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gluten free morning glory muffin stacked on top of another one with a bite taken out
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4.36 from 17 votes

Healthy Morning Glory Muffins [Gluten Free]

These are the best healthy morning glory muffins! They're gluten free, dairy free and refined sugar free. Full of veggies, fruit and great for the morning or mid-afternoon snack.
Prep Time15 mins
Cook Time23 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: almond flour muffins, dairy free, morning glory
Servings: 12 muffins
Calories: 294kcal
Author: Molly


  • 2 cups 1:1 gluten free flour see notes for alternatives
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup ground flax optional
  • 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
  • 1 grated apple about 1 cup I used honeycrisp * you don’t need to squeeze juice out
  • 1/2 cup golden raisins


  • Preheat the oven to 425°F and line a muffin tin with liners and spray with nonstick spray. Set aside.
  • In a large mixing bowl, combine the gluten free flour, baking soda, ground cinnamon, salt and flax seed (optional). In a separate medium bowl whisk together the eggs, coconut sugar, honey, melted coconut oil, almond milk, vanilla, carrots and 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.
  • Divide the batter evenly between the muffin cups all the way to the top. Bake the muffins in the preheated oven for 5 minutes then reduce the heat to 350°F and bake for another 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin tins for 5-10 minutes then transfer to a wire rack to cool completely.


If you don't have gluten free flour: use the same amount of white all purpose flour (not gluten free) or you can use a combination of 1 3/4 cups almond flour and 1/2 cup tapioca flour


Serving: 1muffin | Calories: 294kcal | Carbohydrates: 41.5g | Protein: 5.5g | Fat: 12.2g | Fiber: 3g | Sugar: 20.7g