Morning Glory Muffins

Morning Glory Muffins

Gluten-Free Healthy Morning Glory Muffins

These gluten free muffins are just the thing to get your morning started off right! I don’t want to freak you out, but I’m really digging baking with oil in place of butter. It is January after all, and when I bake with oil I use muuuuuch less. Oily baked goods are seriously the devil’s playground. So basically baking with oil helps keep my eagle eye on the New Year/New You. Can you dig it? I knew that you could… Morning Glory gluten-free muffins take a few minutes of peeling, coring and grating, though. No way around it. Except that after that, totally treat yourself to a copy of Gluten-Free on Shoestring Quick & Easy, so the rest of your day’s meals come together in a snap! (nice segue, right? thanks).

Gluten-Free Healthy Morning Glory Muffins

How’s your New Year coming, anyway? I know that resolutions are much maligned, but something about them appeals to me. I really prefer mornings to, say, evenings, since the day is all laid out before me. The possibilities are endless! And I do love my morning coffee. The New Year is like, the biggest morning of the whole year. It’s the like whole year’s morning! (my night owl husband just rolled his eyes at me – and then swore he didn’t, but he totally did)

Gluten-Free Healthy Morning Glory Muffins

And you make me better in the New Year! You’re looking for resolution food! So I gotta find a way to deliver, you know? All that business about necessity’s being the mother of invention? Totally true.

Gluten-Free Healthy Morning Glory MuffinsGluten-Free Healthy Morning Glory Muffins

These lightly sweet, low-fat, packed with vitamins & minerals, resolution-friendly muffins? They also freeze beautifully. Just wrap ’em up tight, and defrost them overnight on the counter. Breakfast is served!

Like this recipe?

Prep time: Cook time: Yield: 16 muffins


1 1/2 cups (210 g) high-quality all-purpose gluten-free flour

3/4 teaspoon xanthan gum (omit if your blend already contains it)

2/3 cup (80 g) gluten-free oat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 teaspoons ground cinnamon

1 cup (218 g) packed light brown sugar

5 tablespoons (70 g) vegetable oil

2/3 cup (150 g) sour cream, at room temperature

3 extra-large eggs (180 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

2 cups (180 g) shredded carrots (about 4 medium carrots, shredded)

1 cup (110 g) peeled, cored & shredded apple (any variety)

1/2 cup (90 g) raisins (or dried blueberries)

1/2 cup (40 g) large coconut chips (large flaked coconut)

1/4 cup (25 g) whole old-fashioned oats tossed with 1 tablespoon melted unsalted butter, for sprinkling on top (optional)


  • Preheat your oven to 325°F. Grease or line the wells of a standard 12-cup muffin tin, and set it aside.

  • In a large bowl, place the flour, xanthan gum, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well. Add the brown sugar, and whisk again, working out any lumps in the brown sugar. In a separate small bowl, place the oil, sour cream, eggs and vanilla, and mix to combine well. Create a well in the center of the large bowl of dry ingredients, and add the well-mixed wet ingredients. Mix to combine. Add the carrots and apple, and mix to combine. Add the raisins (or blueberries) and coconut, and mix gently to combine. The muffin batter will be thick.

  • Fill the prepared wells of the muffin tin ¾ of the way full with the muffin batter, and smooth out the batter in each well with wet fingers. Sprinkle the top of each muffin with the (optional) whole oats tossed in melted butter. Place the muffin tin in the center of the preheated oven and bake, rotating once, until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean (about 22 minutes). Remove the tin from the oven and allow the muffins to cool in the tin for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.

  • Store muffins in an airtight container at room temperature for 2 days. Freeze any leftover muffins tightly wrapped in a freezer-safe container for up to 2 months.



P.S. Don’t forget your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!

Comments are closed.

  • […] to food though. I’m thinking of making some of these morning glory muffins or maybe these delicious looking vanilla biscotti, but until then I will wait until Bunky is out the […]

  • kiwi Claire
    January 15, 2013 at 7:01 PM

    These look amazing, might get the husband to make them while I’m out of action on the couch. Anyone in New Zealand have a preferred gf baking mix to use?

  • Jamie
    January 15, 2013 at 7:23 PM

    I made these last night and they turned out delicious!  Thanks for all the great recipes.  I downloaded your newest cookbook and am trying your Vegetable Calzones tonight. Can hardly wait! ;)  Super excited to get the original cookbook too. (I ordered it from Amazon the other day and I’m waiting on it to come in. Really missed all the pictures in the the Kindle edition of the new one.) BTW, I used melted coconut oil in the muffins and they are so moist and yummy.  Keep the great recipes coming!

