Most people have their favorite version of The Morning Glory Muffin. Different varieties may include carrots, raisins, pineapple, coconut, apple and even nuts. Of course, mine doesn’t have nuts, but it doesn’t have too many of the other ingredients either. Once again, I am guilty of keeping my recipes simple. Yet, this particular one is easily adaptable to fit your family’s likes and dislikes. My son doesn’t care for coconut or pineapple so I omit it. My daughter isn’t crazy about raisins but will tolerate them in small numbers, hence my scant addition of them in the recipe.
But your family might love all these things so please, by all means, add or remove what you want from the recipe. It won’t turn out exactly as mine, but it will come out pretty close. I also decreased quite a bit of the oil and sugar in this version, because there’s nothing worse than a heavy, greasy and overly sugared up muffin. I love that these muffins are full of flavor yet not too heavy. They have the perfect balance of sugar and spice. The other thing I love about them is that they taste even better the day after you bake them. In fact, they last several days tightly covered, making it the perfect breakfast muffin on busy mornings or as a lunchbox treat.
Happy Baking everyone!
DAIRY, EGG AND NUT FREE MORNING GLORY MUFFINS
1/2 c. canola or vegetable oil
1/2 c. soy or rice milk
2 1/2 tsp. vanilla extract
2 T. water
2 c. unbleached all purpose flour
3/4 c. brown sugar, packed
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 c. shredded, peeled carrots
3/4 c. shredded, peeled apples (I use Granny Smith, but any variety will do)
1/2 c. raisins
Preheat oven to 350 degrees and spray a 12-cup muffin tin with dairy free baking spray. Set aside.
In a small bowl, combine the oil, soy milk, vanilla and water with a wire whisk. In a medium bowl combine the flour, brown sugar, baking soda, cinnamon, nutmeg and salt with a wire whisk. Add the soy milk mixture to the flour mixture and stir with a rubber spatula until just combined. Stir in the grated, peeled carrots and apples until completely mixed. Stir in the raisins.
Use a cookie scooper to divide muffin batter evenly among the muffin cups. Bake 18-22 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool completely and store in an airtight container for several days.
I’m making one of your pancake recipes now as I’m reading this. Your recipes are a life saver. Thank you for sharing so many delicious creations with us.
Thank you for this recipe. I’m wondering about a couple of substitutions. Could maple syrup replace the sugar and spelt flour replace the all purpose flour or would I need to make adjustments?
Another fabulous recipe! Do you think you can freeze these?
Thanks guys!! We’re eating these for breakfast right now as I write this. Sara, this question has already come up a few times and I’d love for you to try it with those substitutions and let me know. Usually, an all purpose gluten free flour mix will work well in place of regular flour in most of my recipes. Agave nectar or maple syrup should work fine too, but I can’t guarantee it without testing the recipe myself. I will give it a shot and let you know. Mommy X, absolutely these can be frozen for later. Monica love that you are making pancakes…yum.
Kelly, I’m such a fan of your website. I’ve made so many of your recipes and I’ve told so many of my friends about your website! I can’t say enough about it! I made your pancake recipe this morning and love how fluffy, light and moist they are. You can’t even tell they’re allergy free! As my son was eating the pancakes with his hot cider he said, “This is the best day ever”! You had a part in that so thank you for all you do!
Kelly, I’m so excited to see your muffin recipe! I had found a morning glory muffin recipe right before I discovered I had dairy-egg allergies last year. Of course, since then I’ve been craving a good breakfast muffin and now I have it. I do like all the other “stuff” in it (pineapple, coconut, etc.) I doubt I’ll have time to make these before going out of town this week but they will be at the top of my to-bake list when I get back! Thanks bunches!
P.S. I agree with the others about your pancake recipe. It has become our standard Sunday breakfast!
Hi Kelly, so many of our favorite recipes are yours; the Emerald Isle coffee cake, corn muffins, cowboy cookies, chocolate cake…the list goes on and on, and these muffins look like they will be delicious as well. Thanks again!
jzmartin…omg, that is so sweet! your son saying that totally makes my day! this is exactly why i love to make new recipes and share with so many of you and your families…because it’s these little moments that make us smile. Denise and Dianne, thanks so much for your very sweet words! Denise, let me know how the recipe turns out for you and Dianne, I love that you are enjoying one of our favorie family recipes..my mom’s Emerald Isle! Thanks again everyone!!
so glad I found your site! My best friend’s daughter has egg allergies, and I’m always baking – next time I’ll make something from here so she can enjoy it too!
