Gluten-Free Morning Glory Muffins (Dairy-Free)
These gluten-free morning glory muffins have a moist and tender crumb, and are filled with shredded carrots, nuts, coconut, and spices. The perfect way to start your morning, these easy muffins are a delicious grab-and-go breakfast or anytime snack that is big on flavor and texture. Totally dairy-free too. Go bake a batch today!
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The Perfect Breakfast Muffins
You wouldn’t believe just how much goodness these muffins pack – with apples, carrots, pecans, and coconut all in one single muffin.
Sort of like a mix between carrot cake muffins and apple muffins, these healthy morning glory muffins have a hint of citrus orange and make an easy energy-filled breakfast for busy mornings, or an afternoon snack between meals.
Bake a batch and watch just how quickly these gluten-free muffins disappear, because they’re just that delicious!
Why You’ll Love this Recipe:
- Simple Ingredients: The ingredients required for making this gluten-free morning glory muffins recipe are easily accessible at the local grocery store.
- Easy to Make: Preparing the batter is just a matter of mixing the dry and wet ingredients together before baking (a batch is ready in under an hour)!
- Totally Gluten-Free & Dairy-Free: The best part is that these healthy breakfast muffins are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free morning glory muffin recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use other types of vegetable oils (such as canola oil, olive oil, avocado oil, melted coconut oil, etc). Alternatively, you may also use melted butter (or melted dairy-free butter if you are lactose-intolerant).
- Sugar: You can use white sugar, light brown sugar, cane sugar or dark brown sugar (just note that the darker the sugar used, the darker the color of the muffins).
- Eggs: The eggs are necessary for binding the ingredients together and helping the batter to rise, so make sure you don’t leave them out.
- Orange Juice & Zest: I recommend using freshly squeezed orange juice and freshly grated lemon zest for the best flavor.
- Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you may also use another unsweetened dairy-free milk (such as cashew milk, rice milk, soy milk, oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend adding it in.
- Apples and Carrots: Make sure to shred the apples and carrots very finely (use the smallest hole on your box grater).
- Pecans: I used pecans, but other nuts would be fine too (such as walnuts, hazelnuts).
- Raisins: I used golden raisins, but black raisins will work too. Alternatively, you can also use other types of dried fruit such as dried cranberries or dried blueberries.
- Shredded Coconut: Shredded coconut adds a natural sweetness to the morning glory muffins.
- Gluten-Free Flour Blend: For a lighter and fluffier final texture, I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Spices: I like using the warming spices ground cinnamon and ground ginger to add depth of flavor to these gluten-free morning glory muffins. You may also add a pinch of ground nutmeg if you like.
- Baking Powder: Baking powder is the only leavening agent used in these gf morning glory muffins recipe, and is necessary for helping the batter to rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
How to Make Gluten-Free Morning Glory Muffins (Step by Step):
Prepare Batter
Beat Oil and Sugar:Â In a large bowl, beat the oil and sugar together until combined.
Add Eggs, Juice, Zest, Milk & Vanilla:Â Add the eggs, orange juice, orange zest, unsweetened almond milk and vanilla extract and mix well to get a pale yellow mixture.
Stir in Grated Apples, Carrots, Pecans, Raisins & Coconut:Â Stir in the grated apples, grated carrots, chopped pecans, raisins, and shredded coconut until the ingredients are evenly distributed.
Whisk Dry Ingredients:Â In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), baking powder, ground cinnamon, ground ginger and salt together to combine.
Combine Dry and Wet Ingredients:Â Add the dry ingredients to the bowl with the wet ingredients and mix well to get a homogeneous batter.
Transfer Batter to Muffin Pans:Â Divide the morning glory muffin batter evenly between the paper liners in the muffin tins (the batter will come almost all the way to the top of the muffin liners). You should get 18 muffins.
Bake Until Ready
Bake Until Ready:Â Bake at 350F for 30 to 35 minutes until the muffins are golden brown on top and a toothpick inserted in the middle of a muffin comes out clean.
Cool and Enjoy:Â Let the muffins cool for at least 5 minutes in the muffin pan before removing them and letting them cool completely on a wire rack before enjoying.
Dish by Dish Tips/Tricks:
- Make Mini Muffins or Jumbo Muffins: This recipe makes 18 standard muffins. However, you can also make 36 mini muffins using two mini muffin pans (baking at 350F 15 to 20 minutes) or make 9 jumbo muffins by using two jumbo muffin pans (baking at 350F for 40 to 45 minutes). Muffins are done when a toothpick inserted in the middle of a muffin comes out clean.
