Gluten Free Morning Glory Muffins

4.73 from 40 votes

Moist gluten-free Morning Glory muffins packed with carrots, apple, raisins, and warm spices. One bowl, 25-minute bake, freezer-friendly breakfast that fuels busy mornings. My kids crave these!

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Prep Time15

Cook Time23

Total Time38

Servings: muffins

Author: Molly Thompson

INGREDIENTS

2 cups 1:1 gluten free flour (I like bob's Red Mill or King Arthur's flour blends), see notes for paleo option
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs see notes for vegan option
1/2 cup coconut sugar
1/4 cup raw honey
1/2 cup melted coconut oil
1/3 cup almond milk
1 teaspoon pure vanilla extract
2 cups shredded carrots (about 4 large carrots)
1 cup grated apple (about 1 large apple) don’t squeeze juice out
1/2 cup golden raisins or other dried fruit
1/3 cup chopped walnuts optional

Standard - Metric

INSTRUCTIONS

In a large mixing bowl, combine the gluten free flour, baking soda, ground cinnamon, and salt.
2 cups 1:1 gluten free flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon salt
In a separate medium bowl, whisk together the eggs, coconut sugar, honey, melted coconut oil, almond milk, vanilla, carrots and apple.
3 large eggs, 1/2 cup coconut sugar, 1/4 cup raw honey, 1/2 cup melted coconut oil, 1/3 cup almond milk, 1 teaspoon pure vanilla extract, 2 cups shredded carrots (about 4 large carrots), 1 cup grated apple (about 1 large apple)
Add the wet ingredients to the dry ingredients and fold together until just combined and all the pockets of flour are gone. Add the raisins and stir until just combined, being careful not to overmix. Cover with plastic wrap and let it rest for 20 minutes.
1/2 cup golden raisins
Preheat the oven to 425°F and line two muffin tins with paper liners in every other muffin cup. Spray with nonstick spray.
Divide the batter evenly between the muffin cups all the way to the top, slightly overflowing. Bake the muffins in the preheated oven for 7 minutes then, with the muffins still in the oven, reduce the heat to 350°F and bake for another 18-22 minutes, or until a toothpick inserted in the center comes out clean. Work in batches as needed. You may not get 12 full muffins if you fill them up overflowing (which I recommend).
Cool in the muffin tins for 5-10 minutes then transfer to a wire rack to cool completely.

Notes

Paleo option: swap the gluten free flour for 1 3/4 cups almond flour and 1/2 cup tapioca flour.
Vegan option: create 3 flax eggs by mixing 3 tablespoons of flax with 3 tablespoons of water in a separate bowl. You can also swap the eggs for 3/4 cup unsweetened applesauce.
To meal prep: Whisk together the dry ingredients, shred the carrots and shred the apples to prep for quick baking.
To store: allow the muffins to cool completely then store them in an air tight bag room temp for 1-2 days or in the fridge for up to 1 week.
To freeze: allow the muffins to cool completely then store them in a freezer bag for up to 3 months. Thaw them in the fridge overnight.

Nutrition

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