PS congrats on being one of the 50 best mom food bloggers!
Wow Kelly! You are a mind reader! I was looking for a Morning Glory Muffin recipe for my son after trying the unsafe ones for the first time last week! I really appreciate all your efforts to come up with safe treats for our kids with food allergies…. it makes dealing with difficult situations so much easier. I cannot thank you enough!
Hi Kelly:
I e-mailed you regarding your 504 plan for allergies as I am getting one prepared for my son. He has multiplte food alleriges (milk, egg, peanut, tree nut, and sesame). I was told today that if a school nurse is not present for whatever reason, it is illegal for the staff to administer the epi-pen. We would have to wait for the ambulance which may or may not administer the epi-pen. There seems to be a lot of grey areas and no clear policies. We are lucky that our state requires school nurses in every school but life happens and I inquired about the school’s backup plan in case the nurse should go home sick, have an emergency, etc. So I guess I would like some reader feedback – would you feel comfortable? Am I overreacting? What would you do? Help! I need input!
Thanks,
Shanann
It never fails. I was just thinking about making some kind of morning glory muffin, and you’ve done it for me again!
These are baking in the oven right now. Because I didn’t have apples, I used some applesauce and a teaspoon of apple cider vinegar. I added Trader Joe’s “golden berry mixture,” which has golden raisins, blueberries, and cranberries (dried). I am so glad you write this blog.
Another delicious recipe! We made these this morning and they are the new favourite muffin in our house. The previous favourite was the French Puff muffins from the book which are soooooo delicious too! I love all of your recipes and really appreciate that you share them all with us on here and with your wonderful book. I really can’t express how happy I have been since I received a copy of your book and discovered your blog. Thank you so much for sharing and making my son’s life so much more fun and full with these scrumptious recipes. It may not seem like a big deal to anyone else but for parents of children with food allergies it is a huge deal to be able to make them the treats that everyone else is enjoying and be able to share them with the whole family as well.
“You are the BEST Mom ever!” says my 3 1/2 year old son today. We had this little party to go to and they asked me to make the dessert. For months Nick has been asking about those giant cookie cakes they sell at the mall so I bought a Wilton Cookie Cake pan (bonus it can be used to make your focaccia bread that I make regularly now). I used your chocolate chip cookie bar recipe from your book and some chocolate fudge frosting. Nick was so excited. Everyone at the party loved it. Thank you for the recipe and for making my son so happy!
Hi Kelly- I made this muffins this weekend! They are yummy and moist. I’m only off milk and soy for breastfeeding my son who is MSPI. I thought I had enough brown sugar to make the muffins. But I didn’t have it. So I sub for white sugar. And I use whole wheat flour. They needed to bake about 5 minutes more because of the whole wheat flour. VERY VERY good. I’m really looking forward to making more recipes from your site.
Thanks!,
Abi
Those look yummy! I will have to make them soon. I am new to your blog and loving it. My DD has a peanut allergy so new nut free recipes are always good!
I made the muffins last night and added 1/4 cup coconut flakes and about 1/2 cup crushed pineapple. So good – these will now be my new breakfast muffins! Met with a friend this morning and we had one with our tea. She was happy to take a couple extra home with her. I love the flexibility of this recipe that you can add a variety of stuff for your own personal taste. BTW, my hubby made me your chocolate pudding cake for my birthday the other night. This has become both our favorites. This must be the 3rd time we’ve baked it since February. Chocolate has never been so good!
Thank you! These are great and so easy!! Even my super-picky 1yr old scarfed them down.
I’ve been trying to figure out food for a 6-day camping trip and I think I’ll add this one since I know I can get the baby to eat them if she won’t eat anything else. 
great idea amy! these travel beautifully and hold up really well!
This is my 4th time making this recipe–it’s awesome. This time I have added mashed bananas (2), for a banana-bread effect.
Where do you buy cookie-scooper tools from?