Delicious and tender Gluten Free Morning Glory Muffins loaded with fresh fruit and vegetables, crunchy walnuts, sweet coconut and chewy dried cranberries. These Morning Glory Muffins are jammed pack with everything good making them a great start to your day!
A healthier take on the classic morning glory muffin made with nuts, whole grain flour, fruits AND veggies. Breakfast really doesn’t get much better.
I mean, we are having vegetables with our breakfast, people!
Muffins are a great grab-and-go style breakfast (or a quick and easy afternoon snack) and these Morning Glorys are made not only gluten-free but dairy-free too.
Let’s make some muffins!
I also love a few extra (usually) sweet and (most of the time) delicious bites this time of year. And these morning glory’s are my current obsession!
MORE ABOUT THIS GLUTEN-FREE MORNING GLORY MUFFINS RECIPE…
These muffins really are a treat! Sweetly spiced cake with cinnamon and ginger meets moist and delicious carrot cake meets apples and cranberries meets healthier take on breakfast.
The almond flour base makes these muffins super light and tender. Seriously, you need to start baking with almond flour (aka almond meal) pronto. So moist. So tender. So light and fluffy. So delicious.
Because all muffins, gluten-free included, need to be tender and delicious.
GLUTEN-FREE BAKING TIP:
The oat flour and tapioca starch here kind of replaces an all-purpose gluten-free flour blend. I don’t like a lot of the gluten-free flour blends out there. Most of them contain rice flour, which I find to be too gritty and almost pasty. I’ve never really liked the texture it gives my baked goods so instead, I do my own thing with a combination of a GF whole grain flour (like oats!) and a GF starchy flour (like tapioca!). More often than not, you need the combination of both a sturdy, protein-rich flour, like the oat, and a soft, starchy flour, like the tapioca, in order to mimic the protein-starch ratio (and therefore get that same consistency) of what is the standard in baking, wheat. The result is a soft and tender muffin that rises well, doesn’t sink in the middle and holds together while you are eating it. I have tried these muffins with just oat flour and the result was very much less than delicious.
But the best part of these muffins is all those mix-ins! The sweet coconut. The crunchy walnuts. The chewy cranberries. (Or raisins, if you do raisins. I do not do raisins.) The grated apples and carrots. There’s seriously so much texture and flavour and delicious things in these Morning Glory muffins!
And fear not about only getting eating these muffins for breakfast. They make a great afternoon snack too. And dessert? You betcha! Stick a batch in the freezer so you always have a morning glory ready to go? Absolutely!
Because it doesn’t really matter what time of day it is, I’m going to enjoy one of these muffins!
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Gluten Free Morning Glory Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Delicious and tender Gluten Free Morning Glory Muffins loaded with fresh fruits and vegetables, crunchy walnuts, sweet coconut and chewy dried cranberries. These Morning Glory Muffins are jammed pack with everything good making for a great start to your day!
Ingredients
- 1 cup almond flour
- 1/4 cup gluten free oat flour (ground up oats)
- 1/4 cup tapioca starch (or use corn starch or arrowroot flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 Eggs
- 1/2 cup unsweetened apple sauce
- 2 tablespoons oil
- 1/4 cup sugar (I prefer organic cane sugar)
- 1 teaspoon vanilla extract
- 1/4 cup sweetened, shredded coconut
- 1/4 cup tart apple, grated with most of the juice squeezed out (I used 1 small Macintosh apple)
- 1/4 cup carrot, peeled, grated with most of the juice squeezed out (I used 1 small carrot)
- 1/4 cup raw walnuts, roughly chopped
- 1/4 cup sweetened, dried cranberries, roughly chopped
Instructions
- Preheat oven to 350F and line a standard muffin tin with baking cups.
- In a mixing bowl add almond flour, oat flour, tapioca, baking powder, baking soda, ginger, cinnamon, and salt. Whisk until well combined. Set aside.
- In a large mixing bowl, whisk together eggs, apple sauce, oil, sugar and vanilla.
- Using a spatula, fold in the flour mixture in two additions. (Using half of the flour mixture first, mix until it is well combined. Repeat with the remaining flour.)
- Fold in the coconut, apple, carrot until combined then the walnuts and cranberries.
- Divide batter evenly among the 12 baking cups.
- Bake for 18-20 minutes until just golden brown around the edges of the muffins and a toothpick inserted into a muffin comes out with a few moist crumbs.
- Let cool in the muffin tray for 10-15 minutes then transfer muffins to a cooling rack to cool completely.
- Store in an airtight container for up to 3 days. These muffins freeze well too.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did. 
Baking in the fall is my fav! Those muffins look yummy! Love all the colors you see when you bit into it!
Yum! I do love my muffins! I love muffins made with oat flour too! I’m saving these to try!
What a yummy little muffin! I gotta make these…
Wow! These look delicious! My daughter would love all these ingredients.
Excellent way to sneak veggies into an awesome muffin! I’m always looking for ways to get my girls to eat veggies and this is a great idea. Thanks.
Yum! When I come visit you’ll make these for me right? Pinning for menu planning.
Haha! Definitely, Jill!
I bet the mix of almond flour and gf oat flour makes these muffins super moist! They look super delicious!
i love when mornings start with baked goods and coffee!
Agreed!!
Making these this weekend!!!
★★★★★
Love the carrots, coconut and apple in there, these look amazing!
Thanks, Annmarie!!
These look delicious! Tis the season for baking! I love muffins but we don’t make them nearly as often as we use to, that needs to change for sure!
That definitely needs to change, Sarah! Homemade muffins are the best!
This looks so delicious! Yes, all muffins need to be tasty!
★★★★★
Yum! Those muffins sound so yummy! Such a perfect grab and go snack 🙂
wow these are just packed with yummy goodness!
These look so tasty. Great calorie count too!
Morning glory is right! One of these (along with some coffee) would definitely get me up in the morning. 🙂
Definitely along side some coffee!! 🙂
I LOVE morning glory muffins. Something about the varying textures is sooooo yummy. Thanks for this awesome GF version!
I have friends who just went GF! I will make these over the holidays for them. Love the flavor combo.
I am going to have to try your gluten free flour blend! These muffins sound perfect.