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.Print
Morning Glory Muffins
You’ll find it hard to believe these soft and delicious morning glory muffins are gluten, dairy, and egg-free!
- Prep Time: 10 minutes
- Cook Time: 12 – 15 minutes
- Total Time: 22 – 25 minutes
- Yield: 10-12 Muffins
- Category: Breakfast
- Method: Oven
- Cuisine: Baking
- Diet: Gluten Free
- 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.
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.
If your all-purpose gluten-free flour does not have xanthan gum listed in the ingredients, I recommend you add ¼ teaspoon of xantham gum to the dry ingredients before mixing.
- Serving Size: 1 muffin
- Calories: 149
- Sugar: 12.1g
- Sodium: 107mg
- Fat: 5g
- Saturated Fat: 0.9g
- Carbohydrates: 30.3g
- Fiber: 1.4g
- Protein: 1.9g
- Cholesterol: 0mg
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?
i cannot see where it says to add anthem gum in the ingredients list? am I missing it?/
MOMables - Laura
If your all-purpose gluten-free flour does not have xanthan gum in the ingredients, I recommend you add 1/4 teaspoon of xantham gum to the dry ingredients before mixing.
These turned out really good and will make them again. I used corn starch instead of xanthan gum since I did have any on hand. Thank you for the reciepe
Do you still need the 1/2tsp xantham gum if your flour mix already has it in it? Thanks!
MOMables - Laura
you do not add if mix has it.
I just made these muffins today for our son that has to be gluten free. They are really moist and so yummy…even for people that don’t have to be gluten free! I used flax milk for the milk part. Anyways, thanks for the recipe…it’s a keeper!
I’m so glad they were a winner! enjoy
Mine came out like lil wet sponges. They cant be under done as toothpick was clean dunno where i went wrong!
This recipe is great! My second time making them, I decreased sugar to 1/3 cup, doubled the spices and added 1/2 cup coconut. Still yummy.
How would I edit this recipe for high altitude areas? Thanks
This is a good resource for high altitude baking Jen: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
These were AMAZING! THANK YOU!!!!! My daughter has just recently been diagnosed with a egg, wheat, and dairy allergy, it’s been tough finding “breads” she can eat. Next time I want try these with cranberries…… Thanks again for a easy quick, healthy allergy free recipe!!!
What is Xanthum gum? What does it replace in this recipe? Do I have to have it to make the recipe work?
Kimberly, the Xg is necessary to bind the gluten free flour. If you don’t need a gluten free recipe, I suggest you don’t try it with regular flour.
I have a wheat allergy and digestive issues. I read that xanthan gum should not be eaten by people with digetive issues. Is there a substitute or what will happen if I eliminate it?
Hi Barbara, the xanthan gum helps the muffins stay together since we’re using gluten-free flour. You can leave it out and they should be fine, but let us know how it works for you!
Can this be made with an egg replacer such as EnerG egg replacer, my daughter has wheat and egg allergies , if so how much should i use for this recipe ???!!! Thanks !! :)
the recipe is already egg free (by using ground flax). It replaces 1 egg. We suggest you follow the package’s directions and add in the amount needed to replace a single large egg.
I used almond flour. These muffins were very dense and oily. Will not make again.
Hi Barb, the recipe and in-post tips recommended a 1:1 all-purpose gluten-free flour. It bakes much better than almond flour for this particular recipe.
Curious where you get your GF Flour mix? I live in the Midwest and don’t have a lot of options for health food grocery stores. I thought if you got it online you could share.
Thanks so much…these look AWESOME by the way. :)
Hi Netty! I actually love using the King Arthur Flour Gluten Free AP Flour. It’s made in Top 8 Allergen Free facility, so I know it’s great for baking with food allergies.
It’s available at Meijer, depending on which midwest state you’re in, and also online.
Thanks Keeley…I wasn’t aware that King Arthur made a GF flour. I’m just starting out on this whole GF stuff. :) It’s pretty expensive on amazon. I do have a Hy-Vee with a Health Market I will check and see if they carry it.
Nicole over at Gluten free on a shoestring has a template for a few different blends on her website and I’ve been using her ‘better than cup 4 cup’ blend in these muffins. They are divine. I’ve given them to gluten eaters and they can’t tell the difference. Hope you don’t mind me mentioning Nicole’s blog Laura (thanks for giving me the tip!)
not at all! I LOVE her blog! and yes, Cup4Cup works amazing on non yeasty recipes.