Go Back

Morning Glory Muffins

Gluten free, dairy free, nutrient packed delicious muffins!
Course: Breakfast, Dessert, Snack
Keyword: dairy-free, dessert, gluten free, low sugar, snack
Servings: 18 muffins


  • 1/2 cup raisins organic
  • 1 cup hot water
  • 1 1/2 cups all purpose flour gluten-free
  • 3/4 cup brown or coconut sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 2 cups carrots grated
  • 1 cup apple grated
  • 1/2 cup shredded coconut flakes unsweetened
  • 1/2 cup pecans or walnuts chopped
  • 1/4 cup sunflower seeds
  • 3 eggs room temperature
  • 2/3 cup coconut oil melted and cooled
  • 2 teaspoons pure vanilla extract
  • 1/4 cup fresh, unsweetened orange juice


  • Preheat the oven to 375°F. Line a 12 cup muffin tin with parchment liners. Tip: spray the insides of the papers to keep them from sticking. This recipe makes about 18 muffins, so you may have to do a second batch.**
  • Prepare the apple and carrots by shredding. 
  • Cover the raisins with hot water, set aside, and let soak while you prepare the recipe.
  • Add the flours, sugar, baking soda, spices, and sea salt together in a large bowl and whisk together. 
  • Add the shredded carrot and apple, coconut flakes, chopped nuts, sunflower seeds, and drained raisins to the flour mixture. Use a wooden spoon to combine.
  • In a separate bowl, beat together the eggs, melted coconut oil, vanilla, and orange juice. 
  • Add the egg mixture to the flour and stir until evenly moistened.
  • Divide batter into muffins and bake for 26 to 30 minutes, until they form domes and spring back up when pushed. or a toothpick comes out clean.
  • Remove from the oven and let cool. After about 5 minutes, remove the muffins from the tin and let cool on a cooling wrack. These will keep at room temp for a few days, but you can keep them in the fridge or even longer to prolong their freshness. 


Recipe inspired by https://www.kingarthurbaking.com/recipes/morning-glory-muffins-recipe
*You can easily make gluten-free oat flour by placing gluten-free oats in a food processor or blender and processing until you get the texture of flour.
**Fill any empty muffin cups half full with water for more even baking.