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Morning Glory Muffins - Gluten and Dairy Free

These can be made kosher for Passover - which begins on Saturday night.

¼ cup walnut butter

1 large egg

¼ cup coconut nectar, molasses or date syrup

½ cup organic, rolled oats – for smoother muffins, grind in a high-speed blender

Gluten Free (GF) options - ½ cup GF flour (ie: Bob’s1:1), cassava flour, coconut flour, quinoa flour, garbanzo flour, millet flour or sorghum flour

3 tbsp ground flax seed (grind in a clean coffee grinder)

1 tsp vanilla extract

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1 cup carrots (about 2 large) grated

1 medium apple, peeled, cored, and grated

1/3 cup raisins or cut up pieces of figs

1/3 cup walnuts, pecans, sunflower or pumpkin seeds or a mixture of them all

Preheat oven to 375ºF and prepare a muffin pan with non-bleached muffin papers/cups

Combine all ingredients except for carrots, apple, raisins, and nuts/seeds in a mixing bowl and stir until smooth. Fold in carrots, apple, raisins, and walnuts.

Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Can be stored in an air-tight container for several days. Refrigerate during warm weather months.

* These are kosher for Passover options

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