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
Gluten Free Morning Glory Muffins
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.
- 2/3 cup brown rice flour
- 2/3 cup sorghum flour
- 2/3 cup tapioca starch
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup ground flax seed
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1/2 cup raisins (soaked in hot water and drained to rehydrate)
- 1/2 cup chopped walnuts (optional, I omitted this time so they could go in lunch kits)
- 1/2 cup unsweetened shredded coconut
- 1 apple - peeled, cored, and shredded
- 1/2 cup unsweetened apple sauce
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees F, and grease or line 12 muffin cups with extra large paper liners. Set aside.
- In a large mixing bow, whisk the rice flour, sorghum flour, tapioca starch, brown sugar, granulated sugar, flax seed, baking soda, cinnamon, xanthan gum, salt until well blended.
- Stir in the shredded carrots, raisins, nuts, coconut, and shredded apple.
- In a separate mixing bowl, whisk together the apple sauce, oil, eggs, and vanilla. Pour into the dry ingredients, and stir until evenly mixed.
- Divide the batter between 12 muffin cups (you might get more, depending how full you make the cups). I filled the cups nearly full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove from the muffin tins, and let cool completely on a wire cooling rack. Once completely cool, store in an air-tight container. I left one corner open to make sure that the muffins didn't get too sticky by the next day. Worked great!
Adapted from Allrecipes.com
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!
Hi Jeanine ,
Do you think this will work if I add a cup of oat ?
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.