This Healthy Morning Glory Muffins recipe is the first one of its kind on Fresh is Real! Good gluten-free, vegan and allergen-friendly muffins can be tricky to achieve but I’m hoping that I’ve simplified the process enough to encourage all levels of bakers to try!
These muffins make a nutritious snack even if you don’t follow a diet free of gluten, eggs and dairy plus they’re oil-free and nut-free! This recipe was tested until perfect so I hope you try baking them!
Healthy Morning Glory Muffins
No one wants to bake or eat gummy muffins, right? And with gluten-free all purpose flour mixes I find that muffins are often too sticky in texture and never feel perfectly baked!
In this recipe, I kept the dry ingredients simple. Find one gluten-free flour you like such as buckwheat, sorghum or maybe even millet flour and combine it with gluten-free quick oats.
ALLERGEN NOTICE: Make sure the ingredients you purchase are prepared in a facility free from the top allergens you avoid. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions. Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.
To make these muffins you will need:
- 2 mixing bowls
- Medium and coarse grater
- Carrot peeler
- Zester or fine grater
- Orange juicer (or you can squeeze the orange by hand)
- Measuring spoons and cups
- Muffin pan
- Muffin Liners (Unbleached Parchment Paper)
- Spoon(s) or a fork
Wet and Dry Ingredients Method
The best tip I can offer when making muffins is to not overmix the ingredients and take the time to incorporate the wet ingredients into the dry.
One-bowl mixtures are great but this recipe works best by separating the wet from the dry to begin. Then with a gentle mix, you incorporate both—that’s it!
Great for Beginners
Learning how to bake gluten-free treats without eggs or dairy can include a learning curve. This is a wonderful recipe to start with.
And even though this recipe is allergen-friendly, anyone can bake and enjoy these healthy muffins!
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.
The group is a great place to ask your allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
Previously on FiR
Last week, I made a beautiful rustic looking Cherry Apple Galette. The recipe only has about 10 ingredients, and I bet you could probably try other frozen or fresh fruits if you want!
Did You Make This Recipe?
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The perfect muffins to make when you want a nutritious baked good filled with fresh carrots, apples, orange juice and zest! Adding unsweetened shredded coconut and organic raisins creates the best bundle of flavour all in one little gluten-free, vegan and allergen-friendly treat!
- 1/3 cup water
- 1/4 cup golden flaxseed meal
- 3/4 cup plant (non-dairy) milk*
- 1/4 cup coconut palm sugar or maple syrup
- 1/4 cup, orange juice, freshly squeezed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fresh orange zest
- 1 small apple, grated (1/2 cup)
- 1/2 (generous) cup carrot, finely grated
- 1 cup GF quick cooking rolled oats
- 3/4 cup buckwheat flour
- 1/4 cup arrowroot starch or tapioca flour
- 1/3 cup unsweetened shredded coconut
- 3 teaspoons GF baking powder**
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon fine sea salt
- 1/2 cup dry organic raisins
- Turbinado sugar
- 8 carrot strands for rose swirls
Preheat your oven to 350° F. Line a muffin tin with 8 unbleached parchment paper muffin liners.
To a mixing bowl, combine the wet ingredients starting with the water and flaxseed meal and mix. Continue by adding the milk, sugar, orange juice, vanilla extract, orange zest and mix. Lastly, add in the grated apple and carrots and mix. Set aside for now.
To a separate large mixing bowl, combine the dry ingredients except for the raisins and mix.
Add the wet ingredients to the dry ingredients bowl, add the raisins and mix well until the dry ingredients are incorporated. Don’t over mix.
Divide and transfer the muffin mixture into 8 equal parts. To make the carrots swirls, you will need to peel a carrot. With the help of the carrot peeler, make eight long (4 to 6-in) strands. Carefully roll each piece into a swirl and place one on each muffin top. Gently press down on each curl. You can sprinkle each muffin with a little turbinado sugar, but doing so is optional.
Fill the 4 remaining empty muffin cavities with a little water (1/4-in) to help the muffins bake evenly. Bake for 30 minutes. They are ready when the tops and edges are no longer moist and bounce back when gently touched.
Remove muffins from the oven and cool in the pan for 5 minutes. Transfer to a wire rack until cooled! Enjoy them fresh or the next day. You can store them in a covered glass container or large plastic zip lock bag at room temperature. You can also freeze a few for later.
*You can probably use any plant milk (e.g., almond, oat, soy, rice). I tried coconut milk from a carton (I had some to test) but usually make homemade hemp milk for baked goods. **Gluten-free, corn-free, aluminum-free.
Keywords: Gluten-Free, Vegan, Plant-Based, Allergen-Friendly, Muffins, Morning Glory Muffins, Nut-Free, Oil-Free Muffins, Gluten-Free Vegan Muffins, Carrot Muffins