I used to absolutely love the morning glory muffins or scones from Whole Foods. My mom and I would stop at Whole Foods after running errands and split either a muffin or a scone for an afternoon snack. Sometimes my mom will still bring home a vegan morning glory scone for me when she knows I need a pick me up (love my momma)!
When I decided to test my own recipe for these muffins, I ate one, and over the next two days, my mom ate the rest before I even realized what was happening. Am I giving Whole Foods a run for their money? I don’t know, I’ll let you decide!
vegan, gluten-free, refined sugar free
Total Time: 35 mins. Makes: 8 muffins
1 1/2 cups oat flour (gluten-free)
3 tbsp. coconut flour
1/4 cup maple syrup
2 flax eggs
1/2 cup almond milk
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp. sea salt
1/2 large carrot, grated
2 tbsp. small diced apple pieces
2 tbsp. chopped walnuts
2 tbsp. raisins
2 tbsp. shredded coconut
- Preheat oven to 350.
- Combine 2 tbsp. ground flax seed with 6 tbsp. water. Set to the side until it takes on a gel-like texture.
- Mix together the oat flour, coconut flour, baking powder, cinnamon, and sea salt.
- Add the maple syrup to the dry ingredients and mix until well-combined.
- When the flax eggs have a gel-like texture, add that to the bowl and mix with the other ingredients until well-combined.
- Slowly add in almond milk and continue to stir until the batter is uniform.
- Fold in the carrot, apple, walnuts, raisins, and coconut until evenly distributed.
- Bake in a well-greased/lined muffin tin for 25 minutes.
- Cool completely before enjoying!
I have not tested any of the following substitutions, so I can’t guarantee that the results will be the same. However, based on the nature of the ingredients, I believe these will work. If you test a substitution, please let me know by commenting or sending me a DM!
Swap the oat flour for almond flour. This may change the taste of the muffins to be sweeter/nuttier but it should work without having to change the measurements of other ingredients.
Swap the maple syrup for other liquid sweetener. You can use honey (if not vegan) or date syrup, for example. I believe this can be substituted in a 1:1 ratio and should not majorly affect the results.
Swap the almond milk for any other non-dairy milk. This should not change the taste or texture.
Swap the add-ins (apple, raisins, etc.) for your choice. You could use chocolate chips, chopped almond, craisins, chopped dates, etc. It will no longer be a “traditional” morning glory muffin, but you can substitute it 1:1 for what you wish!