dairy-free overloaded morning glory muffins

Overloaded Morning Glory Muffins {Gluten-Free Option}

Meredith 10:05 am

My youngest son is a muffin monster.  There are days when he would eat muffins for breakfast, lunch, and dinner, if given the chance.   This morning glory muffin recipe is a healthier version of his favorite bakery treat.  These overstuffed morning glory muffins are also a delicious way to add extra fruits and vegetables to your daily diet.

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dairy-free overloaded morning glory muffins

These Morning Glory muffins are not simply a frosting-free cupcake (ie loaded with added sugar and refined flour).  Each little muffin contains 2/3 of a daily serving of fruits and veggies.  Increasing the amount of carrots and apples also allowing for a reduction in added sugar.  The result is an overloaded morning glory muffin that is super moist, dairy-free, and low in added sugar (just 4 grams or 1 teaspoon per muffin).

Recipe makes 12 muffins.

Overloaded Morning Glory Muffin Recipe

5 from 5 votes
dairy-free overloaded morning glory muffin recipe
Overloaded Morning Glory Muffins
Prep Time
10 mins
Cook Time
25 mins
Resting Time
10 mins
Total Time
35 mins
 

These healthier Morning Glory Muffins are a delicious way to sneak extra veggies and fruit into your day. 

Course: Breakfast, Muffins, Snack
Cuisine: American
Servings: 16 muffins
Calories: 122 kcal
Ingredients
  • 2 cups grated carrots *
  • ½ cup raisins *
  • 1 apple * (cored and grated, ~1 cup)
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 3 large eggs
  • ½ cup canola oil or avocado oil **
  • ¼ cup coconut sugar or maple syrup
  • ½ tablespoon pure vanilla extract
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole wheat flour
Instructions
  1. Preheat oven to 350°F
  2. Line muffin pans with 16 paper cups

  3. Mix carrots, apples and raisins in a bowl
  4. Add cinnamon and cloves to carrot mixture, stir and set aside
  5. Combine eggs, oil, maple syrup, and vanilla in a separate medium-size bowl and mix until well blended
  6. Combine whole wheat flour, baking powder, baking soda, and salt in a medium

  7. Add whole wheat flour to egg mixture and mix until uniform

  8. Add the carrot mixture and stir until thoroughly combined
  9. Scoop 1/4 cup of batter into prepared muffin cups (an ice cream scoop makes this easy and uniform)
  10. Bake in preheated oven for 22 to 25 minutes, until a toothpick inserted into the middle of the muffin comes out clean
  11. Let muffins cool before serving

I just love all of the grated carrots and apples that go into these muffins!  I find that a box-grater is sufficient when grating the carrots and apple.

Overloaded Morning Glory Muffin Gluten-Free Recipe

These Overloaded Morning Glory Muffins can also be made with coconut flour instead of whole wheat flour.   Coconut flour is naturally gluten-free and higher in fiber than regular whole wheat flour.

Overloaded gluten-free morning glory muffins with coconut flour
Overloaded gluten-free morning glory muffins made with coconut flour

Overloaded Morning Glory Muffins {Gluten-Free Recipe}

5 from 4 votes
Overloaded Morning Glory Muffins {Gluten-free Version}
Prep Time
10 mins
Cook Time
25 mins
Resting Time
10 mins
Total Time
35 mins
 

These healthier Morning Glory Muffins are a delicious way to sneak extra veggies and fruit into your day. 

Course: Breakfast, Muffins, Snack
Cuisine: American
Servings: 12 muffins
Calories: 151 kcal
Ingredients
  • cups grated carrots* approximately 2 medium size carrots
  • ½ cup raisins*
  • apple* cored and grated (~1 cup)
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • large eggs
  • ½ cup canola oil** or avocado oil
  • ¼ cup coconut sugar or maple syrup
  • ½ tablespoon pure vanilla extract
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/3 cup coconut flour
Instructions
  1. Preheat oven to 350°F
  2. Line muffin pan with 12 paper cups

  3. Mix carrots, apples and raisins in a bowl

  4. Add cinnamon and cloves to carrot mixture, stir and set aside

  5. Combine eggs, oil, maple syrup, and vanilla in a separate medium-size bowl and mix until well blended

  6. Combine coconut flour, baking powder, baking soda, and salt in a medium 

  7. Add coconut flour to egg mixture and mix until uniform.  Mixture will thicken as the coconut flour absorbs liquid

  8. Add the carrot mixture and stir until thoroughly combined

  9. Scoop 1/4 cup of batter into prepared muffin cups (an ice cream scoop makes this easy and uniform)
  10. Bake in preheated oven for 22 to 25 minutes, until a toothpick inserted into the middle of the muffin comes out clean
  11. Let muffins cool before serving

These fruit and veggie packed Morning Glory muffins are most delicious when eaten the same day they are baked.  However, if you have extras, you can store them in the refrigerator to enjoy the next morning.  They taste best when warmed slightly in the microwave for ~ 10 seconds.

Notes:

*Peel carrots and apple if not using organic as they consistently test positive for high amounts of pesticide residues.  Read more on pesticides and produce.

**I choose to purchase non-GMO canola oil because 94% of canola grown in the US is genetically engineered to be herbicide tolerant (i.e. it will keep growing when sprayed with chemicals such as glyphosate (Roundup®)). In Canada, 95% of canola is genetically engineered. Read more on genetically modified foods.

Pin recipe for later:

dairy-free morning glory muffin recipe pin

This recipe was originally published on February 23, 2017.  The recipe has been updated to include version with whole wheat flour and improve instructions.  Refreshed photos and process photos have also been added.

10 Comments

  1. Sneaky! I did this same trick when my kids were little … they sometimes turned up their noses at vegetables, but never at muffins!!
    My son was a great muffin baker when he was 3-5 years old … we’d sing “Do you know the Muffin Man?” and mix up batter.

    • Noel – Yes, hidden veggies are definitely a necessity for my 3 yo. We love singing the “muffin mom” song while we bake together. Thanks for reading!

  2. I love how loaded these muffins are with carrots and apples. Do you know if you can freeze them?

    • Hi Jill – yes, these muffins can be frozen. However, I like to freeze the pre-scooped batter BEFORE baking. That way, we enjoy warm, freshly baked muffins whenever we want (just increase the baking time by ~ 5 minutes).

  3. Love these loaded muffins! I like to start day with these kinds of muffins, rich in veggies and fruit. I haven’t baked with coconut flour, I need too.

    • Thanks Swathi! Coconut flour provides a nice, nutty flavor to these muffins, though it can not be used in a 1 to 1 substitution for whole wheat flour.

  4. These muffins look sooo delicious!

  5. You can buy already grated carrots. Is is better if I grate my own? I would love to know more about your choice of oil. I can’t wait to make these gluten free.

    • The only reason I would choose grating carrots yourself over buying pre-grated carrots is because of flavor. I prefer the taste of freshly grated carrots (this is the same reason I will make carrot sticks from whole carrots instead of buying “baby” carrots). Oil choice… I like to use a predominantly unsaturated oil and prefer the neutral flavor that avocado (or an acceptable canola) oil provide. For more information on dietary fats, check out this post: https://feedthemwisely.com/dietary-fat-experts-think Thanks for reading Judi!

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