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Vegan Gluten-Free Morning Glory Muffins

🇺🇸 United States · Nantucket

Servings: 12 muffins Prep: 15 minutes Cook: 20-24 minutes Total: 35 minutes

Ingredients

  • 1 1/2 Tbsp flaxseed meal
  • 1/2 cup fresh orange juice, with pulp
  • 2/3 cup coconut sugar
  • 1/3 cup unsweetened dairy-free milk
  • 1/4 cup avocado oil (or other neutral oil, melted vegan butter, or coconut oil)
  • 1 1/2 tsp vanilla extract
  • 1 cup oat flour (certified gluten-free if needed)
  • 1 cup potato starch (not potato flour)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup grated apple, packed
  • 2/3 cup grated carrot, packed
  • 1/3 cup raisins (or other dried fruit)
  • 1/2 cup desiccated coconut
  • 2/3 cup chopped walnuts (omit if nut-free)

Steps

  1. Preheat oven to 350°F (176°C) and grease a muffin pan or line with paper liners.
  2. In a large bowl, whisk together flaxseed meal and orange juice. Let sit a few minutes to thicken.
  3. Shred the carrots and apples if not already done; set aside.
  4. Once the flaxseed mixture has thickened, whisk in coconut sugar, dairy-free milk, avocado oil, and vanilla until well combined.
  5. Add oat flour, potato starch, cinnamon, ginger, baking soda, baking powder, and salt. Mix until smooth with no lumps.
  6. Fold in the shredded carrots and apples until combined.
  7. Add raisins, desiccated coconut, and chopped walnuts, and mix again. Let batter rest about 5 minutes to thicken.
  8. Divide batter evenly among 12 muffin cups; they will be full.
  9. Bake 20-24 minutes, until risen, dry to the touch, and a toothpick comes out mostly clean.
  10. Let muffins cool at least 20 minutes before serving.
  11. Store leftovers covered at room temperature for 2-3 days, refrigerated for 4-5 days, or frozen for up to 1 month.

Notes

Muffins are very moist and best enjoyed fresh.

Source: minimalistbaker.com