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Gluten free morning glory muffins filled with fruits and nuts on a wooden table.

Gluten Free Morning Glory Muffins

These Gluten Free Morning Glory Muffins are an explosion of sweet, spiced goodness wrapped in a fluffy embrace, featuring carrots, apples, and coconut - perfect for a quick breakfast.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose gluten free flour blend
  • 3/4 teaspoon xanthan gum
  • 2/3 cup gluten free oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
Wet Ingredients
  • 1 cup packed light brown sugar
  • 2 cups shredded carrots
  • 1 cup peeled and cored shredded apple
  • 1/2 cup dried fruit (raisins, dried cranberries, or dried blueberries)
  • 1/2 cup dried unsweetened coconut chips
  • 5 tablespoons neutral oil (like grapeseed, peanut, or canola)
  • 3 pieces eggs (at room temperature, beaten)
  • 1 teaspoon pure vanilla extract
  • 2/3 cup sour cream (at room temperature)
For Topping (Optional)
  • 1/4 cup gluten-free old-fashioned rolled oats For sprinkling on top

Method
 

Preparation
  1. Preheat your oven to 325°F and prepare a muffin tin.
  2. In a large bowl, whisk together the gluten free flour, xanthan gum, oat flour, baking soda, baking powder, salt, and cinnamon.
  3. Add brown sugar and mix, breaking any lumps.
  4. Stir in shredded carrots, shredded apple, dried fruit, and coconut chips until combined.
  5. In a separate bowl, whisk together the oil, eggs, vanilla, and sour cream until smooth.
  6. Create a well in the dry ingredients, pour in the wet mixture, and stir until combined. The batter should be thick.
Baking
  1. Fill muffin tins with batter and optionally top with oats.
  2. Bake for about 22 minutes until golden and a toothpick comes out clean.
  3. Let cool before transferring to a wire rack.

Notes

These muffins can stick around for about 4–5 days in an airtight container in the fridge. For longer storage, freeze for up to 3 months. To reheat, warm in the microwave for a few seconds.