Gluten-Free Morning Glory Muffins
These easy GF muffins are a flavorful way to start the day. Made with grated carrots and fresh apples, they’re soft, moist, and delicious. They’re perfect for breakfast, brunch, or an on-the-go snack.
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About these easy GF snacks
These muffins with carrots and apples are dairy-free and the perfect make-ahead gluten-free breakfast. For more GF easy brunch ideas, you must try these berry lemon muffins made with buckwheat flour.
The muffins are super moist, soft, and full of raisins and walnuts. They’re made with shredded carrots, fresh apples, raisins, and walnuts. Easy to make, and they freeze very well. They’re perfect for breakfast, brunch, or an on-the-go snack.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Oil: natural oil, like sunflower oil.
- Eggs: room temperature eggs are better.
- Spices: ground cinnamon.
- Carrots: fresh, shredded carrots. Grate them at the last minute so they don’t release much liquid. If they do release liquid when you’re about to add them, squeeze it before doing it.
- Apple: fresh apple, seeded, peeled, and cubed. Could be granny smith, pink lady…
- Add-ins: chopped toasted walnuts and raisins.
How to make these GF breakfast muffins
Preheat the oven to 350°F (180ºC). Line 16 muffin cups with liners or lightly grease them.
Whisk together gluten-free all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, beat the sugar with the oil. Add the eggs one by one, beating well after each addition. Add the shredded carrots and the cubed apple and mix.
Add the dry ingredients to the carrot mixture and mix until well incorporated. Add the walnuts and raisins and mix.
Pour the mixture into the prepared pan. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes or until golden brown on top. A toothpick inserted into the center of the muffins should come out clean, with no streaks of batter.
Let cool before removing to a wire rack.
Storing
Store the muffins covered at room temperature for 2 days or in the refrigerator for up to a week. You can also freeze them in an air-tight container or freezer bag.
Variations
- Spices: Feel free to play with spices to taste.
- Dried fruits: add more dried fruits like pecans, almonds.
- Coconut: Traditional morning glory muffins are made with shredded coconut. Add shredded coconut if desired.
- Raisins: replace raisins with cranberries.
For more GF breakfast ideas
- Simple Coconut Muffins
- Oatmeal Raisin Cookies
- Coconut Pancakes
- Oatmeal Blueberry Muffins
- Buckwheat Banana Bread
GF Morning Glory Muffins (Moist & easy)
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking soda
- Pinch of salt
- 2 teaspoons ground cinnamon
- 3/4 cup light brown sugar
- 3/4 cup natural oil
- 2 eggs room temperature
- 2 cups shredded carrots shredded at the last minute
- 1 apple peeled, seeded, and cubed
- 1/2 cup raisins
- 1/2 cup walnuts chopped and toasted
Instructions
- Preheat the oven to 350°F (180ºC). Line 16 muffin cups with liners or lightly grease them.
- Whisk together gluten-free all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl, beat the sugar with the oil. Add the eggs one by one, beating well after each addition. Add the shredded carrots and the cubed apple and mix.
- Add the dry ingredients to the carrot mixture and mix until well incorporated. Add the walnuts and raisins and mix.
- Pour the mixture into the prepared pan. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes or until golden brown on top. A toothpick inserted into the center of the muffins should come out clean, with no streaks of batter.
- Let cool before removing to a wire rack.