Gluten Free Morning Glory Muffins Recipe

An Irresistible Start to Your Day

Ever woken up craving a muffin that tastes like a slice of heaven? Gluten Free Morning Glory Muffins are here to satisfy your taste buds with a delightful blend of wholesome ingredients. Imagine biting into a warm, spiced muffin bursting with carrots, apples, and a hint of coconut – it’s pure breakfast bliss! Perfectly gluten-free and loaded with flavor, these muffins are a fantastic way to kickstart your morning.

Why Make This Recipe

Why are these muffins a weekend warrior and a weekday hero rolled into one? For starters, they’re easy to whip up and leave minimal mess—who doesn’t love an easy cleanup? Plus, they’re packed with nutritious goodies that the whole family will enjoy. Seriously, your kids might actually fight over the last muffin, and you won’t even have to bribe them to eat it! 🥕🥤

Ingredients

You don’t need fancy stuff — just these basics!

• 1 1/2 cups all-purpose gluten free flour blend (the right blend can make all the difference!)
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 2/3 cup gluten free oat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 cup packed light brown sugar
• 2 cups shredded carrots (about 4 medium carrots)
• 1 cup peeled and cored shredded apple (any variety)
• 1/2 cup dried fruit (raisins, dried cranberries, or dried blueberries)
• 1/2 cup dried unsweetened coconut chips
• 5 tablespoons neutral oil (like grapeseed, peanut, or canola)
• 3 eggs (at room temperature, beaten)
• 1 teaspoon pure vanilla extract
• 2/3 cup sour cream (at room temperature)
• 1/4 cup gluten-free old-fashioned rolled oats (for sprinkling on top, optional)

Directions

Making these muffins is simple. Just follow these easy peasy steps:

1. Preheat your oven to 325°F. Grease or line the wells of a 12-cup muffin tin and set aside.
2. In a large bowl, whisk together the flour, xanthan gum, oat flour, baking soda, baking powder, salt, and cinnamon.
3. Add the brown sugar and mix it in, breaking up any lumps.
4. Stir in the shredded carrots, shredded apple, dried fruit, and coconut chips until evenly combined.
5. In a separate small bowl, whisk together the oil, eggs, vanilla, and sour cream until smooth.
6. Make a well in the center of the dry ingredients, pour in the wet mixture, and stir until combined. The batter should be thick but soft.
7. Fill the muffin tins completely with the batter, shaking the pan a little to distribute.
8. Top each muffin with the optional oats.
9. Bake in the preheated oven, rotating once, for about 22 minutes until golden and a toothpick comes out clean.
10. Allow muffins to cool in the pan for at least 5 minutes before transferring to a wire rack. Enjoy!

How to Make Gluten Free Morning Glory Muffins Recipe (Overview)

First things first, start by preheating your oven. While that’s doing its thing, mix your dry ingredients in one bowl and wet ingredients in another. Merging those two worlds takes just a quick fold, and before you know it, you’ll have a thick batter ready to fill your muffin tin. A sprinkle of oats on top is the cherry on top (okay, it’s not a cherry, but you know what I mean!). Remember to let them cool a bit before diving in or you might burn your mouth—trust me, I’ve been there!

How to Serve Gluten Free Morning Glory Muffins Recipe

Picture this: a golden-brown muffin, still warm from the oven. As you break it open, the swirls of moist goodness reveal tiny bits of carrots, apples, and coconut. Pair it with a steaming cup of coffee or a glass of fresh orange juice for that extra zing! You’ll find that the aroma alone is enough to make your kitchen feel like a cozy café!

How to Store Gluten Free Morning Glory Muffins Recipe

These muffins are great for meal prep! They’ll keep in the fridge for about 5 days in an airtight container, or you can freeze them for up to 3 months. Just pop them in the microwave or toaster oven when you’re ready to heat things up. Pro tip: freezing them before they completely cool helps lock in moisture.

Tips to Make Gluten Free Morning Glory Muffins Recipe

1. Grate your veggies fresh: This not only adds flavor but also keeps the muffins moist.
2. Mix and match dried fruits: Want to switch it up? Use chopped apricots or figs instead.
3. Don’t skip the xanthan gum if your blend doesn’t contain any; it helps give structure to gluten-free baked goods.
4. Room temperature eggs and sour cream help the batter mix smoothly for that perfect texture.
5. Double the recipe for easy snacks throughout the week—because who doesn’t love a good muffin?

Variation

Want to switch things up? Try adding chocolate chips for a sweet twist! You could even substitute the eggs with flaxseed meal and water for a vegan version. Feeling adventurous? Toss in some zucchini for added moisture and nutrition—your secret is safe with me!

FAQs

1. Can I use a different type of flour?
Yes, but make sure it’s a gluten-free blend that’s formulated for baking.

2. How can I make these muffins vegan?
You can substitute the eggs with flaxseed meal or applesauce and use a plant-based yogurt instead of sour cream.

3. How long do these muffins last?
They’ll stay fresh in the fridge for about 5 days or you can freeze them for about 3 months.

📌 Pin this recipe for your next cozy dinner night!