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Gluten Free Morning Glory Muffins

  • Author: Teri Delany
  • Total Time: 60 minutes
  • Yield: 10 muffins 1x
  • Diet: Gluten Free


Rise and Shine! Get off to a healthy start with these gluten free Morning Glory Muffins. They are a meal in a muffin. Feel free to substitute any fruit, nut or other add-in to suit your family’s needs. Have a fabulous day.



Choose Gluten Free, Non-GMO, & Organic Ingredients.

Substitutions: Do you need to swap out an ingredient? Click here for suggestions.

Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.


  • 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1C + 1.5 T spoon & level)
  • 1 tsp Double Acting, Aluminum Free Baking Powder (4.5g)
  • 1/2 tsp Baking Soda (2.5g)
  • 1 tsp Ground Cinnamon (2.5g)
  • 1/4 tsp Ground Ginger (.5g)
  • 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
  • 2 1/2 T Ground Golden Flax Seeds (18g)
  • 30g (1 oz) Chopped Unsalted, Roasted Pecans (1/4 C)


  • 2 Large Pasture Raised Eggs (100g)
  • 50g (1.8 oz) Pure Maple Sugar or Brown Sugar, packed – (1/4 C)
  • 42g (1.5 oz) Honey (1/8 C)
  • 40ml (1.4 fl oz) Avocado Oil (about 2 1/2 T)
  • 2 T Applesauce (30 ml / 1 fl oz)
  • 2 T Orange Juice (30 ml / 1 fl oz)
  • 1 tsp Pure Vanilla Extract (5 ml)
  • 1 tsp Apple Cider Vinegar (5 ml)

Fold In

  • 40g (1.4 oz) Raisins, soaked (1/4 C)
  • 105g (3.7 oz) Shredded Carrot (about 1 C)
  • 70g (2.5 oz) Shredded or Diced Apple (about 1/2 C)
  • 14g (.5 oz) Shredded Unsweetened Coconut (1/4 C)


Equipment: Digital Scale (preferred), Muffin pan(s), 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Grater, Cooling Rack

Before You Dive In – Prep: Please read!

  • Bring eggs to room temperature (preferred)
  • Shred carrots (large grate)
  • Shred (large grate) or dice apple
  • Soak raisins for about 10 minutes in warm water, then squeeze out water
  • Chop pecans (or whatever nut you choose)
  • Ground flax (if you only have whole seeds)
  • Move oven rack to center
  • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius)
  • Grease muffin wells (we like to use our non-stick baking Goop,) or place muffin liners in wells

Make muffins!

Step 1: In a large bowl, whisk together the dry ingredients.

Step 2: In a medium bowl, whisk together the wet ingredients.

Step 3: Pour the wet ingredients into the dry ingredients. Mix until blended.

Step 4: Add the raisins, carrot, apple and coconut to the blend. Fold in ingredients until combined.

Step 5: Spoon or scoop batter into prepared muffin wells. Fill 3/4 of the way full (we use a blue #16, 2 oz scoop).

Step 6: Place muffin pan in the center of a preheated 350 F/177 C oven and bake for 20 minutes. Muffins are done when a toothpick inserted in the center comes out clean.

Step 7: Remove pan from oven and cool on a wire rack for 5-10 minutes. Pop muffins out of pan and transfer to a rack to cool completely.



Storing and Freezing: Muffins are best the day you bake them or the day after. Freeze extra muffins in a freezer safe container for up to a month for best results.

Nutrition information provided below is for the recipe as written using maple sugar.

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: muffins
  • Method: baking
  • Cuisine: American


  • Serving Size: 1 Muffin
  • Calories: 200
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: Gluten Free Morning Glory Muffins