- Storing: To store, place the cooled gluten-free morning glory muffins in an airtight container and store in the refrigerator for up to 4 days. Reheat the muffins slightly in the microwave or the oven before serving.
Other Gluten-Free Muffin Recipes to Bake:
- Cottage Cheese Blueberry Muffins (Gluten-Free)
- Double Chocolate Muffins (Gluten-Free, Dairy-Free Option)
- Easy Oatmeal Muffins (Gluten-Free, Dairy-Free)
- Moist Carrot Muffins (Gluten-Free, Dairy-Free)
- Blackberry Muffins (Gluten-Free, Dairy-Free)
Gluten-Free Breakfast Ideas You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Morning Glory Muffins (Dairy-Free)
- Total Time: 50 minutes
- Yield: 18 muffins 1x
- Diet: Gluten Free
Description
These gluten-free morning glory muffins have a moist and tender crumb, and are filled with shredded carrots, nuts, coconut, and spices. The perfect way to start your morning, these easy muffins are a delicious grab-and-go breakfast or anytime snack that is big on flavor and texture. Totally dairy-free too. Go bake a batch today!
Ingredients
- 1 cup sunflower oil
- 3/4 cup light brown sugar
- 4 large eggs
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly grated orange zest
- 1/4 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/2 cup grated apples
- 1/2 cup grated carrots
- 1/2 cup chopped pecans
- 1/4 cup raisins
- 1/2 cup shredded coconut
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 2 1/2 teaspoons baking powder
- Pinch of salt
Instructions
- Preheat and Grease: Preheat oven to 350F and line two regular muffin pans with white paper muffin liners.
- Beat Oil and Sugar: In a large bowl, beat the oil and light brown sugar together until combined.
- Add Eggs, Juice, Zest, Milk & Vanilla: Add the eggs, orange juice, orange zest, unsweetened almond milk and vanilla extract and mix well to get a pale yellow mixture.
- Stir in Grated Apples, Carrots, Pecans, Raisins & Coconut: Stir in the grated apples, grated carrots, chopped pecans, raisins, and shredded coconut until the ingredients are evenly distributed.
- Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), baking powder, ground cinnamon, ground ginger and salt together to combine.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the bowl with the wet ingredients and mix well to get a homogeneous batter.
- Transfer Batter to Muffin Pans: Divide the morning glory muffin batter evenly between the muffin liners in the muffin tins (the batter will come almost all the way to the top of the muffin liners). You should get 18 muffins.
- Bake Until Ready: Bake for 30 to 35 minutes until the muffins are golden brown on top and a toothpick inserted in the middle of a muffin comes out clean.
- Cool and Enjoy: Let the muffins cool for at least 5 minutes in the muffin pan before removing them and letting them cool completely on a wire rack before enjoying.
Notes
Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use other types of vegetable oils (such as canola oil, olive oil, avocado oil, etc). Alternatively, you may also use melted butter (or melted dairy-free butter if you are lactose-intolerant).
Sugar: You can use white sugar, light brown sugar, cane sugar or dark brown sugar (just note that the darker the sugar used, the darker the color of the muffins).
Eggs: The eggs are necessary for binding the ingredients together and helping the batter to rise, so make sure you don’t leave them out.
Orange Juice & Zest: I recommend using freshly squeezed orange juice and freshly grated lemon zest for the best flavor.
Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you may also use another unsweetened dairy-free milk (such as cashew milk, rice milk, soy milk, oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and highly recommend adding it in.
Apples and Carrots: Make sure to shred the apples and carrots very finely (use the smallest hole on your box grater).
Pecans: I used pecans, but other nuts would be fine too (such as walnuts, hazelnuts).
Raisins: I used golden raisins, but black raisins will work too. Alternatively, you can also use dried cranberries or dried blueberries.
Shredded Coconut: Shredded coconut adds a natural sweetness to the morning glory muffins.
Gluten-Free Flour Blend: For a lighter and fluffier final texture, I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Spices: I like using the warming spices ground cinnamon and ground ginger to add depth of flavor to these gluten-free morning glory muffins. You may also add a pinch of ground nutmeg if you like.
Baking Powder: Baking powder is the only leavening agent used in these gf morning glory muffins recipe, and is necessary for helping the batter to rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Storing: To store, place the cooled gluten-free morning glory muffins in an airtight container and store in the refrigerator for up to 4 days. Reheat the muffins slightly in the microwave or the oven before serving.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
