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Gluten Free Morning Glory Muffins are a hearty and wholesome breakfast treat that are full of flavor! Made with nutritious ingredients like almond flour, oat flour, apples, carrots, and walnuts, these will keep you satisfied until lunch. A great on-the-go breakfast or snack to start your day off right!

 

Gluten free morning glory muffins on a wire rack.

 

Gluten Free Morning Glory Muffins are a great option to start the day! They can be made ahead of time, they are easy to grab and go, plus this recipe is actually really good for you. These are naturally sweetened, ultra tender and moist, and definitely filling. 

 

Why you’ll love this recipe

Get ready to absolutely fall in love with these nutritious morning glory muffins. Here’s why:

  • Throw this morning glory muffin recipe together in just a few steps, without the need for an electric mixer. You just need two bowls and about 20 minutes of prep time.
  • These are so satisfying with the addition of vegetables, fruits and nuts!
  • Use oat flour and almond flour, and these will be naturally gluten free and you can easily make them dairy free and vegan.
  • Low Glycemic baked goods are usually high in carbohydrates and sugar, which can cause inflammation, spike blood sugar and lower the immune system. Instead, this recipe uses a small amount of unrefined sugar from honey, gluten free flours, whole food ingredients and healthy fats for a baked treat that’s less inflammatory and more blood sugar friendly.

 

Muffins with shredded carrots and raisins on a board.

 

Ingredients needed

These easy, healthy morning glory muffins use a mix of fresh ingredients and pantry staples for an incredible muffin recipe you’ll want to make again and again. Here’s what you’ll need to make them:

  • Flour: To keep these gluten free and moist, use a mix of almond flour and oat flour. You can blend rolled oats into a flour in a food processor or blender if you don’t have oat flour.
  • Baking staples: Baking powder and baking soda help the muffins bake properly with plenty of lift.
  • Spices: Ground cinnamon, ground ginger and sea salt add a cozy, warm flavor.
  • Eggs: Mix in three large eggs to help the batter come together and give the muffins structure.
  • Oil: Coconut oil (melted and cooled) or olive oil will add moisture and yields wonderful texture.
  • Sweetener: Honey or maple syrup will add just enough sweetness.
  • Yogurt: Use a bit of plain yogurt or dairy-free yogurt for extra moist muffins.
  • Vanilla extract: To enhance the flavor.
  • Shredded apple: Two shredded apples add to the overall flavor and add a bit more sweetness to the recipe.
  • Shredded carrots: For extra heartiness, moisture and nutrition.
  • Chopped walnuts: Adds crunch and a nutty flavor.
  • Raisins: They add great texture and extra sweetness. You can omit, if you don’t like raisins.
  • Shredded unsweetened coconut: A classic ingredient in morning glory muffins that adds flavor and texture.

 

How to make this recipe

  1. Prep: Heat the oven to 350 degrees and line a muffin tray with cupcake liners.
  2. Mix dry ingredients: In a medium bowl combine the dry ingredients including almond flour, oat flour, baking soda, baking powder, cinnamon, ginger, salt and mix to combine. Set aside.
  3. Combine wet ingredients: In a large bowl, crack the eggs and whisk to scramble. Then add the coconut oil, honey, yogurt and vanilla extract. Whisk to combine.
  4. Add the mix-ins: Add the shredded apple, carrots, raisins, walnuts, and coconut to the wet ingredients and stir to combine.
  5. Stir together wet and dry ingredients: Pour half of the flour mixture into the wet mixture and stir to combine. Add the remaining flour and stir until no dry spots remain. The batter will be thick.
  6. Transfer batter to pan: Scoop approximately ¼ cup of the batter into the prepared liners, making sure each is about the same size.
  7. Bake: Place in oven and bake on the middle rack for 24-26 minutes or until the top is lightly golden brown, cooked through and a toothpick inserted into the middle comes out clean.
  8. Serve: Cool muffins completely before enjoying or else they’ll be doughy. Once cool, enjoy as a snack or with a side of eggs, bowl of yogurt or protein shake for a balanced breakfast.

 

Gluten free morning glory muffins in a muffin pan.

