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Morning Glory Muffins 

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Recipe Guide: Gluten Free, Dairy Free

How to Make Flare Friendly: Blend nuts and seeds into a powder, blend carrots and apple further


  • 1/2 cup raisins 
  • 2 cups Gluten Free flour
  • 1/8 cup maple syrup
  • 2 teaspoons baking soda
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon salt
  • 2 cups (198g) carrots, peeled and grated
  • 1 large tart apple
  • 1/2 cup (57g) walnuts, chopped
  • 1/3 cup (42g) sunflower seeds 
  • 3 large egg equivalent- or Flax Egg
  • 2/3 cup (131g) olive oil
  • 2 teaspoons Vanilla Extract
  • 1/4 cup (57g) orange juice


  1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin
  2. In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
  3. In a large bowl, whisk together the flour, maple, baking soda, spices, and salt.
  4. Stir in the carrots, apple, nuts, and sunflower seeds 
  5. In a separate bowl, beat together the eggs, olive oil, vanilla, and orange juice.
  6. Add to the flour mixture, and stir until evenly moistened.
  7. Drain the raisins and stir them in.
  8. Divide the batter among the wells of the prepared pan 
  9. Bake the muffins for 25 to 28 minutes
  10. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.