Gluten-Free Morning Glory Muffins

These moist and tender gluten-free Morning Glory Muffins burst with the sweet crunch of shredded carrots and apples, complemented by the chewy texture of raisins and the nutty bite of walnuts. They offer a perfectly spiced, satisfying start to your day.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

At a glance: This easy breakfast recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 15 ingredients — including gluten-free all-purpose flour blend, ground cinnamon, ground nutmeg — and walks through 5 steps. Updated October 24, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Morning Glory Muffins: When preparing this breakfast recipe, to prevent cross-contamination, ensure all utensils, bowls, and surfaces are thoroughly cleaned before use. Always verify that all ingredients, including spices and extracts, are gluten-free, as manufacturing processes can introduce gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Morning Glory Muffins: This recipe is gluten-free, relying on a gluten-free all-purpose flour blend and ensuring all other ingredients are free from gluten-containing grains. Always check labels for certification.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or grease it well. In a large bowl, whisk together the gluten-free all-purpose flour blend, ground cinnamon, ground nutmeg, ground ginger, gluten-free baking powder, and salt until thoroughly combined and no clumps remain. This ensures even distribution of leavening and spices.
2 In a separate medium bowl, whisk the two large eggs until lightly beaten. Then, whisk in the granulated sugar until well incorporated, followed by the milk, melted coconut oil, and pure vanilla extract. Continue whisking until the wet ingredients are smooth and emulsified, creating a fragrant liquid base.
3 Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined; do not overmix, as this can lead to tough muffins. Then, carefully fold in the shredded carrots, grated apple, raisins, and chopped walnuts until they are evenly distributed throughout the batter. The batter should be thick and studded with the additions.
4 Let the batter rest for about 5 minutes, allowing the gluten-free flour blend to hydrate properly. This step helps improve the texture of the final muffins. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake for approximately 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown and spring back when lightly touched.
5 Once baked, carefully remove the muffins from the muffin tin and let them cool on a wire rack for a few minutes before serving warm. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

Nutrition (per serving)

250

Calories

Protein

34g

Carbs

10g

Fat

Fiber

290mg

Sodium

Tips & Notes

Squeeze the grated apple lightly before adding it so the muffins aren't soggy.
Toss the raisins and walnuts in a spoonful of the flour blend so they stay evenly distributed.
Rest the batter for 5 minutes, as step 4 says, to let the gluten-free flour hydrate.

Common questions

What cross-contamination risk is specific to Gluten-Free Morning Glory Muffins?

Check gluten-free all-purpose flour blend, ground cinnamon, ground nutmeg before they go into Gluten-Free Morning Glory Muffins. To prevent cross-contamination, ensure all utensils, bowls, and surfaces are thoroughly cleaned before use. Always verify that all ingredients, including spices and extracts, are gluten-free, as manufacturing processes can introduce gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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