Vegan Morning Glory Muffins are gluten free, oil free and refined sugar free. These healthy muffins are packed full of flavor, are very nutritious and will quickly become a breakfast staple in your home. You can add these to your breakfast repertoire alongside Maple-Vanilla Granola and Banana Muffins.
Want to know what my most requested recipe is at the Rivertown Inn where I am the chef? Yep, these little guys. They are ugly as all get out (see how I spruced them up with those violets?), but the flavor is amazing. We affectionately call these our Rivertown Muffins, but really they’re just a beautified morning glory.
When I first got my hands on this recipe a few years ago it was a muffin people loved. And while it appeared to be healthy on the outside, it contained refined sugars, canola oil, wheat flour and eggs. I have developed and redeveloped this muffin over the years and have landed on something that is super healthy and that I am pretty darn proud of.
One of the things I love about this muffin is the variety of flavors. I switch up the spices depending on the season (like pumpkin spice in place of cinnamon during pumpkin season. Hello!). Or I will switch up the add-ins and throw in chopped dried fruit, crystallized ginger, seeds, nuts, or even dark chocolate if I’m really feeling frisky. I’ve also been known to sub zucchini for the carrots during “zucchini season” in Minnesota, when there is always more zucchini available than things to actually make with it. These muffins are never exactly the same, but they are always delicious.
What ingredients are in vegan gluten free morning glory muffins?
The flours in these gluten free morning glory muffins include ground flax seed, almond flour, oat bran and tapioca starch. The first three ingredients make a hearty, stable base for the muffin and the tapioca starch gives it some lift.
A banana is used in place of eggs which also doubles as a sweetener. There is 1/3 cup of maple syrup and shredded apple to add a touch more sweetness. The apples along with shredded carrots also help to add moisture and texture to the muffin.
Add a few more standard ingredients like baking powder, baking soda, salt, cinnamon and vanilla and you have yourself a delicious muffin!
How to make vegan morning glory muffins
These muffins come together very quickly once you have your carrots and apples shredded. I recommend using a large holed box grater or a food processor if you have one. Food processors make shredding a snap, and this is usually what I opt for.
Next mash your banana and set it aside. I like to use my pastry blender to mash the banana, but a regular old fork works just fine too.
Once you have your shredding and mashing accomplished, add all of your dry ingredients to a large bowl.
Next add the wet ingredients including your carrots and apples to your dry ingredients.
Mix this up with a large spoon and lots of muscle to create the ugliest and tastiest muffin batter on the planet.
Line a muffin tin with paper liners and scoop a scant 1/4 cup into each. This recipe will make 18 muffins.
Bake the muffins at 350F for 18-20 minutes, or until they spring back when pressed lightly in the middle. Allow to cool for 10 minutes and then remove from the muffin tin. You can eat these right away or put them in a freezer-safe container for future use. Enjoy!
Vegan Morning Glory Muffins
- 3 medium (about 1 1/2 cups) carrots shredded
- 3 medium (about 2 cups) apples shredded
- 1 cup (96 grams) ground flax seed
- 1 cup (112 grams) almond flour (sunflower or other seed flours work here too)
- 1 cup (120 grams) oat bran (gluten-free if necessary)
- 2 tablespoons tapioca starch
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons cinnamon
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 1 medium banana mashed
- 1 cup add-ins such as: diced dried fruit, chopped nuts, seeds or dark chocolate *see note
- Preheat the oven to 350F. Line 18 standard sized muffin cups with paper liners and set aside.
- Begin by shredding the apples and carrots. I recommend using a large holed box grater or a food processor if you have one. Shred the carrots and apples and set aside.
- In a large bowl add the ground flax seed, almond flour, oat bran, tapioca starch, baking soda, baking powder, salt and cinnamon. Whisk together until thoroughly combined.
- Add the carrots, apples, maple syrup, vanilla, banana, and desired add-ins. Use a strong spoon or your hands to thoroughly mix the ingredients together.
- Scoop a scant 1/4 cup of batter into the prepared muffin tins. I like to use a 3.5 tablespoon cookie scoop for this, but a measuring cup or spoon works well too. Bake in the preheated oven for 18-20 minutes, or until the muffin springs back when lightly pressed in the middle. Allow to cool for 10 minutes and then remove from the muffin tin to a cooling rack. Enjoy!
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