Morning Glory Muffins with allergy-friendly and vegan options
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Morning Glory Muffins ~ Gluten-Free & Vegan Options

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

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 enjoy muffins for breakfast, brunch, and snacks.

morning glory muffins with gluten-free and vegan options

This recipe makes delicious baked donuts too. They bake in just 15-17 minutes.

morning glory donuts

How can morning glory muffins be 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 of 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 flour is measured the same as regular wheat all-purpose flour.

Isn’t it nice that the muffins are so versatile? Donut instructions are in the recipe notes.

morning glory muffins and donuts, vegan and gluten-free versions

The recipe shown here will count as 4 points per muffin for those counting Weight Watcher points plus.

To Make Morning Glory Muffins, (or donuts) You Will Need These Ingredients:     
  • Eggs (egg substitute if needed)
  • Oil ~ I use light olive oil
  • Vanilla
  • 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 Measure For Measure Gluten Free Flour.
  • Sugar
  • Cinnamon
  • Baking soda
  • Salt
  • Raisins
  • Shredded coconut
  • Pecans ~ omit for nut allergies
  • Apple
  • Carrots

Enjoy!

morning glory muffins and donuts

Morning Glory Muffins  

Hearty and robust muffins with carrots, apples, and coconut. Gluten-free and vegan options.
Prep Time20 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: allergy-friendly, breakfast and brunch, corn-free, egg-free, gluten-free, morning glory muffins, snacks, vegan
Servings: 20 Muffins
Calories: 160kcal
Author: Mary Krick

Ingredients

  • 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

Instructions

  • 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

Notes

 4 WW points plus each 
To make baked donuts, fill the donut pan 3/4 full and bake for 15-17 minutes. Drizzle with vanilla frosting while donuts are still slightly warm or dust with powdered sugar after they reach room temperature.

Nutrition

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

King Arthur Gluten-Free All-Purpose Flour and King Arthur Measure For Measure Gluten-Free Flour are my favorites for gluten-free baking. I always get excellent results.

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