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Diane’s Morning Glory Muffins ~ Gluten-free & vegan options

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Diane’s Morning Glory Muffins are hearty, wholesome, and robust filled with apples, carrots, coconut, and pecans. They are also very good!

Diane is a friend and was kind enough to share this delicious muffin recipe with us, as well as a fresh-baked batch…it must be our lucky day!

The variety of ingredients in these muffins easily reeled me right in, all the flavors blend perfectly. I don’t know about you but I not only enjoy muffins for breakfast or brunch, but for snacks too.

How can morning glory muffins be made vegan, gluten-free, and lower in fat?

1. Replace 2 whole eggs with 4 egg whites, and replace 1/2 the oil with applesauce for a lower fat muffin. You could even reduce calories and fat by using 1/4 cup pecans instead of 1/2 cup.
2. Substitute an egg replacer for egg-free or vegan muffins. EnerG Egg Replacer or aquafaba are great options.
3. Use a gluten-free all-purpose baking flour blend for a gluten-free muffin. I prefer a one-to-one type, which means the flours are measured the same as regular wheat all-purpose flour.


Isn’t it nice that the muffins are so versatile?

For those counting weight watcher points, the recipe as shown here will count as 4 points per muffin.



To Make Diane’s Morning Glory Muffins You Will Need:     
Eggs (egg substitute if needed)
Oil (Diane uses 1/2 cup canola oil and 1/2 cup olive oil)
All-purpose flour (gluten-free if needed) * add 1  1/2 tsp xanthan gum to gluten-free flour if it is not a baking blend. (check labels) I use King Arthur Gluten-Free All-Purpose Flour.
Baking soda ~ corn, and gluten-free if needed
Shredded coconut
Pecans ~ omit for nut allergies

Diane's Morning Glory Muffins  

Hearty and robust muffins with carrots, apples, and coconut. Gluten-free and vegan options.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Brunch, Snack
Keyword: allergy-friendly, breakfast and brunch, corn-free, egg-free, gluten-free, morning glory muffins, snacks, vegan
Servings: 20 Muffins
Calories: 160kcal


  • 3 eggs egg substitute if needed
  • 1 cup oil Diane uses 1/2 cup canola oil and 1/2 cup olive oil
  • 2 tsp. vanilla
  • 2 cups all-purpose flour gluten-free if needed * add 1  1/2 tsp xanthan gum to gluten-free flour if it is not a baking blend. (check labels)
  • 1 1/4 cups sugar
  • 2 tsp. cinnamon
  • 2 tsp. baking soda ~ corn and gluten-free if needed
  • 1/2 tsp. salt
  • 1/2 cup raisins
  • 1/2 cup coconut shredded
  • 1/2 cup chopped pecans ~ omit for nut allergies
  • 1 apple peeled & grated
  • 2 carrots peeled & grated


  • Preheat oven to 350. Prepare muffin tins with paper liners or a non-stick cooking spray.
  • In a large mixing bowl add flour, sugar, cinnamon, baking soda, and salt. Mix well.
  • To this mixture add raisins, coconut, pecans, apple, and carrots. Mix together.
  • In a small bowl add eggs, oil, and vanilla. Beat together.
  • Add oil mixture to flour mixture and stir until just combined. (Remember muffins are a quick bread and will toughen if stirred too much)
  • Spoon batter into prepared muffin tins about 2/3 full. Bake for 20-25 minutes.
  • Cool on wire racks


 4 WW points plus each 


Serving: 1muffin | Calories: 160kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 198mg | Potassium: 102mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1060IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg


Morning Glory Muffins gluten-free and vegan options

King Arthur Gluten-Free All-Purpose Flour is my “go-to” for gluten-free baking. I always get excellent results.

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