Say whats up to morning glory muffins, made vegan + gluten-free! A traditional deal with initially created by Pam McKinstry in 1978 at her Nantucket restaurant, Morning Glory Cafe, these muffins are frivolously candy, subtly spiced, and filled with fruits, veggies, AND nuts. OH yeah!
Our gluten-free twist makes use of oat flour and potato starch (no almond flour!) to create a young muffin that’s healthful and satisfying. Brew your favourite espresso or tea and let’s make muffins!
What’s in Morning Glory Muffins?
The authentic morning glory muffins by Chef Pan McKinstry are crammed with healthful goodies that make them stand out from different muffins: shredded coconut, raisins, grated apple and carrots, pineapple chunks, pecans or walnuts, and cinnamon. For the traditional muffin substances, she contains flour, sugar, baking soda, salt, eggs, vegetable oil, and vanilla extract.
Our fashionable twist retains the vast majority of the healthful goodies, however swaps a number of the extra traditional substances to make them vegan, gluten-free, naturally sweetened, and even extra healthful. Sound like your jam? Allow us to present you the way it’s achieved!
Learn how to Make Vegan Gluten-Free Morning Glory Muffins
Our model of those 1-bowl, fruit- & veggie-filled muffins is made with the next substances:
- Flaxseed meal + orange juice – this mixture creates the “flax egg” that retains these vegan/egg-free and provides pure sweetness and a delicate orange taste!
- Coconut sugar – a decrease glycemic sweetener with a slight caramelized taste. Brown sugar or cane sugar would additionally probably work!
- Avocado oil + dairy-free milk – our model is decrease in oil than the traditional, which is the place dairy-free milk is available in to skinny out the batter. Avocado oil is our most well-liked impartial oil, however you need to use one other oil, and even melted vegan butter.
- Oat flour + potato starch – this gluten-free mixture offers the proper steadiness of being healthful whereas including lightness to stop the muffins from changing into too dense and moist.
- Morning glory classics – grated apple and carrot, shredded coconut, raisins, walnuts, cinnamon, vanilla extract, salt, and baking soda.
- Baking powder – gluten-free baked items are extra susceptible to being dense and gummy than these made with all-purpose flour, so we embody baking powder to offer a little bit additional raise!
To make your muffins, mix the orange juice and flaxseed meal and let the combination relaxation for a couple of minutes to thicken.
Whereas that’s thickening, you may grate the carrot and apple utilizing the massive facet of a field grater (see beneath).
Then you definately’ll add the remaining substances, beginning with the moist, then the dry, and at last alllllll these goodies!
Divide the batter between your muffin cups, and let’s bake!
Let cool for a bit, then these beauties are prepared for you!
We expect you’ll LOVE these muffins! They’re:
Healthful
Satisfying
Moist
Tender
Naturally candy
Subtly spiced
Filled with fruits, nuts & veggies
& SO scrumptious!
These muffins are excellent for on-the-go snacking or a candy breakfast deal with! They pair particularly properly with a glass of dairy-free milk or a heat cup of espresso or tea.
Extra Vegan Gluten-Free Muffin Recipes
In the event you do that recipe, tell us! Go away a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 12 (Muffins)
- 1 ½ Tbsp flaxseed meal*
- 1/2 cup recent 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 one other impartial oil or melted vegan butter or coconut oil)
- 1 ½ tsp vanilla extract
- 1 cup oat flour* (licensed gluten-free as wanted)
- 1 cup potato starch* (NOT potato flour)
- 1 ½ tsp floor cinnamon
- 1/2 tsp floor ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup (packed) grated apple (1 massive 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 different dried fruit of selection, like cranberries or currants, chopped if massive)
- 1/2 cup desiccated coconut (or sub extra walnuts)
- 2/3 cup chopped walnuts (omit if nut-free // or sub extra coconut)
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Preheat oven to 350 levels F (176 C) and grease a standard-size muffin pan or line with paper liners.
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In a big mixing bowl, whisk collectively the flaxseed meal and orange juice. Let relaxation for a couple of minutes to gel/thicken. In the event you haven’t already shredded your carrots and apples, you are able to do so now (we used the massive/coarse facet of this field grater). There’s no have to squeeze out liquid from the shredded apple or carrot. Set them apart till prepared so as to add.
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As soon as the flaxseed has thickened, add the coconut sugar, dairy-free milk, avocado oil (or melted butter), and vanilla. Whisk till properly mixed.
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Add the oat flour, potato starch, cinnamon, ginger, baking soda, baking powder, and salt. Combine till clean with no lumps remaining. Then add the shredded carrots and apples and blend till properly mixed.
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Add the raisins, desiccated coconut, and chopped walnuts and blend as soon as extra. Let the batter relaxation for ~5 minutes to thicken barely.
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Divide the batter evenly between 12 muffin cups (quantity as recipe is written // alter if altering the default variety of servings). They are going to be full! Bake for 20-24 minutes or till the muffins have risen, are dry to the contact, and a toothpick inserted within the heart comes out principally clear.
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These muffins could be loved heat, however they are going to be very moist. We prefer to allow them to cool for at the least 20 minutes earlier than having fun with them with a glass of dairy-free milk or a heat cup of espresso or tea.
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Greatest when recent. Leftover muffins hold lined at room temperature for 2-3 days, within the fridge for 4-5 days, or within the freezer for 1 month (or longer).
*We examined changing the oat flour and potato starch with 2 cups of our Greatest 1:1 GF Flour Mix. The batter was thicker and the muffins have been a little bit gummy and didn’t style as healthful, however they have been nonetheless scrumptious.
*If oat-free, you could possibly attempt buckwheat flour as an alternative of oat flour. We haven’t examined this modification, although. Tell us within the feedback in case you attempt it!
*Vitamin data is a tough estimate.
Serving: 1 muffin Energy: 244 Carbohydrates: 35.7 g Protein: 2.5 g Fats: 11.2 g Saturated Fats: 2.9 g Polyunsaturated Fats: 3.7 g Monounsaturated Fats: 4 g Trans Fats: 0 g Ldl 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
