Gluten-Free Morning Glory Muffins
These gluten-free Morning Glory Muffins are soft, moist, and packed with grated carrots, fresh apple, raisins, and toasted walnuts. A touch of cinnamon brings everything together, while the apple and carrots add moisture and keep the crumb tender. A flavorful muffin for an easy start to the day.
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Gluten-Free Breakfast Muffin
These gluten-free morning glory muffins are packed with shredded carrots, fresh apples, raisins, and walnuts. They’re easy to make ahead and freeze really well, so they’re a great recipe to have ready when you want something homemade without baking from scratch every time. The muffins are soft, tender, and not-too-sweet, making them easy to enjoy any time of day.
If you’re looking for more easy gluten-free brunch ideas, try these Berry Lemon Muffins made with buckwheat flour. They’re light, fruity, and just as simple to make.
Serve these muffins for breakfast, brunch, or as an easy grab-and-go snack. They’re especially handy for busy mornings when you already have a batch waiting in the freezer.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Flour: gluten-free all-purpose flour blend.
- Oil: natural oil, like sunflower oil.
- Eggs: room-temperature eggs are better.
- Spices: ground cinnamon complements the apple, carrots, and walnuts without overpowering them.
- Carrots: fresh, shredded carrots. Grate them at the last minute so they don’t release much liquid. If they release liquid when you’re about to add them, squeeze it out before doing so.
- Apple: Choose a fresh apple that holds its shape well when baked.
- Walnuts: Toasting the walnuts before adding them brings out their flavor and more crunch.
- Raisins: Raisins add natural sweetness.
How to make these morning glory 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 brown sugar and oil together. Add the eggs one at a time, beating well after each addition. Add the shredded carrots and cubed apple and mix until evenly distributed.
Add the dry ingredients to the carrot and apple mixture. Mix just until combined. Add the toasted walnuts and raisins and mix until evenly distributed. The batter is dense.
Divide 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 the tops are golden brown and a toothpick inserted into the center comes out clean, with no streaks of batter.
Let the muffins cool before transferring them to a wire rack.
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.
Good to know: baking tips
- Grate the carrots just before making the batter. Freshly grated carrots generally release less liquid.
- Toast the walnuts before adding them. It makes their flavor more noticeable and gives the muffins better texture.
You might wonder: FAQ
Are these Morning Glory Muffins dairy-free? The recipe doesn’t include any dairy ingredients such as milk or butter. However, if you need the muffins to be strictly dairy-free, check the labels of all packaged ingredients, including the gluten-free flour, brown sugar, raisins, and any other packaged products, as ingredients and allergen information can vary by brand.
Why are my Morning Glory Muffins wet inside? The carrots and apple add moisture to the batter. If the shredded carrots release a lot of liquid, squeeze out the excess before adding them. Also, make sure the muffins are fully baked before removing them from the oven.
For more gluten-free breakfast ideas
- Simple Coconut Muffins
- Oatmeal Raisin Cookies
- Coconut Pancakes
- Oatmeal Blueberry Muffins
- Buckwheat Banana Bread
Gluten-Free Morning Glory Muffins (Moist & Easy)
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking soda
- Pinch of salt
- 2 teaspoons ground cinnamon
- ¾ cup light brown sugar
- ¾ cup natural oil
- 2 eggs, room temperature
- 2 cups shredded carrots, shredded at the last minute
- 1 cup apples, peeled, seeded, and cubed
- ½ cup raisins
- ½ 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 brown sugar and oil together. Add the eggs one at a time, beating well after each addition. Add the shredded carrots and cubed apple and mix until evenly distributed.
- Add the dry ingredients to the carrot mixture. Mix just until combined. Add the toasted walnuts and raisins, and mix until evenly distributed. The batter is dense.
- Divide 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 the tops are golden brown and a toothpick inserted into the center comes out clean, with no streaks of batter.
- Let the muffins cool before transferring them to a wire rack.
Notes
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