Our gluten-free adaptation utilizes oat flour and potato starch (no almond flour here!) to create a muffin that’s **nourishing** and **fulfilling**. Brew up your favorite coffee or tea and let’s whip up some muffins!
## What Ingredients Are in Morning Glory Muffins?
The [original morning glory muffins](https://www.earthboundfarm.com/recipes/the-original-morning-glory-muffins/) by Chef Pam McKinstry are **loaded with nutritious ingredients** that make them unique among muffins: shredded coconut, raisins, grated apple and carrots, pineapple pieces, pecans or walnuts, and cinnamon. For the **traditional muffin components**, she includes flour, sugar, baking soda, salt, eggs, vegetable oil, and vanilla extract.
Our contemporary version retains most of the nutritious ingredients but substitutes some of the classic components to ensure they are vegan, gluten-free, naturally sweetened, and *even* more nourishing. Does that sound appealing to you? Let us guide you through the process!
## How to Prepare Vegan Gluten-Free Morning Glory Muffins
Our rendition of these **1-bowl**, fruit- & veggie-rich muffins comprises the following ingredients:
– **Flaxseed meal + orange juice** – this blend forms the “flax egg” that keeps these muffins vegan/egg-free while adding natural sweetness and a hint of orange flavor!
– **Coconut sugar** – a sweetener with a low glycemic index that boasts a subtle caramel flavor. Brown sugar or cane sugar could also be suitable!
– **Avocado oil + dairy-free milk** – our recipe uses less oil than the traditional version, where dairy-free milk helps to thin the batter. Avocado oil is our top choice for a neutral oil, but you may use an alternative oil or even melted vegan butter.
– **Oat flour + potato starch** – this gluten-free mixture provides the ideal balance, ensuring the muffins are wholesome yet light enough to avoid being *too* dense and moist.
– **Morning glory essentials** – grated apple and carrot, shredded coconut, raisins, walnuts, cinnamon, vanilla extract, salt, and baking soda.
– **Baking powder** – gluten-free baked goods can be denser and stickier than those made with all-purpose flour, so we incorporate baking powder for an added lift!
To prepare your muffins, combine the orange juice and flaxseed meal and allow the mixture to rest for a few minutes to thicken.
While it’s thickening, grate the carrot and apple using the large side of a box grater.
Next, incorporate the remaining ingredients, beginning with the wet components, followed by the dry, and finally all those tasty additions!
Distribute the batter into your muffin cups, and let’s bake!
Allow to cool for a moment, and then those delightful treats are ready for you!
We believe you’ll ADORE these muffins! They are:
– Wholesome
– Fulfilling
– Moist
– Tender
– Naturally sweet
– Subtly spiced
– Loaded with fruits, nuts & veggies
– & SO tasty!
These muffins are ideal for snacking on the go or as a sweet breakfast treat! They pair wonderfully with a glass of dairy-free milk or a cozy cup of coffee or tea.
## More Vegan Gluten-Free Muffin Recipes
If you give this recipe a try, please let us know! Leave a comment, give it a rating, and don’t forget to tag a photo on Instagram. Cheers, friends!
### Recipe Details
– **Prep Time**: 15 minutes
– **Cook Time**: 20 minutes
– **Total Time**: 35 minutes
– **Servings**: 12 muffins
– **Course**: Breakfast, Snack
– **Cuisine**: Dairy-Free, Gluten-Free, Vegan
– **Freezer Friendly**: 1 month
– **Does it keep?**: 2-3 Days
### Ingredients
– 1 ½ Tbsp flaxseed meal*
– ½ cup fresh squeezed orange juice, with pulp
– 2/3 cup coconut sugar
– ⅓ cup dairy-free milk (plain, unsweetened)
– ¼ cup avocado oil (or another neutral oil or melted vegan butter)
– 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
– ½ tsp ground ginger
– 1 tsp baking soda
– 1 tsp baking powder
– ½ tsp sea salt