Enjoy these Gluten Free Morning Glory Muffins with a hot cup of coffee, or while you’re in the car on the go. Loaded with carrots, raisins, nuts, coconut, apple and cinnamon, these muffins aren’t only packed full of nutrients, they taste great too.
With 3 lunch kits that need filling every day, I’m always on the lookout for gluten free muffin recipes that I think my family might like. Until now, the gluten free Bran Muffins and the gluten free Double Chocolate Peanut Butter Banana Muffins were my family’s favourites.
Although the Double Chocolate Zucchini Muffins definitely deserve a mention too (they taste like brownies. Yum!).
The other day I decided to try playing around with a recipe for gluten free Morning Glory Muffins. My Mom made these when I was growing up, but I was such a picky eater, I didn’t ever eat them. If it had coconut in it, I didn’t touch it. I’ve outgrown a few of those things, thankfully.
I always hesitated to make Morning Glory Muffins, because I thought they would just get sticky and have a gummy texture from having so many ingredients that contribute moisture to the muffin. I think the flour combination, and the added ground flax seed, help to keep things in balance.
I know some Morning Glory Muffin recipes include crushed pineapple. I did not add any shredded pineapple to the muffins, but if I would, I would be sure to squeeze out as much juice as possible, and decrease the shredded carrots to help keep things balanced.
If you like these gluten free Morning Glory Muffins, you might also like:
- Gluten Free Chocolate Chip Muffins
- Gluten Free Pumpkin Cream Cheese Muffins
- Gluten Free Snickerdoodle Muffins
- Gluten Free White Chocolate Raspberry Muffins
- Gluten Free Rhubarb Muffins with Cinnamon Sugar Topping
Enjoy these Gluten Free Morning Glory Muffins with a hot cup of coffee, or while you're in the car on the go. Loaded with carrots, raisins, nuts, coconut, apple and cinnamon, these muffins aren't only packed full of nutrients, they taste great too. Adapted from Allrecipes.comGluten Free Morning Glory Muffins
Ingredients
Instructions
Notes
Jeanne Leder says
Hi Jeanine! These muffins look wonderful! However, I would have to change the recipe for my daughter, who can’t tolerate rice, flax or raisins. For the raisins, we could substitute dried cherries. I don’t know how to substitute something for flax. Neither of us uses it. She can use several other flours, so we could probably work around the rice….
Hope you’re doing well!
Jeanne <
Vivi says
Hi Jeanine ,
Do you think this will work if I add a cup of oat ?
Carissa says
I made these yesterday and they came out wonderful!! I added a pinch of nutmeg and clove plus about a tablespoon of molasses bc I like mine a bit more spiced, but the texture, consistency, flavor, and moistness were right on!! Exactly as I was hoping they would come out:) thank you!!
Heidi R Stahl says
These are in the oven as I type. I made a couple of substitutions based on what I had (or didn’t have) in my cupboard. I substituted oat flour for sorghum flour, arrowroot for tapioca starch, and ground chia seed + water for the xanthum gum. I’ll let you know how the muffins turn out when they come out of the oven. 🙂
Heidi R Stahl says
Oh, yes. These turned out beautifully, even with all my substitutions. I also used 1 tsp of cardamom because my cinnamon supply was tapped after the first teaspoon. Not a problem, so delicious! And they didn’t turn out too sweet, which is so nice. Thanks for a great recipe. I will make this again.