 

Variations

Customize these muffins with different ingredients to make them your own! Here’s some ideas of changes that you can make:

  • Make them vegan: For vegan muffins use dairy free yogurt like Cocojune or Kite Hill vegan yogurt and 3 flax eggs.
  • Add a savory twist: Use the same amount of shredded zucchini instead of apple for more savory flavor. Be sure to squeeze out excess liquid, if using zucchini.
  • Nuts: Instead of walnuts, you can use pecans, almonds or pistachios. Even sunflower seeds would be great!
  • Dried fruit: Try swapping the raisins for another variety of dried fruit like cranberries, chopped apricots, dates or figs.

 

Baking tips

  • Certified gluten free: While oats are naturally gluten free, sometimes they are processed in factories with other gluten products. To ensure that the oats or oat flour is gluten free, it’s important to make sure they are labeled “certified gluten free”.
  • Oat flour: Easily make your own oat flour by simply placing rolled oats into a blender and blending/pulsing until they resemble flour.
  • Shred the carrots: For the best flavor and maximum moisture, shred the carrots yourself rather than purchasing pre-shredded carrots. Use either a box grater or a food processor with a grating attachment to grate the carrots.
  • Check for doneness: To ensure that your muffins are perfectly baked, start checking for doneness at about the 24-minute mark of baking. You can test them by inserting a toothpick or butter knife into the center and if it comes out clean or with just a few moist crumbs, the muffins are done.

 

Storing/freezing/reheating

Gluten free morning glory muffins are a great recipe to meal prep for an easy ready-to-go option to enjoy throughout the week. They keep fresh for several days in the refrigerator. You can even freeze them!

  • At room temperature: Tightly cover muffins on the counter at room temperature for 1 day.
  • In the refrigerator: Store in an airtight container in the fridge for up to about 4-5 days.
  • To freeze: Place in an airtight container or freezer bag and store in the freezer for up to 3 months. Thaw at room temp in an airtight container overnight.
  • To reheat: You can rewarm muffins in the microwave or toaster and they will taste like they were freshly baked!

 

Morning glory muffins on a wire rack.

 

Other breakfast recipes you’ll love

 

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Gluten free morning glory muffins on a wire rack.

Gluten Free Morning Glory Muffins

  • Author: Alanna
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 18-20 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Gluten Free Morning Glory Muffins are a hearty and wholesome breakfast treat that are full of flavor! Made with nutritious ingredients like almond flour, oat flour, apples, carrots, and walnuts, these will keep you satisfied until lunch. A great on-the-go breakfast or snack to start your day off right!


Ingredients

Scale
  • 1 1/2 cup almond flour
  • 1 1/2 cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon sea salt
  • 3 large eggs
  • 1/3 cup coconut oil (melted and cooled) or olive oil
  • 1/3 cup honey or maple syrup
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 cup shredded apple (approx. 2 medium apples)
  • 1 1/2 cup shredded carrots, packed
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup shredded unsweetened coconut

Instructions

  1. Heat the oven to 350 degrees and line a muffin tray with cupcake liners.
  2. In a medium bowl combine the dry ingredients including almond flour, oat flour, baking soda, baking powder, cinnamon, ginger, salt and mix to combine. Set aside.
  3. In a large bowl, crack the eggs and whisk to scramble. Then add the coconut oil, honey, yogurt and vanilla extract. Whisk to combine.
  4. Add the shredded apple, carrots, raisins, walnuts, and coconut to the wet ingredients and stir to combine.
  5. Pour half of the flour mixture into the wet mixture and stir to combine. Add the remaining flour and stir until no dry spots remain. The batter will be thick.
  6. Scoop approximately ¼ cup of the batter into the prepared liners, making sure each is about the same size.
  7. Bake on the middle rack for 24-26 minutes or until the top is lightly golden brown, cooked through and a toothpick inserted into the middle comes out clean.
  8. Cool muffins completely before enjoying or else they’ll be doughy. Once cool, enjoy as a snack or with a side of eggs, bowl of yogurt or protein shake for a balanced breakfast.

Notes

Low Glycemic baked goods are usually high in carbohydrates and sugar, which can cause inflammation, spike blood sugar and lower the immune system. Instead, this recipe uses a small amount of unrefined sugar from honey, gluten free flours, whole food ingredients and healthy fats for a baked treat that’s less inflammatory and more blood sugar friendly.


Nutrition

  • Serving Size: 1
  • Calories: 252
  • Sugar: 3.5
  • Sodium: 200
  • Fat: 16
  • Carbohydrates: 24
  • Fiber: 4.3
  • Protein: 6

Keywords: gluten free, dairy free, paleo, vegetarian, low carb



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