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baked gluten free morning glory muffins in brown paper liners on a small light colored wood cutting board

Gluten Free Morning Glory Muffins

5 from 5 ratings
Gluten Free Morning Glory Muffins are hearty muffins from a traditional, old fashioned recipe. These delicious muffins are a great way to start the day!
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 1 dozen
By: Sharon Lachendro
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Ingredients

  • 2 cups 260 g Gluten Free Flour (see notes)
  • 1 teaspoon xanthan gum omit if your blend contains it
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons 5 g ground cinnamon
  • 1/3 cup 39 g chopped walnuts
  • 1/4 cup shredded coconut
  • 2 large eggs room temperature
  • 2/3 cup 149 g light brown sugar, packed
  • 2/3 cup milk room temperature (see notes for dairy free)
  • 1/3 cup avocado oil or neutral oil of your choice
  • 1 teaspoon pure vanilla extract
  • 1/3 cup 51 g raisins
  • 1/2 cup 55 g grated carrot
  • 1/2 cup 47 g grated Granny Smith Apple

Instructions

  • Preheat oven to 400 degrees F. Line a standard muffin pan with paper liners or spray generously with non-stick spray.
  • Add the gluten-free flour, xanthan gum, baking powder, baking soda, salt, and cinnamon to a medium bowl and whisk to combine. Stir in the walnuts and coconut to coat in the flour.
    dry ingredients added to a small glass bowl to make Gluten Free Morning Glory Muffins
  • Add the eggs, brown sugar, milk, oil, and vanilla to a large bowl and whisk to combine.
    wet ingredient sin a large glass bowl to make Gluten Free Morning Glory Muffins
  • Pour the dry ingredients into the wet ingredients and stir together until the flour mixture is incorporated.
    dry ingredients on top of the wet ingredients in a large glass bowl to make Gluten Free Morning Glory Muffins
  • Fold in the raisins, grated carrot, and grated apple. Mix until thoroughly combined.
    batter mixed together in a large glass bowl to make Gluten Free Morning Glory Muffins
  • Transfer the muffin batter to the prepared muffin pan, dividing the batter evenly between the 12 cups. Spread the muffin batter out on top to help with even baking.
  • Bake the muffins for 16-20 minutes or until a tester comes out clean. Mine baked in exactly 18 minutes.
  • Cool the muffins in the pan for 5 minutes then transfer to a wire rack. Cool completely or serve warm.

Notes

  1. I used my Nightshade Free Gluten Free Flour Blend in this recipe. I highly recommend it for muffins.
  2. You can omit the walnuts to make these muffins nut-free.
  3. Use unsweetened coconut milk beverage or plain, unsweetened plant milk of your choice to make dairy-free morning glory muffins.
  4. Store these muffins in an air-tight container at room temperature for 2 days or freeze for 3 months.

Recommended Products

Box Grater
OXO Good Grips Swivel Peeler
OXO Good Grips Large Scoop
Standard Paper Cupcake Liners/Baking Cups
USA Pan Cupcake and Muffin Pan
Cooling Rack 
Cooling Rack 

Nutrition Information

Calories: 186kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 208mg | Fiber: 1g | Sugar: 8g

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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