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A close-up of gluten free morning glory muffins on a marble surface, showcasing detailed texture.

Gluten Free Morning Glory Muffins | With Subs and Swaps!

Enjoy these wholesome, gluten-free muffins packed with fruits, nuts, and warm spices, perfect for a nutritious breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 cup gluten-free all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
Sweeteners and fruits
  • 1/2 cup brown sugar (or coconut sugar for a lower glycemic index)
  • 1/4 cup granulated sugar (or maple syrup)
  • 1/2 cup grated carrot (or zucchini)
  • 1/2 cup unsweetened applesauce (or mashed banana)
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped nuts (walnuts or pecans, or omit for nut-free)
  • 1/2 cup raisins (or dried cranberries)
Wet ingredients
  • 2 large eggs (or flax eggs for vegan option)
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin.
  2. Mix dry ingredients in a large bowl.
  3. Combine wet ingredients with fruits and nuts in another bowl.
  4. Mix wet and dry ingredients until just combined.
  5. Scoop batter into muffin tin, about 2/3 full, and bake 18-20 minutes.
  6. Cool muffins briefly before transferring to a wire rack.

Notes

You can substitute nuts with seeds or omit for nut-free.