Gluten Free Morning Glory Muffins
Start your day the wholesome way with these irresistible Gluten-Free Morning Glory Muffins, packed with flavor and nutrient-rich ingredients. Perfectly moist and spiced with warm cinnamon, these muffins feature a delightful medley of grated carrots, juicy apple, plump raisins, and the optional crunch of nuts or shredded coconut. Made with gluten-free all-purpose flour, coconut sugar, and unsweetened applesauce, this recipe is a healthier twist on the classic. Easy to prepare in just 15 minutes and baked to perfection in under 25, these muffins are perfect for busy mornings, meal prep, or an afternoon snack. Whether you serve them warm or enjoy them on the go, these gluten-free muffins deliver a burst of energy and natural sweetness in every bite.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 3 large Eggs
- 0.75 cup Coconut sugar
- 0.5 cup Coconut oil, melted
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 2 cups Grated carrots
- 1 medium Grated apple
- 0.5 cup Raisins
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Unsweetened shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and prepare a standard 12-cup muffin tin by lining it with paper liners or greasing it with cooking spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate bowl, beat the eggs, coconut sugar, melted coconut oil, applesauce, and vanilla extract until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated carrots, grated apple, raisins, chopped nuts (if using), and shredded coconut (if using) until evenly dispersed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 534.2 g | 194% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 276.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 354 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
