Breakfast/ Recipes

Morning Glory Muffins

Gluten-free, Dairy-free, Vegan

I am always looking for new, easy and delicious muffins recipes that are gluten-free, dairy-free but taste like the real thing! You know those coffee shop varieties that taste basically like a cake? While we may love those muffins, we also know they are full of unhealthy fats and sugar that we should mostly avoid.

Morning Glory Muffins

I made these muffins using grated apples, which provides a lot of the moisture that we see in those coffee shop kinds! Since we are also in the midst of a pandemic, I am using whatever ingredients I have in my cupboard, so for this recipe, I am using chickpea flour. I haven’t tested it with other kinds, but I am sure other GF options would work well! Chickpea flour does lend it its rich moist texture, but if you use another variety let me know in the comments how it turns out! For these muffins I used royal gala, but granny smith would work too.

There are other options to substitute based on what you have at home. You can sub the flax eggs for standard eggs or you can sub the olive oil for coconut. All of which I am sure will taste wonderful!

So, are you going to go on and try it??

Morning Glory Muffins

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Breakfast American
By Nadia Zanini Serves: 10
Prep Time: 10 mins Cooking Time: 25 mins Total Time: 35 mins


  • 1 cup chickpea flour
  • 2 tbsp arrowroot or tapioca starch
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 flax egg
  • 2 small royal gala apples, grated
  • 1/4 cup olive oil
  • 2 tsp vanilla
  • 1/4 cup maple syrup
  • 1/3 cup currants or raisins
  • 1/4 chopped walnuts



Make the flax egg by combining 1 tbps of ground flax with 2 tbsp of water. Let sit for 5 mins while you move onto the next steps.


In a large bowl combine the flour, starch, cinamon, baking powder and soda.


In a separate bowl combine the maple syrup, flax egg, olive oil, vanilla and grated apples.


Add wet ingredients into the dry ingredients.


Mix in the currants and walnuts


Line muffins tins and and use aprox a 1/4 cup per scoop.


Bake at 350 degrees for 25 mins. Use toothpick in center of muffin to ensure they are cooked.

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