Gluten Free Morning Glory Muffins
This post may contain affiliate links which won’t change your price but will share some commission.
These gluten free morning glory muffins are a hearty, delicious snack bursting with bits of pineapple, carrots, apples, and golden raisins.
I make muffins just about every week. They’re great to have on hand for a quick snack or breakfast. Some of our favorites include gluten free cranberry muffins, mixed berry muffins, and banana carrot muffins.
These gluten free morning glory muffins are one of the heartiest muffins I make. Filled with golden raisins, crushed pineapple, shredded carrots, and apples, these are bursting with flavor. The texture is just right.
Most of the sweetness in these muffins comes from the fruit, so they only need a half cup of pure maple syrup to balance out the flavor. These are just sweet enough to be considered a treat, and they’re also healthy enough for breakfast. You can grab one on your way out the door in the morning, or save it for an afternoon snack with tea.
Gluten Free Morning Glory Muffin Tips
These muffins come together quickly. I like to grate the carrots and apple using a large grater opening so the bits of carrot and apple stand out in the muffins. You could also grate them finely if you’d prefer.
This batch makes fairly large gluten free morning glory muffins. You’ll have enough batter to fill the muffin tins just about all the way to the top, and they’ll rise above the level of the pan when they bake.
Let the muffins cool in the pan for about 15 minutes before removing them to a wire rack to cool completely. If they don’t come out easily, you can run a knife around the edge of each muffin to remove it cleanly from the pan.
Store the muffins in an airtight container for up to 3 days, or freeze until later.
Gluten Free Morning Glory Muffins
These gluten free morning glory muffins are a delicious, healthy snack.
$.62 per muffin
Print
Pin
Rate
Servings: 12
Calories: 245kcal
Ingredients
- 2 1/4 cups gluten free flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp sea salt
- 2 eggs
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup melted coconut oil
- 1/4 cup orange juice
- 8 oz crushed pineapple with juice
- 2 carrots peeled and grated
- 1 apple peeled and grated
- 1/2 cup golden raisins
Instructions
- Preheat the oven to 375 degrees and grease a standard 12 muffin pan.
- In a medium bowl, whisk together the gluten free four, baking soda, cinnamon, and salt.
- In a large bowl, mix eggs, maple syrup, vanilla extract, coconut oil, and orange juice. Add they dry ingredients, and stir to combine. Stir in the crushed pineapple, carrots, apples, and raisins.
- Transfer the batter to the muffin pan, filling to the top of each muffin cup. Bake for 20 to 22 minutes, or until golden on top and a toothpick inserted in a muffin comes out clean.
- Cool on a wire rack in the pan for 15 minutes, then remove the muffins from the pan to cool completely. Store these muffins in an airtight container at room temperature for up to 3 days, or freeze for later.
Nutrition Estimate
Calories: 245kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 396mg | Potassium: 168mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1766IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
Price Breakdown
This recipe costs a total of $7.42 to make, or $.62 per muffin. Try these gluten free morning glory muffins for a quick snack or healthy breakfast on a busy day.
Pin it here:
Note: This post was originally published in 2012, and it was updated in 2021.
Kendra says
Does the yogurt need to be warmed at all before mixing with with flour? Would it work more quickly?
Annemarie says
Kendra, you don’t need to warm the yogurt for this. I’m not sure if it would break things down more quickly that way.
Cynthia says
Nourishing Traditions is one of my favorite cookbooks! It got me back to full fat and moderation in eating of whole foods several years ago…part cookbook, health book and cultural eating history and trends! A great read and so many helpful hints!
Annemarie says
Cynthia, I take loads of cookbooks out of the library but I rarely buy them. After reading the first section of Nourishing Traditions, I ended up returning it to the library and ordering it on Amazon. I knew I had to own this one.
Lindsay says
I made these this morning and they didn’t turn out that great :-(. The texture was goopy and dense. I did ferment them for 12 hours.
Is it possible these should have baking powder in them?
Annemarie says
I’m sorry they didn’t turn out for you, Lindsay. If they were goopy it sounds like they weren’t done baking, so maybe a longer bake time would help next time. The recipe does call for 2 tsp. baking soda (not powder).
Stephanie says
I love the idea of soaking the grains first – I’ve been hearing a lot about it but haven’t tried it yet…I think this muffin might be the perfect way to try it out! Thanks…
Real Food, Real Deals says
It’s no extra work, so it’s definitely worth a try!
Stephanie says
Have you tried it on a regular bread recipe?
Real Food, Real Deals says
I haven’t technically tried it on a regular bread recipe, but the Bittman no-knead bread recipe I make requires the dough to sit overnight. https://realfoodrealdeals.com/2012/03/12/no-knead-apple-pie-bread/. I will be trying it on our regular sandwich bread the next time I make it because I think it makes a lot of sense.
Stephanie says
Let me know how it turns out – I’m really like the idea!
cie91 says
Just made these – smells great, cant wait to taste them! 🙂
The “soaking” sounds a lot like how you’d make sourdough. 🙂
Annemarie says
I hope they came out well for you. And yes, soaking grains before cooking is along the same lines as the sourdough process.
cie91 says
Turned out fab, even my toddler loves them 😉 I think the raisins does it all for her!
Annemarie says
Wonderful! It’s always good to get positive feedback from a toddler – they can be the toughest audience. 🙂
thefoodery says
I buy sprouted grain bread because I also have a sensitivity to wheat/gluten and feel incredibly bloated and tired after eating just a little bit! I also use spelt flour, which I heard does contain a bit of gluten but it doesn’t make me feel as lousy as regular flour. How were the muffins after you soaked the flour in yogurt? Did you feel any differently after eating them compared to regular muffins? I’d love to try this reicpe!
Real Food, Real Deals says
I’m planning to try spelt flour one of these days. Thanks for the reminder. These muffins taste great and I feel fine after eating them, but my typical reaction to gluten isn’t immediate. In the past when I’ve been eating gluten, I’ve tended to get sick a lot and tended to get seasonal allergies. Since going off gluten I rarely catch colds and I haven’t been congested in 2 years. Dairy, on the other hand, does usually give me an immediate stomach reaction, but after soaking this flour with yogurt I didn’t have a reaction. I’m hoping to bring yogurt back into my diet.
the Jilb says
I love morning glory muffins. I have a similar recipe and they’re just so perfect and filling for breakfast or a snack. Yum!
Real Food, Real Deals says
I agree! They are a great snack.