  • GypsyMama
    January 15, 2013 at 10:57 AM

    Yay!!! You have done it again… Totally wowed me:)) since butter is out at our home and margarine is gross… Oil is perfect!! Especially GMO free safflower oil… Lol … Just my opinion! Thanks for your hardwork Girly!

  • January 15, 2013 at 7:12 AM

    I’m allergic to oatmeal.  Could I just substitute more all purpose flour in the muffins?  

  • Tgraymattr
    January 15, 2013 at 5:34 AM

    Yay! A gluten free morning glory muffin — have you been reading my thought??!

  • Heather :) :) :)
    January 14, 2013 at 10:05 PM

    Those do look good :) :) :)  My local Whole Foods has these new bacon, egg, cheddar cheese breakfast muffins with real, hard-cooked egg inside…so delicious…and I”m going ot have teo figure out how ot make a gluten-free version of that~!! :Love and hugs from the ocean shores of California, Heather :)

    • January 15, 2013 at 7:13 AM

      Oh my goodness, that sounds really good–makes me want to go to Whole Foods–and the nearest one is an hour away!  LOL!

  • Barb C.
    January 14, 2013 at 4:54 PM

    Just wondered if you have done much experimenting without using xanthan gum??  I am sensitive to the gums and am trying to find ways around using them in my new gluten free cooking and baking adventures ;-)

    • Simply_fresh
      January 15, 2013 at 10:53 AM

      Can you use psyllium??? You can use it as a replacement or gums :)))

    • Jamiey
      January 15, 2013 at 2:25 PM

      I was going to say the same thing.  I use psyllium husk almost all the time.  It’s good for you and I think, works even better than xanthan gum.

      • gfshoestring
        January 15, 2013 at 2:27 PM

        I’m glad you have had good luck with psyllium  husk, Jamie. However, Barb, you should not expect that it will work in my recipes, as written. If you’d like to use it, I’d suggest starting with recipes that are written for its use. 

      • January 15, 2013 at 7:27 PM

        I’m glad you have had good luck with psyllium  husk, Jamie. However, Barb, you should not expect that it will work in my recipes, as written. If you’d like to use it, I’d suggest starting with recipes that are written for its use. 

  • KAB
    January 14, 2013 at 1:00 PM

    Does anyone have some ideas on substituting the sour cream? We can’t have dairy or soy, so the usual substitutions are out. Maybe apple sauce? These look amazing!

    • RebeccaLB
      January 14, 2013 at 1:43 PM

      Try coconut yogurt.

    • GypsyMama
      January 15, 2013 at 10:54 AM

      I just use rice milk with lemon juice and usually about 2-3tb less that what’s called for using sour cream and have had great results!

  • Nancy Lundy
    January 14, 2013 at 12:30 PM

    Sounds delicious.  The hubs the GF person in our house) doesn’t like raisins or blueberries.  Do you think I could substitute chocolate chips?  Wouldn’t be as healthy, but might be tasty.  :-)

    • Bobbi
      January 15, 2013 at 10:44 AM

      I would try walnuts! :-)

  • January 14, 2013 at 12:22 PM

    These look delicious for me! I’m totally making thes today. I have a serious breakfast problem – I don’t eat it. I drink coffee like a fiend while I make breakfast and school lunch, popping scraps into my mouth. What I need is a healthy and tasty muffin like this one! Thanks Nicole, I’m not a resolution maker myself (maybe because I’m not a morning person?!) but I like the idea of lighter fare.

  • Avakiang58
    January 14, 2013 at 12:17 PM

    Can you use cocnut oil in place of vegetable oil?

    • KAB
      January 14, 2013 at 12:59 PM

      I’m certain you can. I do it all the time in various recipes, including baked goods.

    • Bobbi
      January 15, 2013 at 10:35 AM

      I have this same question.. Although, I’ve found when I use coconut oil it sometimes stays clumpy in the finished product.. So I would say it would be best to warm it just enough to liquify it then add it to the batter while the mixer is on so it will be distributed well. This is what I’m going to do anyways. ;-)

  • January 14, 2013 at 12:10 PM

    Yum, yum, and yummer.  I gotta peel, core, dice, and chop my way into these ASAP.  Thanks for being you, promise me you’ll never go a changin’!

  • January 14, 2013 at 9:41 AM

    Totally, I can dig it! Gosh, I can’t tell you the last time I baked with butter. Probably 10 years ago? Some days I miss it, for the flavor mostly… but there are baked goods (like the muffins you’re sharing today) that prove that you can go butter-free and never look back. They look outstanding!

  • January 14, 2013 at 9:22 AM

    These look so pretty and yummy! I love the idea of combining both the apples and carrots. 

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