Gluten Free Morning Glory Muffins

Wake Up to the Deliciousness of Gluten Free Morning Glory Muffins

Ever walked into a bakery and been hit with the warm, inviting scent of freshly baked muffins? You know, the kind that makes your stomach rumble with desire? These Gluten Free Morning Glory Muffins capture that magic, all while being unbelievably healthy and delightful! With a medley of sweet carrots, apples, and a hint of coconut, these muffins are perfect for breakfast or a snack any time of the day.

Why Make This Recipe

Why should you leap into making these muffins today? Here are a few reasons that’ll have you excited:

• Easy Cleanup: We all know the joy of minimal dishes. One bowl for the dry ingredients, another for the wet—easy-peasy!
• Healthy Indulgence: Who says treats can’t be nutritious? These muffins are packed with fiber and flavor, making them a guilt-free pleasure.
• Family-Friendly: Even the pickiest eaters will love them. Kids and adults alike will be coming back for seconds (or thirds!).

Ingredients

You don’t need fancy stuff—just these basics!

• 1 1/2 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
• 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 eggs (at room temperature, beaten)
• 1 teaspoon pure vanilla extract
• 2/3 cup sour cream (at room temperature)
• 1/4 cup gluten-free old-fashioned rolled oats (for sprinkling on top, optional)

Directions

Follow these simple steps to muffin perfection:

1. Preheat your oven to 325°F and prepare a 12-cup muffin tin by greasing or lining it.
2. In a large bowl, whisk together the gluten free flour, xanthan gum, oat flour, baking soda, baking powder, salt, and cinnamon.
3. Mix in the brown sugar, breaking up lumps.
4. Stir in the shredded carrots, apple, dried fruit, and coconut chips.
5. In another bowl, whisk together the oil, eggs, vanilla, and sour cream until smooth.
6. Combine wet and dry ingredients, stirring until just mixed.
7. Fill the muffin tins and optionally sprinkle oats on top.
8. Bake for about 22 minutes until golden and a toothpick comes out clean.
9. Let cool for 5 minutes in the pan, then transfer to a wire rack.

How to Make Gluten Free Morning Glory Muffins (Overview)

Making these muffins is as simple as pie! Start by whisking those dry ingredients together—no big lumps allowed! Then, show your mixing power with the wet ingredients. The best part? Once combined, you just pour the mixture into the muffin tin and let your oven do the heavy lifting. Pro tip: Don’t overmix; you want them fluffy, not dense.

How to Serve Gluten Free Morning Glory Muffins

These muffins are a treat on their own, but why not jazz them up a bit? Try serving them warm, slathered with a bit of butter or your favorite jam. Pair them with a steaming cup of coffee or tea for a cozy vibe. Picture a golden muffin bursting with flavor, the sweetness mingling with earthy notes of cinnamon—delicious!

How to Store Gluten Free Morning Glory Muffins

You can keep these muffins fresh for up to 5 days in an airtight container at room temperature. Want them to last longer? Pop them in the fridge for about a week or freeze for up to three months. Just reheat them in the microwave for about 15 seconds before diving in!

Tips to Make Gluten Free Morning Glory Muffins

• Room Temperature Eggs & Sour Cream: It’s a small detail but works wonders in achieving the fluffiest muffins!
• Make Ahead: Prep the dry ingredients the night before to speed up your morning routine!
• Mix It Up: Swap in different dried fruits based on what you have—dried cherries, anyone?

Variation

Want to switch things up? For a vegan version, replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use applesauce instead of sour cream. You can also play with spices; add nutmeg or pumpkin spice for a seasonal twist.

FAQs

1. Can I use regular all-purpose flour instead of gluten-free flour?
Absolutely! If gluten isn’t a concern, feel free to swap it out. Just adjust the quantities as needed.

2. How do I make these muffins healthier?
You can use unsweetened applesauce instead of oil for a lighter option, or reduce the sugar by half if you prefer them less sweet!

3. Can this recipe be doubled?
Sure thing! Just be ready to bake a whole lot more deliciousness and share with friends and family!

📌 Pin this recipe for your next cozy dinner night!

Gluten Free Morning Glory Muffins

Deliciously healthy muffins made with carrots, apples, and coconut, perfect for breakfast or a snack any time of the day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose gluten free flour blend
• 0.75 teaspoon xanthan gum
• 2/3 cup gluten free oat flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 cup packed light brown sugar

Wet Ingredients & Add-Ins

• 2 cups shredded carrots
• 1 cup peeled and cored shredded apple
• 0.5 cup dried fruit (raisins, dried cranberries, or dried blueberries)
• 0.5 cup dried unsweetened coconut chips
• 5 tablespoons neutral oil (like grapeseed, peanut, or canola)
• 3 large eggs (at room temperature, beaten)
• 1 teaspoon pure vanilla extract
• 2/3 cup sour cream (at room temperature)
• 1/4 cup gluten-free old-fashioned rolled oats (for sprinkling on top, optional)

Method

 

Preparation

1. Preheat your oven to 325°F and prepare a 12-cup muffin tin by greasing or lining it.
2. In a large bowl, whisk together the gluten free flour, xanthan gum, oat flour, baking soda, baking powder, salt, and cinnamon.
3. Mix in the brown sugar, breaking up lumps.
4. Stir in the shredded carrots, apple, dried fruit, and coconut chips.
5. In another bowl, whisk together the oil, eggs, vanilla, and sour cream until smooth.
6. Combine wet and dry ingredients, stirring until just mixed.
7. Fill the muffin tins and optionally sprinkle oats on top.
8. Bake for about 22 minutes until golden and a toothpick comes out clean.
9. Let cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

Muffins can be stored in an airtight container at room temperature for up to 5 days, or refrigerated for about a week. For longer storage, freeze for up to three months.