Gluten-Free Morning Glory Muffins are a wholesome, flavorful choice for breakfast, brunch, or a portable snack. These muffins combine grated carrot and apple with shredded coconut, raisins, and pecans for a texture and flavor that’s reminiscent of carrot cake but lighter and naturally sweetened. They’re made with a blend of oat flour and almond flour to keep them gluten-free while still tender and satisfying.
Muffins are one of the easiest make-ahead breakfast options: quick to prepare, simple to portion, and easy to freeze for later. These gluten-free Morning Glory Muffins bake up with a moist crumb and tender crumb thanks to the combination of oat and almond flours, eggs, and a moderate amount of oil. Maple syrup adds natural sweetness and helps keep the texture soft and moist.
Why you’ll love this recipe
- Classic morning glory flavors: grated carrot and apple with coconut, raisins, and pecans give the muffins a familiar, cake-like profile.
- Gluten-free and dairy-free friendly when made with non-dairy milk; refined-sugar-free when using maple syrup.
- Simple one-bowl method that’s great for meal prep and busy mornings.
- Freezer-friendly: bake a batch and freeze to extend shelf life and simplify breakfasts for the week.
Recipe ingredients
The ingredient list includes a few more items than a basic muffin, but each plays a role in flavor and texture. You can customize mix-ins as desired while keeping the grated carrot and apple, which are essential for the signature morning glory taste and moistness.
- Flour: A blend of oat flour and almond flour keeps the texture tender and the muffins gluten-free.
- Sweetener: Maple syrup or coconut sugar are both suitable; maple syrup gives a moister result and a hint of caramel flavor.
- Oil: Melted coconut oil or another neutral oil provides richness; the amount is moderate to avoid greasiness.
- Milk: Unsweetened almond milk is used here, but any dairy or non-dairy milk works.
- Grated carrot and apple: Both are required—together they add moisture, sweetness, and texture characteristic of morning glory muffins.
- Mix-ins: Unsweetened shredded coconut, raisins, and chopped pecans can be swapped or omitted to suit preferences.
See the ingredient list in the recipe card below for exact quantities.
How to make gluten-free Morning Glory muffins
These muffins come together quickly in one bowl and require minimal tools. Grating the carrot and apple ahead of time streamlines the process and makes assembly faster.
- Preheat the oven to 400°F (about 200°C) and line a standard 12-cup muffin pan with paper liners.
- Whisk together the wet ingredients: melted oil, eggs, maple syrup, milk, and vanilla until smooth.
- Add the dry ingredients: oat flour, almond flour, baking powder, baking soda, and salt. Whisk until combined and no lumps remain.
- Fold in the grated carrot and apple, shredded coconut, and raisins.
- Divide the batter evenly into 12 muffin cups, then sprinkle the tops with a little extra shredded coconut and chopped pecans if desired.
- Bake at 400°F for 15–18 minutes, or until the muffins are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan on a wire rack for 10 minutes, then remove the muffins and let them cool completely.
Recipe FAQs
Why are they called “Morning Glory” muffins?
Morning Glory muffins are a hearty muffin style known for their mix of grated vegetables, fruit, and nuts. They are often compared to carrot cake because of the similar ingredients and warm spices commonly used in many versions.
What’s in a Morning Glory muffin?
Typical ingredients include grated carrot, apple, shredded coconut, raisins or dried fruit, and nuts. Most traditional recipes use whole wheat flour, but this gluten-free version replaces it with oat and almond flours for a similar texture without gluten.
Can I use only oat flour or only almond flour?
The combination of oat flour and almond flour gives the best texture in this recipe. Using only one may change the crumb and moisture balance, so adjustments to liquid or binding ingredients might be needed.
Can I substitute the mix-ins?
Yes—except for the grated carrot and apple, which are central to the muffin’s character. Shredded coconut, raisins, and pecans can be swapped for other nuts, seeds, or dried fruit, or omitted if preferred.
Recipe notes
- Pro tip: Grate the carrot and apple up to a day in advance and keep them refrigerated to speed up the final assembly.
- Store muffins in an airtight container at room temperature for up to three days, or refrigerate for up to one week.
- To freeze, place completely cooled muffins in a zip-top bag or airtight container for up to three months. Thaw at room temperature or warm briefly in the oven or microwave.
Full recipe card
Gluten-Free Morning Glory Muffins
Yields: 12 muffins | Prep: 15 minutes | Cook: 17 minutes | Total: ~32 minutes
Ingredients
- 1/3 cup melted coconut oil (or neutral oil)
- 2 large eggs
- 3/4 cup maple syrup (or coconut sugar)
- 1/4 cup unsweetened almond milk (or other milk)
- 2 teaspoons vanilla extract
- 1 1/4 cups oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup grated carrot (about 1 large)
- 1 cup grated apple (about 1 large)
- 1/3 cup unsweetened shredded coconut (plus 2 tablespoons for topping, optional)
- 1/3 cup raisins (or other dried fruit)
- 1/3 cup chopped pecans (or other nuts/seeds)
Instructions
- Preheat oven to 400°F and line a 12-cup muffin pan with liners.
- Whisk oil, eggs, maple syrup, milk, and vanilla in a large bowl.
- Add oat flour, almond flour, baking powder, baking soda, and salt. Whisk until smooth and no lumps remain.
- Fold in grated carrot, grated apple, coconut, and raisins.
- Divide batter evenly among muffin cups. Top with extra coconut and pecans if desired.
- Bake 15–18 minutes, until set and a toothpick comes out with a few crumbs. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Nutrition (approx. per muffin)
Calories: 261 | Carbohydrates: 26 g | Protein: 6 g | Fat: 17 g | Fiber: 3 g
Nutrition estimates are intended as a guideline and may vary depending on ingredient brands and substitutions.
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