Gluten Free Morning Glory Muffins

Gluten free muffins that are NOT dry or crumbly? You bet! These gluten free morning glory muffins are packed with carrots, apple and cinnamon, and they are so moist nobody will guess.

Gluten Free Morning Glory Muffins: Everyone Gets a Muffin

A 1:1 gluten free flour plus oat flour gives these muffins a tender crumb, and two whole cups of grated carrot plus a chopped apple keep them moist for days. Greek yogurt adds a little tang and even more moisture.

We made sure the whole table can enjoy these! Not baking gluten free? Our classic Morning Glory Muffins are right here, and our Best Gluten Free Pumpkin Muffins are another GF favorite.

Why you’ll love these gluten free morning glory muffins

• Gluten free without being dry or crumbly
• Loaded with carrots and apple
• Greek yogurt keeps them extra moist
• Dried fruit and pecans are optional

Gluten Free Morning Glory Muffins ingredients

Full ingredient amounts are in the recipe card below.

• Gluten free all purpose flour: use a 1:1 blend that includes xanthan gum. It gives structure the way gluten normally would.
• Gluten free oat flour: adds a soft, wholesome texture.
• Granulated sugar: balances the carrots and apple.
• Baking powder and baking soda: for lift.
• Salt and cinnamon: that classic morning glory flavor.
• Carrots: two cups, finely grated.
• Apple: peeled, cored and finely chopped.
• Unsalted butter: melted and cooled.
• Eggs: three, at room temperature. The extra egg helps hold gluten free muffins together.
• Greek yogurt or sour cream: plain, for moisture and tang.
• Dried fruit and pecans: optional. Raisins or dried cranberries both work.

How to make gluten free morning glory muffins

Full recipe instructions are in the recipe card below!

• Preheat the oven to 375°F and line your muffin pan.
• In a large bowl, sift together the gluten free flour, oat flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
• In a separate bowl, stir together the carrots, apple, eggs, melted butter, Greek yogurt and vanilla.
• Pour the wet ingredients into the dry ingredients and gently mix, just until combined.
• Fold in the dried fruit and pecans, if using, then let the batter rest for 10 minutes.
• Fill the liners to the top and bake for 18 to 22 minutes, until golden and a toothpick comes out clean.
• Remove from the oven, cool, and enjoy!

How do you know when the muffins are done?

There are a few easy ways to check:

• The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
• Check the tops: they should be lightly golden and bounce back when lightly pressed.
• Use a thermometer: the center should register between 190 and 200°F.

Variations and substitutions

• Make them dairy free with plant butter and a dairy free yogurt.
• Fold in 1/4 cup of shredded coconut.
• Swap the pecans for walnuts or leave them out.

Tips for making gluten free morning glory muffins

• Make sure your oat flour is certified gluten free.
• Resting the batter for 10 minutes lets the gluten free flours soak up the liquid, so the muffins bake up better.
• Grate the carrots finely so they blend right in.

How to store gluten free morning glory muffins

Once cooled, store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

How long do gluten free morning glory muffins last?

Up to 3 days on the counter or 5 days in the fridge.

How to freeze gluten free morning glory muffins

Cool completely, wrap individually and freeze for up to 3 months. Thaw overnight in the fridge.

Gluten Free Morning Glory Muffins FAQs

• Can I use almond flour? Not as a 1:1 swap. Stick with a GF all purpose blend here.
• Why add xanthan gum? It replaces gluten’s structure so the muffins do not crumble.
• Can I skip the oat flour? Yes, replace it with more GF all purpose flour.

More muffins you’ll love

• Morning Glory Muffins
• Best Gluten Free Pumpkin Muffins
• Fresh Strawberry Muffins
• Jordan Marsh Blueberry Muffins

Gluten Free Morning Glory Muffins

Wake up to the delicious flavors of our Gluten-Free Morning Glory Muffins! Packed with wholesome ingredients like carrots, apples, and raisins, these muffins are perfect for starting your day on a sweet and satisfying note. With the added benefit of being gluten-free, everyone can enjoy these delightful treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 12 servings

Course: Breakfast, Snack

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups gluten free all-purpose flour must include xanthum gum
• 2/3 cup gluten free oat flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 cups grated carrots
• 1 cup apple peeled (cored, and finely chopped)
• 6 Tbs unsalted butter melted and cooled
• 3 eggs room temperature
• 1/2 cup plain greek yogurt or sour cream
• 2 tsp vanilla
• 1/2 cup dried fruit (raisins, dried cranberries, or other dried fruit) – Optional
• 1/2 cup pecans (finely chopped) – Optional

Method

 

1. Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
2. In a large bowl, sift together 2 ½ cups of flour, ¾ cup granulated sugar, 1 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of cinnamon. Set this dry ingredient mixture aside for later use.
3. In a medium bowl, combine 1 cup grate carrots, 1 cup finely chopped apple, lightly beaten 2 eggs, 6 Tablespoons unsalted butter (melted and cooled), ½ cup milk, and 2 teaspoons of vanilla. Whisk these wet ingredients together until well combined.
4. Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
5. Optional: Gently fold the ½ cup of dried fruit and ½ cup chopped pecans into the muffin batter, ensuring even distribution.
6. Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
7. After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Gluten free all-purpose flour Note: For this recipe, select a gluten-free all-purpose flour blend that includes xanthan gum for your baking needs. With the added xanthan gum, this flour blend helps mimic the texture and elasticity typically found in gluten-containing flours, ensuring your baked goods achieve the desired structure and consistency.

Flour Measuring Tip: To ensure accuracy in your measurements, avoid scooping flour directly from the container. Instead, gently spoon flour into your measuring cup and level it off using the flat side of a knife. This simple technique guarantees precision, leading to consistently delightful muffins in every batch.