These vegan and gluten-free morning glory muffins offer a modern twist on a beloved classic. Originally created by Chef Pam McKinstry in 1978 at her Nantucket cafe, these muffins are packed with fruits, vegetables, and nuts for a wholesome and satisfying treat. The recipe has been adapted to remove eggs and gluten without sacrificing flavor or texture.
The History and Appeal of Morning Glory Muffins
Morning glory muffins stand out from other baked goods due to their unique combination of ingredients: shredded coconut, raisins, grated apple and carrot, pineapple, pecans or walnuts, and a warming blend of cinnamon. These muffins were designed to be a vibrant, nutrient-rich breakfast or snack option, a concept that remains appealing today.
What Makes This Recipe Different?
This recipe maintains the core spirit of the original while catering to modern dietary preferences. By using oat flour and potato starch instead of traditional wheat flour, the recipe delivers a tender, gluten-free muffin that doesn’t compromise on taste. The flaxseed meal and orange juice replace eggs, providing binding and subtle sweetness. Avocado oil keeps the muffins moist without relying on dairy.
How to Make Vegan Gluten-Free Morning Glory Muffins
This recipe requires just one bowl for easy preparation. Here’s a breakdown of the ingredients and steps:
Key Ingredients:
- Flaxseed Meal & Orange Juice: Creates a vegan “egg” substitute, adding moisture and a hint of citrus.
- Coconut Sugar: A natural sweetener with a caramelized flavor.
- Avocado Oil & Dairy-Free Milk: Provides moisture without dairy. Avocado oil offers a neutral flavor.
- Oat Flour & Potato Starch: The gluten-free base, ensuring a light and tender crumb.
- Classic Mix-Ins: Grated apple and carrot, shredded coconut, raisins, walnuts, cinnamon, vanilla, and baking soda for leavening.
Instructions:
- Combine flaxseed meal and orange juice; let sit to thicken.
- Grate apple and carrot.
- Mix wet ingredients (thickened flaxseed mixture, coconut sugar, oil, milk, vanilla).
- Add dry ingredients (oat flour, potato starch, spices, baking soda).
- Fold in grated vegetables, raisins, coconut, and walnuts.
- Divide batter into muffin cups and bake at 350°F (176°C) for 20-24 minutes.
Why These Muffins Stand Out
These muffins are more than just a gluten-free or vegan option; they’re a celebration of wholesome ingredients. The combination of fruits, vegetables, and nuts provides natural sweetness, fiber, and essential nutrients. They’re perfect for a quick breakfast, a midday snack, or a sweet treat without the guilt.
Serving Suggestions
Enjoy these muffins warm with dairy-free milk or a cup of coffee or tea. They stay fresh for 2-3 days at room temperature, 4-5 days refrigerated, or up to a month frozen.
These muffins prove that dietary restrictions don’t have to mean sacrificing flavor or enjoyment. Whether you’re vegan, gluten-free, or simply looking for a healthier treat, this recipe delivers a delightful experience.
