Wheat Free Vegan Morning Glory Muffins
Total time50 min
Prep time20 min
Cook time25 min
4.7(27)
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 cup granulated sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- 2 cups grated carrot (about 3 medium carrots)
- 1 cup peeled and grated apple (about 1 large apple)
- ½ cup unsweetened shredded coconut
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup coconut oil, melted and cooled
- ½ cup unsweetened applesauce
- ¼ cup plant-based milk
- 2 tsp vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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