Vegan Gluten-Free Morning Glory Muffins

"Say hello to morning glory muffins, made vegan + gluten-free! A classic treat originally created by Pam McKinstry in 1978 at her Nantucket restaurant, Morning Glory Cafe, these muffins are lightly sweet, subtly spiced, and packed with fruits, veggies, AND nuts. OH yeah! Our gluten-free twist uses oat flour and potato starch (no almond flour!) to create a tendermuffin that's wholesome and satisfying. Brew your favorite coffee or tea and let's make muffins!"

"The original morning glory muffins by Chef Pan McKinstry are filled with wholesome goodies that make them stand out from other muffins: shredded coconut, raisins, grated apple and carrots, pineapple chunks, pecans or walnuts, and cinnamon. For the classic muffin ingredients, she includes flour, sugar, baking soda, salt, eggs, vegetable oil, and vanilla extract. Our modern twist keeps the majority of the wholesome goodies, but swaps some of the more classic ingredients to make them vegan, gluten-free, naturally sweetened, and even more wholesome."

Morning Glory muffins combine shredded coconut, raisins, grated apple and carrots, pineapple chunks, pecans or walnuts, and cinnamon for a densely textured, flavorful muffin. The vegan, gluten-free version replaces eggs with a flaxseed meal and orange juice "flax egg" and swaps wheat flour for oat flour plus potato starch. Coconut sugar provides lower-glycemic sweetness while avocado oil and dairy-free milk supply moisture with reduced oil. The recipe remains a one-bowl method and preserves the original's fruit-and-vegetable-filled profile while making the muffins vegan, gluten-free, and naturally sweetened.

Read at Minimalist Baker