Are you looking for an allergy-friendly Morning Glory Muffins Recipe? You are going to love these!
We are often asked for quick breakfast ideas that can be made ahead of time and be perfect to grab and go while running out the door on a busy morning.
What’s better than a delicious muffin for those hurried mornings? Don’t settle for an overprocessed sugary treat (if anything, make our homemade poptarts) or rubbery frozen gluten-free waffle. These muffins are the perfect on-the-go food. They’re also great for after-school snacks or packed with lunch!
I admit it. I love muffins.
I want them with my morning coffee. I want one with an afternoon cup of hot tea—and if it’s chocolatey and delicious, I might want one after dinner.
As a busy, full-time working mom, I don’t want to fall into the unhealthy snack routine when I’m on the road. I travel a lot, so they’re handy to eat when my options seem to come from a drive-through window. If I can bake it in a muffin tin, I’m making it, and it will be eaten.
I have passed on this love affair with a good baked muffin to my daughter. She too will gobble anything in a cute muffin shape. It seems we’re always grabbing allergy-friendly snacks to bring with us or for quick munching on in the car between appointments.
What kid doesn’t like a moist treat shaped like a “cupcake”? Right. She loves them because they’re easy for her to eat and just the right portion size to keep her energy levels going.
When the Chief Mom sent me this Morning Glory Muffin, I thought it was simple and quick to make—just like her lunches!
And don’t worry, just because they’re gluten- and dairy-free doesn’t mean we’re sacrificing taste, either. The raisins and carrot add sweetness to each delicious bite, and they’re PACKED full of them! Throw in a little bit of flax for extra nutrition (about 3 tablespoons max to this recipe), and they serve as the perfect start to your day!
Double the recipe, bake them over the weekend for the next school week, and keep some in your freezer for future use.
Morning Glory Muffins
- Yield: 10-12 Muffins
- Cuisine: Baking
- 1/2 cup packed brown sugar
- 1/2 cup nondairy spread, or coconut oil, or butter
- 1 flax egg (or large egg)*
- 3/4 cup nondairy milk
- 1 1/2 teaspoons vanilla
- 1 1/4 cups gluten-free all-purpose flour mix
- 2 tablespoons ground flax
- 3/4 cup grated carrot
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup golden raisins
- Powdered sugar for dusting
- Preheat the oven to 350F. Coat muffin tins with nonstick cooking spray and set aside.
- In a large bowl, cream the brown sugar and nondairy spread together. Then beat the egg, nondairy milk, and vanilla into the bowl.
- Stir in the flour, flax, carrot, baking powder, spices, xanthan gum, and salt. Once the batter has formed, stir in the raisins.
- Spoon the batter into the muffin tins. Bake for 12 to 15 minutes, until a toothpick comes out clean.
- Let the muffins cool, and dust them with the powdered sugar.
A flax egg is an egg substitute made using ground flaxseed. To make it, mix 1 tablespoon ground flaxseed and 3 tablespoons warm water in a small bowl. Wait for 5 minutes until a gel-like substance forms, and add it to the recipe.