April 22, 2013
Are you looking for an allergy-friendly Morning Glory Muffin recipe? You are going to love these eggless muffins!
What’s better than a delicious muffin for hurried mornings? These Carrot & Raisin Morning Glory Muffins are the perfect on-the-go food made with healthy ingredients, so you don’t have to settle for an overprocessed sugary treat.
They are so good, you can enjoy them with a morning coffee, in the afternoon with a cup of hot tea, or for an after-dinner treat!
How to Make Gluten & Dairy-Free Muffins
These muffins are surprisingly gluten and dairy-free thanks to a gluten-free all-purpose flour mix and non-dairy alternatives like coconut oil and almond milk for the butter and milk.
Over the years, I’ve tested many recipes with gluten-free alternative flours and mixes. From pancakes, quick breads, cookies, muffins, and most baked treats, my preferred gluten-free flour substitute is this Gluten-Free 1:1 Baking Flour. It’s the perfect ratio/mix of gluten-free flours from white and brown rice, starches like potato starch and sorghum flour, and xanthan gum to help keep the ingredients together.
If your gluten-free flour mix does not have xanthan gum in the ingredients, you’ll need to add ¼ teaspoon to this recipe with the dry ingredients.
And don’t worry, just because they’re gluten and dairy-free doesn’t mean we’re sacrificing taste. The raisins and carrot add sweetness and texture to each bite, with a little flax for extra nutrition.
Whether you have gluten intolerances/allergies or simply choose to avoid gluten, that doesn’t mean you have to give up your favorite foods for good. I have A LOT more gluten-free breakfast ideas that are delicious and gluten-free versions of breakfast classics like scones, waffles, and cinnamon rolls!
Egg Substitute for Muffins
There are many great egg substitutes for baked goods, such as mashed banana, arrowroot powder, and flax eggs. I like using flax seeds since it forms a gel-like substance with water that binds the batter together, just like a regular egg.
I even use them to make eggless pancakes that are just as fluffy as the original recipe!
They’re also super easy to make; mix 3 tablespoons of warm water with 1 tablespoon of ground flax. Wait 10 minutes until a gel-like mixture forms, and you’re ready to use it in the recipe. This will make up for 1 egg, so double or triple the recipe as needed.
How to Make Eggless Muffins
These healthy muffins are ready in less than 20 minutes. You can even make the batter the night before and prepare it in the muffin tin, so the next morning, the oven will take care of breakfast while you get everyone ready.
Here’s how to make these glorious, eggless muffins:
Preheat the oven to 350F and grease a 12-count muffin pan or line with foil liners.
- Mix the wet ingredients
In a large bowl, cream the brown sugar and non-dairy spread. Add the flax egg, non-dairy milk, and vanilla into the bowl, and combine on medium speed, pausing to scrape the sides and incorporate the mixture.
- Combine the dry ingredients
In a medium bowl, combine the gluten-free flour, flax meal, pumpkin spice, baking powder, and salt. Slowly add the flour mixture to the wet ingredients at medium-low speed.
- Time for add-ins!
Once combined, add the grated carrot and raisins and fold to combine.
Scoop the batter into the prepared muffin pan.
- Bake to perfection
Place the pan in the oven and bake for 12 to 15 minutes, until a toothpick comes out clean. Allow the muffins to cool down to room temperature before removing and serving.
Packing Muffins for Lunch
What kid doesn’t like a moist treat shaped like a “cupcake”? Right. My daughter loves this Morning Glory Muffin recipe because they’re just the right portion size and nutritionally dense enough to keep her energy levels going, making them a great option for lunch too!
Wait, muffins for lunch? Yes, trust me on this one! It’s a lunchbox item that no kid will turn down. Pack it with one or two hard-boiled eggs and fruit for extra protein and variety.
Morning Glory Muffins
- ⅓ cup packed brown sugar
- ½ cup non-dairy spread, coconut oil (solid), or butter
- 1 flax egg* or large egg
- ¾ cup non-dairy milk
- 1 ½ teaspoons vanilla
- 1 ¼ cups gluten-free all-purpose flour mix
- 2 tablespoons flax meal
- 1 ½ teaspoons pumpkin spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 medium carrot, grated
- ½ cup golden raisins
- Preheat the oven to 350F and spray your muffin pan generously or line with foil liners.
- In a large bowl with a hand mixer or the bowl of a stand mixer, cream the brown sugar and non-dairy spread.
- Add the flax-egg, non-dairy milk, and vanilla into the creamed butter and sugar. Mix on medium speed, pausing to scrape the sides until the mixture is combined.
- In a medium bowl, combine the gluten-free flour, flax meal, pumpkin spice, baking powder, and salt. Slowly add the flour mixture to the wet ingredients and mix at medium-low speed.
- Once combined, add the grated carrot and raisins and fold to combine.
- Scoop the batter into the muffin pan.
- Bake the muffins for 12 to 15 minutes until a toothpick comes out clean. Remove the muffins from the oven and allow them to cool down to room temperature.
More Gluten-Free Muffins
Who can stop at just one muffin? Thankfully, we don’t have to because I have more muffin recipes that make delicious, gluten-free breakfasts you can prep ahead. Which recipe looks like a new favorite to you?