Morning Glory Muffins Recipe

Fiber Packed Morning Glory Muffins!

Say hello to morning glory muffins, made gluten free if need! A classic treat originally created by Pam McKinstry in 1978 at her Nantucket restaurant, Morning Glory Cafe, these muffins are fiber rich, lightly sweet, subtly spiced, and packed with fruits, veggies, AND nuts. The gluten-free twist creates a tender muffin that’s wholesome and satisfying. Brew your favorite coffee or hot tea and let’s make muffins! 

Ingredients

• 1 Egg

• 2/3 cup coconut sugar

• 1/3 cup dairy-free milk (plain, unsweetened)

• 1/4 cup avocado oil (or another neutral oil or melted butter or coconut oil)

• 1 ½ tsp vanilla extract

• 1 and 1/2 cup Flour(certified gluten-free as needed)

• 1 ½ tsp ground cinnamon

• 1/2 tsp ground ginger

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp sea salt

• 1 cup (packed) grated apple 

• 2/3 cup (packed) grated carrot 

• 1/3 cup raisins (or other dried fruit of choice, like cranberries or currants, chopped if large)

• 1/2 cup shredded coconut (or sub more walnuts)

• 2/3 cup chopped walnuts 

Instructions

• 1. Preheat oven to 350 degrees F (176 C) and grease a standard-size muffin pan or line with paper liners.

• 2. In a large mixing bowl, whisk 1 egg. If you haven’t already shredded your carrots and apples, you can do so now (we used the large/coarse side of this box grater). There’s no need to squeeze out liquid from the shredded apple or carrot. Set them aside until ready to add.

• 3. Add the coconut sugar, dairy-free milk, avocado oil (or melted butter), and vanilla to the egg. Whisk until well combined. 

• 4. Add the Flour of your choice, use a plain baking flour or gluten free flour. Add cinnamon, ginger, baking soda, baking powder, and salt. Mix until smooth with no lumps remaining. Then add the shredded carrots and apples and mix until well combined.

• 5. Add the raisins, desiccated coconut, and chopped walnuts and mix once more. Let the batter rest for 5 minutes to thicken slightly.

• 6. Divide the batter evenly between 12 muffin cups. They will be full! Bake for 20-24 minutes or until the muffins have risen, are dry to the touch, and a toothpick inserted in the center comes out mostly clean.

• 7. These muffins can be enjoyed warm, but they will be very moist. Let them cool for at least 20 minutes before enjoying them with a hot cup of coffee or tea.

• 8. Best when fresh. Leftover muffins keep covered at room temperature for 2-3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month (or longer).