Imagine biting into a muffin so good it makes you question every life choice that led you to settle for dry, flavorless breakfasts. These gluten-free Morning Glory muffins are packed with carrots, apples, coconut, and nuts—basically a salad in muffin form, but way more exciting. They’re moist, flavorful, and won’t leave you crashing by 10 AM.
Perfect for meal prep, on-the-go snacking, or impressing your gluten-eating friends. Who said gluten-free had to be boring? Not us.
Ready to bake something that’ll make your taste buds high-five each other?
Why This Recipe Slaps
These muffins aren’t just gluten-free—they’re flavor-loaded. The combo of shredded carrots, apples, and coconut adds natural sweetness and moisture, while nuts give a satisfying crunch. No weird aftertaste or cardboard texture here.
Plus, they’re easy to customize (more on that later). Whether you’re gluten-free by choice or necessity, these muffins deliver. And let’s be real, anything that hides veggies in baked goods is a win.
Ingredients You’ll Need
- 2 cups gluten-free flour blend (with xanthan gum, or add 1 tsp)
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 2 large eggs
- ½ cup coconut oil (melted)
- ½ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 cup shredded carrots
- 1 cup shredded apple (peeled)
- ½ cup shredded coconut
- ½ cup chopped nuts (walnuts or pecans work best)
- ¼ cup raisins (optional, but highly recommended)
How to Make Them: A Foolproof Listicle
- Preheat your oven to 350°F (175°C) and line a muffin tin with papers or grease well.
No one likes a stuck muffin.
- Whisk the dry ingredients (flour, baking soda, cinnamon, salt) in a large bowl. Set aside.
- Beat the eggs, coconut oil, maple syrup, and vanilla in another bowl until smooth. Pro tip: If your oil solidifies, warm the mix slightly.
- Fold the wet ingredients into the dry mix.
Don’t overmix—gluten-free batter hates that.
- Stir in the carrots, apple, coconut, nuts, and raisins. The more add-ins, the better.
- Scoop the batter into the muffin tin, filling each cup about ¾ full. Bake for 20–25 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a rack.
Try not to eat them all at once.
Storage: Keep Them Fresh (If They Last That Long)
Store muffins in an airtight container at room temp for 2–3 days, or refrigerate for up to a week. For longer storage, freeze them—they’ll stay good for 3 months. Thaw overnight or microwave for 20 seconds.
FYI, they taste amazing slightly warmed with a dab of butter.
Why These Muffins Are a Flex
Besides being delicious, they’re packed with fiber (thanks, carrots and apples), healthy fats (coconut oil and nuts), and natural sweetness (maple syrup). No refined sugar crashes here. They’re also meal-prep friendly, kid-approved, and perfect for sneaking veggies into picky eaters.
Gluten-free or not, these muffins are a nutritional upgrade.
Common Mistakes to Avoid
- Overmixing the batter: Gluten-free flour gets gummy if you treat it like a gym workout. Mix until just combined.
- Using watery apples: Drain excess moisture from shredded apples, or your muffins will be soggy. Nobody wants that.
- Skipping the xanthan gum: If your flour blend doesn’t include it, add it.
Otherwise, your muffins might crumble like your last diet attempt.
Alternatives: Switch It Up
No nuts? Use seeds (sunflower or pumpkin). Hate coconut?
Skip it or swap for oats. Vegan? Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work great.
Want more protein? Add a scoop of collagen or protein powder (adjust liquid if needed). The recipe is forgiving—unlike your ex.
FAQs
Can I use almond flour instead of a gluten-free blend?
Not directly.
Almond flour lacks the structure needed here. Use a 1:1 gluten-free blend for best results, or try a mix of almond flour and oat flour (but expect a denser texture).
Why are my muffins dry?
You probably overbaked them or didn’t pack the shredded carrots/apples tightly. Moisture is key—measure those add-ins generously.
Can I make these without eggs?
Yep!
Flax eggs or commercial egg replacers work. The texture might be slightly different, but they’ll still taste great.
How do I make these lower sugar?
Reduce the maple syrup to ¼ cup and add ¼ cup unsweetened applesauce. The fruit and carrots keep them sweet enough.
Can I bake this as a loaf instead?
Sure, but you’ll need to adjust the baking time (start checking at 45 minutes).
IMO, muffins are more fun—portion control is a lie anyway.
Final Thoughts
These gluten-free Morning Glory muffins are the ultimate breakfast hack. They’re easy, customizable, and taste like you put way more effort into them than you did. Whip up a batch, and thank yourself later.
Because let’s be real—life’s too short for bad muffins.