Gluten-Free Morning Glory Muffins: A Meal from Mother Nature

I have three children who always roll out of bed at the very LAST minute, first dragging to get dressed, then pulling themselves up to the breakfast table with 5 minutes to spare, all messy haired and bleary eyed.

And then they say, “Mom, what’s for breakfast?”

I tell them they can have anything that they can eat in the car because we have to LEAVE!

With school out for the year, you’d think we’d be able to sit back and relax – sleep in a little, even. But NO! We’re bound to need to be on time for something almost every day; whether it be camp, swimming lessons, or to get on the road for the next chapter of summer family vacation!

Throwing buttered toast into their hands as they juggle backpacks and fumble with their shoelaces doesn’t give me a job-well-done kind of feeling, since I know they’ll just be hungry again in a half hour or so. While the best solution would be for them to get up on time, I have to work with what I’ve got!

Muffins are one of the most popular on-the-go foods. They’re substantial, portable, and a true kid-pleasing breakfast for those scattered mornings when your family is racing against the clock, trying to find favorite shirts, the right bathing suit, and that darned missing sock! If you can shove muffins into their hands somewhere in that chaos, you’ve AT LEAST got the eating thing covered.

You don’t want that first meal of the day to be a flop, so why not make them Morning Glory Muffins, stocked full of healthful foods like carrots, coconut, fruit, and nuts? They’ll have the muffins and you’ll know they’re eating foods from the earth. It’s a win-win. And YES, they’re gluten-free, too!


Preheat your oven to 375°F and grease 10 cups of a 12-cup muffin pan, or line with muffin papers. Soak 1/2 cup raisins by covering them in hot water; set aside.


Whisk the following together in a bowl:

1 cup King Arthur Gluten-Free Multi-Purpose Flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt


Stir the following into the dry mixture:

1 cup peeled, grated carrots
1/2 cup grated apple (about 1/2 of a large apple) OR 1/2 cup drained, crushed pineapple
1/2 cup grated coconut, sweetened or unsweetened
1/2 cup chopped walnuts


Whisk together and add:

2 large eggs
1/3 cup vegetable oil
1 teaspoon gluten-free vanilla extract
2 tablespoons water


Finally, stir the soaked, drained raisins into the batter.


Using a muffin scoop, scoop the batter into the prepared pan. Each well will be almost full.


Bake the muffins for 25 to 28 minutes, or until the tops spring back lightly when pressed, and they’re a nice, dark golden brown.

These muffins have the most beautiful dome!


Within the first few minutes of removing the muffins from the oven, tilt them on their sides in the wells of the pan to prevent them from steaming as they cool.


Once they’ve cooled a few minutes, you can transfer them to a cooling rack to cool completely – or eat them still warm!


I certainly feel great about the ingredients in Morning Glory Muffins, whether they’re a snack after that soccer game, or the meal that starts the day for my family.

The best thing about these muffins? They’re amazingly flavorful and moist, and kids love ’em! Go ahead, exchange the walnuts for sunflower seeds or the raisins for cranberries! Make them into mini muffins! Whatever you do, make them your own and get going on that whirlwind of healthy summer fun!

Please read, bake, and review our recipe for Gluten-Free Morning Glory Muffins.

Print just the recipe.

Amy Trage

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...


    1. The Baker's Hotline

      Thanks for asking, Ellen. We’re glad to hear you’re loving these muffins. You can view the full nutrition information for this recipe by clicking on the orange “Nutrition information” link at the bottom of the At a Glance Box when viewing the full recipe page. Happy GF baking! Kye@KAF

  1. Laura

    I’m not getting my panties in a bunch, I’m seeking & learning I can replace that X-word gum starch (the last thing a diabetic needs is more starch) with these ingreds:
    1 Tbsp water + 1 tsp flaxseed meal/mix/let sit 5 mins to make a slurry that you add in, plus 1 pkg. plain gelatin, 1 tsp cream of tartar, 1 tsp active dry yeast, you add this into the GF recipe & quickly put in oven as directed & it’s giving “structure” to the baked good. I am so happy,

  2. Jocelyn Strand

    This is a great recipe! I used butter instead of vegetable oil. My favorite gf baked good to date, and I have tried MANY!

    1. The Baker's Hotline

      Muffins always freeze well! Cool, then wrap individually in plastic, and store in a zip loc bag. A quick thaw on the counter or a blast in the microwave will make for a fast and healthy breakfast! Happy baking! Laurie@KAF

  3. Magda Guimaraes

    Just made this recipe, and it’s a keeper!
    Really good one!
    Thanks a lot for sharing it!
    I have used coconut oil instead of vegetable oil, and it worked perfectly!

  4. Cindy Burson

    I wish you would monitor the comments and only print those relevant to the recipe. This is not a health forum for us to post our views. It is a place to learn about a particular recipe.

    1. The Baker's Hotline

      I totally understand your frustration, Cindy, but we endeavor to share all comments, as long as the content is not considered offensive. We want our baking community to be able to share their thoughts, even if they differ from our own or are only tangentially related to the recipe. Barb@KAF

  5. Jen McGeath

    Made these tonight. They are excellent and very closely resemble the non-GF ones I used to make. Even my husband agrees and those were his fave. Moist and full of texture. I used minced apples and subbed dried cherries for raisins. Made 12 in my silicone muffin cups. I will be making these a lot going forward. Will try with chopped fresh cranberries at Christmas. A keeper recipe indeed.

  6. Gene Hill

    Thanks for the response. It is the sugar that is a problem. He uses Stevia as his sugar substitute in his controlled GF diet. That might work to add the appropriate sweetness for this recipe,but not the flavor or the texture. suggestions?

    1. The Baker's Hotline

      I’m sorry to say that we really don’t delve too much into sugar alternatives for our recipes. You can certainly give xylitol or maltitol a try for your baking. Jon@KAF

    2. Melissa

      I accidentally omitted the brown sugar. I thought the muffins tasted great. I used pineapple which I think helped with the sweetness.

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