This recipe for Vegan Gluten Free Morning Glory Muffins has been a long time coming. I first attempted to make them over a year ago, and it took me 5…maybe 6 tries to perfect the recipe. I didn’t give up because I’m stubborn like that. And I’m glad I stuck with it, because LOOK AT THESE:
Each time I tried to make them, the flavour was always perfect. It was the texture that was never right. I don’t remember what the specific texture problems were the first few times. I do remember that the attempt just before I hit the jackpot, involved changing up the recipe by using some almond flour and that was an epic fail. Probably the worse one of all.
When I took that batch out of the oven, they sunk in the middle and when I broke one apart, it was raw, even though they had been baking for more than enough time. No matter what, they were never going to fully bake or have a good muffin-like texture. I snapped a pic of that attempt, click here if you want to see the sunken, gooey, gummy, mess. They tasted good, though!
So I went back to the drawing board, eliminated the almond flour, changed a few other things and went back to what I was used to doing with my other muffin recipes. And it worked.
Have you ever failed at a recipe so badly that you vowed you would stick with it until you got it right and then you finally did it? This wasn’t the first time around that block for me š
These Vegan Gluten Free Morning Glory Muffins are loaded with shredded carrots, coconut, raisins, and apples. You may also add some chopped nuts if you like, but those are optional (I didn’t add them to this batch).
And it’s important to note that these muffins are in no way gummy inside like my past fail (see the pic I linked to above). They’re just the way a muffin should be. I took a pic so you could see:
Have them with tea, coffee, hot chocolate, a latte, or on their own. Whatever you like, they are delicious either way. They taste extra good to me because of how much work it took to get them right.
And if you like this recipe, I think you’ll also like my carrot ginger muffins, or my carrot coconut muffins too!
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How to Make Vegan Gluten Free Morning Glory Muffins
- 2 tbsp ground flax seeds + 6 tbsp water
- 1 3/4 cups gluten-free flour blend (I use Bob's Red Mill, see note below)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup melted coconut oil (plus extra for greasing muffin tin if not using liners)
- 1 tsp vanilla
- 1/2 cup plain, unsweetened applesauce
- 1/4 cup unsweetened non-dairy milk (room temperature)
- 1/2 cup coconut sugar
- 1 apple, peeled and chopped into small cubes
- 1/2 cup shredded coconut (fresh or dried, see note below)
- 1/2 cup raisins
- 3/4 cup grated carrots
- 1/2 cup chopped walnuts (optional)
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Preheat oven to 350Ā°F.
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Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
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Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
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In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and non-dairy milk together. Stir in coconut sugar until blended.
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Slowly add the dry mixture to the wet mixture and stir until combined.
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Fold in the apples, shredded coconut, raisins, carrots, and walnuts (if using) until well incorporated.
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Divide batter into the 12 muffin cups.
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Bake for 20-25 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
- It's important to know that all gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different blends. I have never used any other brand of flour to make these muffins (other than Bob's Red Mill), so please know that your results may not be the same as mine if you substitute with a different flour.
- Fresh or dried coconut will both work fine in this recipe. Click to learn how to crack open and use a whole coconut.
- Calorie count is without walnuts.
Mary @ Fit and Fed says
Baking can be that way, especially when you are creating a gluten-free recipe. These look great though, I’m glad you persisted!
Gwen says
Thanks, Mary! Me too š
Erin says
Morning glory muffins make me so happy š I am glad you were able to perfect your recipe! These look super yummy!
Gwen says
Thanks, Erin! They make me happy too š Especially happy since I was able to finally get the recipe!
Diane says
Made these tonight. They are excellent! Thanks for your hard work and for sharing!
Gwen says
Glad you love them, Diane! Thanks for stopping by and letting me know š
Jody says
These were outstanding! I am fairly new to gluten free baking and continue to be frustrated with most of the recipes I find online that only “resemble” the foods I’m used to.
Thanks for persisting-you got a great product!
Gwen says
I’m glad I persisted with this one too, Jody! I’m so happy you like the muffins! This is actually one of my favourite recipes to make. Keep trying with the gluten-free baking. It’s a bit tricky at first, but once you get the hang of it, it’s not so bad š
Darlene says
These muffins are awesome. Tender, tasty and a new staple in my kitchen.
Gwen says
This is amazing to hear, Darlene! So happy that you love them. I need to make them again soon!
Caroline says
I’m new to gluten free and vegan baking, and I have made many things that are “ok” or “just edible”. These are my new favorite muffins. Tender, moist, perfect for breakfast and quite healthy. Perfect with a bowl of hot oatmeal.
Gwen says
Your comment made my day, Caroline! I’m so happy that you like them this much! Gluten free and vegan baking are tricky at first, but once you get it, it’s amazing š Enjoy the muffins!
Francis says
I follow a vegan and gluten free diet. I’ve always lusted for a great vegan and gluten free morning glory muffin recipe. I have now made this recipe more than ten times and I receive raves from everyone who has tried them. Thanks for the hard work and many hours of recipe testing. We appreciate it.
Gwen @ Delightful Adventures says
Oh, Francis, this note made me smile. Thank you so much for taking the time to leave it and for letting me know how much you love the recipe. It’s a favourite of mine as well. This is definitely one of my recipes that I’m glad I persisted with! Enjoy your Sunday š