Sunshine Morning Glory Muffins (Vegan, Gluten‑Free, Fiber‑Rich)

Wake up to sunshine on a plate. These hearty, wholesome Morning Glory Muffins are packed with fruits, veggies, and nuts for a naturally energizing start to the day. Lightly spiced, gently sweet, and full of uplifting texture, each bite tastes like warm, bright morning comfort.

What makes this recipe special is the addition of ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber or ORGANIC INDIA Whole Husk Psyllium Supplement. Psyllium enhances moisture, improves the crumb, and helps gluten-free, vegan muffins rise evenly. And because psyllium contains both soluble and insoluble fiber, it supports the entire GI tract and nurtures digestion as part of a balanced routine.

Even with a long ingredient list, these muffins come together with ease. A food processor quickly shreds the apple, carrots, and zucchini, cutting prep time to minutes. From there, everything stirs into a thick, nutrient-packed batter that bakes into naturally sweet, satisfying muffins perfect for breakfast, lunchboxes, or grab-and-go snacking.

Why Add Psyllium?

Psyllium plays multiple roles in vegan and gluten-free baking using the exact ingredients already included in the recipe. It binds the batter, creates a tender crumb, improves lift, and helps the muffins stay moist. Its natural gelling properties also prevent crumbliness and help the muffins hold their shape beautifully.

A Few Simple Optimizations

These small technique adjustments elevate texture, flavor, and consistency without adding new ingredients.

Hydrate the psyllium and oats

Mixing psyllium and oats with a small amount of orange juice for a few minutes improves structure and helps the muffins rise more evenly.

Warm the spices in coconut oil

Stirring cinnamon and ginger into warm coconut oil enhances their aroma and blends the flavor throughout the batter.

Lightly squeeze the zucchini

Removing a small amount of moisture keeps the muffins tender rather than overly dense.

Soak the raisins

A short soak keeps raisins plump and prevents them from drawing moisture from the batter, ensuring balanced sweetness in each bite.

Sunshine Morning Glory Muffins

Yields approximately 14 muffins

Ingredients

Dry Ingredients

• 2 cups gluten-free baking flour blend
• ½ cup gluten-free oats
• 2 teaspoons ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber, or 2 tablespoons Whole Husk Psyllium
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ORGANIC INDIA Ceylon Cinnamon Capsule contents
• ½ teaspoon ground ginger
• Pinch sea salt

Fruits, Vegetables, and Mix-Ins

• 2 medium carrots, shredded
• 1 medium apple, peeled, cored, shredded
• 1 small zucchini, shredded and lightly squeezed
• ½ cup chopped walnuts
• ½ cup shredded coconut

Wet Ingredients

• ¼ cup aquafaba (drained chickpea water)
• ¼ cup liquid coconut oil
• ¼ cup unsweetened applesauce
• ¼–⅓ cup orange juice
• 2 tablespoons pure maple syrup
• 1 teaspoon gluten-free vanilla extract
• ½ cup raisins, soaked for 5 minutes and drained

Instructions

1. Preheat. Preheat the oven to 350°F. Line or lightly grease a muffin tin.
2. Hydrate psyllium and oats. In a small bowl, combine the oats, psyllium, and ¼ cup orange juice. Let sit for 5 minutes.
3. Mix the dry ingredients. In a large bowl, whisk together the flour blend, baking powder, baking soda, cinnamon, ginger, and salt.
4. Add fruits, vegetables, and nuts. Stir in the carrots, apple, zucchini, walnuts, and coconut until coated.
5. Build the wet mixture. Warm the coconut oil and, if desired, stir in the spices to intensify their aroma. Add the aquafaba, applesauce, maple syrup, vanilla, and the hydrated psyllium mixture.
6. Combine. Pour the wet mixture into the dry ingredients and stir until a thick batter forms. Add a splash of orange juice only if needed. Fold in the raisins.
7. Fill and bake. Spoon the batter into muffin cups, filling each almost to the top. Bake for 20–25 minutes, until the tops are firm and lightly crisp. Let cool for 10 minutes before removing from the tin.

Chef’s Note

For the best rise, fill each muffin cup all the way to the top. Psyllium helps create tall, rounded bakery-style muffins.

Storage

Store in an airtight container for 3–4 days. Freeze for longer storage and warm briefly before serving.