Behold, a Fall recipe that does not include nor have anything to do with pumpkin! Seems as though that’s hard to come by these days.  Not that I have anything against pumpkin; I’m just kinda over it already. 
Every Friday morning I get coffee at the café where I train my personal training clients. And every Friday morning a giant Morning Glory muffin stares me in the face.  And every Friday morning I say, “One day I’m going to get one” and then I never do.  So I decided to do what any baker would and figure out how to make my own version, allergy free! This recipe is free of nut flours, gluten free, egg free and is tasty to boot!  I will however, offer substitutions for those of you who can tolerate all the things I listed above and don’t need to worry about being “allergy free”.


Mel’s Morning Glory Muffins: Gluten Free. Egg Free
1 cup Bob’s Red Mill Gluten Free Flour  (*or flour of your choice)
1/3 cup coconut sugar (*or brown sugar)
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon baking soda
¼ teaspoon salt
½ cup raisins
1 cup grated, peeled carrots
½ cup grated apple
½ cup chopped walnuts
2 Tbsp ground flax seed + 4 Tbsp water (*or 2 large eggs)
1/3 cup grapeseed oil (*or coconut oil)
1 Tbsp vanilla extract
4 Tbsp water
*Note –if your gluten free flour does not contain xanthan gum in the ingredient list; you may want to add ½ teaspoon of xanthan gum
*I prefer grapeseed oil in this recipe because it adds a natural “buttery flavor” vs. coconut oil.


1. Preheat the oven to 375 degrees. Lightly spray 12-serving muffin pan with cooking spray and set aside.
2. Soak ½ cup raisins in hot water (enough to cover the raisins and set aside) 
3. Place 2 Tbsp ground flax seed + 4 Tbsp water in a bowl and set aside

4. Grate about 8-10 large baby carrots in a food processor (or enough to fill 1 cup) and pulse till finely chopped.
5. Grate ½ apple in food processor till finely chopped. Combine chopped carrots, apple, and ½ cup chopped walnuts in a bowl.
6. In a separate bowl mix together the dry ingredients: flour, sugar, cinnamon, ginger, baking soda, and salt.
7. Whisk together the wet in a bowl or stand mixer: flax “egg”, oil, vanilla extract and water

8. Add carrot mix to the wet ingredients. Then slowly add dry ingredients while stirring. Lastly, drain the soaked raisins and stir them into the muffin batter.


9. Divide the batter evenly between 12 muffin tins. I used a muffin scoop.


10. Bake for about 20 minutes or until toothpick comes out dry.
11. Continue to let them cool in the muffin tin for another 5 minutes 
12. Remove and place on baking rack until cool enough to eat or store.

13. ENJOY!
This recipe would be great with a protein shake for breakfast or alongside a plate of eggs or scrambled egg whites. Each muffin contributes close to 200 calories with a larger percentage coming from both fat and carbohydrates which is why I would recommend pairing it with a protein source as I mentioned above. Nutritional information based on ingredients I used above.
1 Muffin yields: 198 Calories
26g Carbs (2g Fiber)
10g Fat
2g Protein

**See Meal Pairings below 

I brought some of the muffins to work and offered a taste test to Rick and my friend, Abby from AbbyLee Fitness…by the looks on their faces I’d say they’re enjoying them 🙂

Meal Option 1: Morning Glory & Muscle Gain
1 Muffin
2 scoops Chocolate AdvoCare Muscle Gain + water or unsweetened iced coffee

352 calories 
12g Fat
34g Carbs (3g Fiber)
27g Protein

Meal Option 3: Morning Glory & Eggs
1 Muffin
4 egg whites
298 Calories                                                   
10g Fat
30g Carbs (2g Fiber)
22g Protein
Meal Option 3: Chicken Apple Sausage & Eggs with a side of Morning Glory 
(for the bigger appetites)
1 link of Applegate Farms Chicken Apple sausage
4 egg whites
1 Muffin
441 Calories
17g Fat
36g Carbs (3g Fiber)
36g Protein
I hope these muffins bring as much “glory” to your morning as they do to mine. I actually just had one as a post workout snack – YUM! Let me know your thoughts after you make them and post it using the hashtag #tellmemel.