Moist Gluten Free Morning Glory Muffins (One Bowl)

These moist gluten free morning glory muffins pack all the nutty, spiced flavor of the classic into a tender crumb, with no wheat flour needed.

Shredded carrot, apple, and coconut keep them soft for days, and the one-bowl mixing means you can stir them together while the oven heats.

What Makes These Muffins So Good

Most gluten free baking turns out dry or crumbly, but these stay remarkably tender thanks to a balance of shredded apple and carrot, plus a little oil. The oat flour and almond flour together give them a hearty texture without any grit.

I reach for this recipe when I want a quick breakfast that actually satisfies, and my family devours them straight from the oven.

Ingredients

• 2 cups gluten free oat flour: certified gluten-free if you’re celiac, or grind your own from rolled oats
• 1/2 cup fine almond flour: not coarse almond meal, for a tender crumb
• 1/2 cup unsweetened shredded coconut: adds chew and moisture
• 1/2 cup chopped walnuts: toast them first for a deeper flavor
• 1/2 cup raisins: soak in hot water for 10 minutes, then drain, so they stay plump
• 1/2 cup finely grated carrot: about 1 medium carrot
• 1/2 cup grated apple: no need to peel, any sweet variety
• 1/2 cup brown sugar: or coconut sugar for a more molasses-like note
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs: room temperature
• 1/3 cup neutral oil: avocado, melted coconut, or light olive oil
• 1/4 cup milk: dairy or unsweetened non-dairy
• 1 tsp vanilla extract

Variations

• Swap the nuts: pecans or hazelnuts work well; omit for nut-free, but add an extra tablespoon of oat flour.
• Dried fruit swap: dried cranberries or chopped dates instead of raisins.
• Tropical twist: replace half the raisins with well-drained crushed pineapple and add a pinch of ginger.
• Vegan option: use 2 flax eggs (2 tbsp ground flax + 5 tbsp water, set for 5 minutes) and non-dairy milk; the muffins will be a little denser.
• Lower sugar: use 1/3 cup monk fruit sweetener with stevia, or replace half the sugar with mashed banana (reduce milk by 1 tbsp).

For another gluten free breakfast, you might also like our Gluten Free Banana Muffins.

How to Make Gluten Free Morning Glory Muffins

Step 1: Whisk the Wet Ingredients

In a large bowl, whisk together 1/2 cup brown sugar and 2 large eggs until smooth and slightly foamy, about 1 minute. Pour in 1/3 cup oil, 1/4 cup milk, and 1 tsp vanilla, and whisk until combined.

The mixture will look glossy and a bit thick; that’s fine. This step helps dissolve the sugar so your muffins aren’t grainy.

Step 2: Stir in the Fruits, Nuts, and Coconut

Add the 1/2 cup grated carrot, 1/2 cup grated apple, the drained raisins, 1/2 cup shredded coconut, and 1/2 cup walnuts. Stir with a wooden spoon or spatula until everything is evenly distributed.

The batter will look chunky and colorful. Don’t worry if it seems wet; the dry ingredients will absorb the extra moisture.

Step 3: Fold in the Dry Ingredients

Sprinkle the 2 cups oat flour, 1/2 cup almond flour, 2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt over the wet mixture. Use a gentle folding motion, cutting through the center and turning the bowl, just until no dry streaks remain.

The batter will be thick and heavy. Stop folding as soon as the flour disappears. Overmixing makes the muffins tough.

Step 4: Scoop and Bake

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Scoop the batter evenly into the cups, filling each about 3/4 full. The batter is thick, so a spring-loaded scoop makes this neat.

Bake for 18 to 22 minutes, until the tops are domed, golden brown, and a toothpick inserted in the center comes out clean. The muffins will feel springy when lightly pressed.

Step 5: Cool and Serve the Muffins

Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack. The paper liners peel off cleanly once the muffins are completely cool, but they tear easily while hot.

Serve warm or at room temperature. The crumb will be moist and studded with bits of carrot, apple, and nut. Leftovers stay soft for days.

A Few Notes Before You Start

• Grate the carrot and apple on the small holes of a box grater. Large shreds can create soggy pockets and won’t blend as evenly into the batter.
• Bring eggs to room temperature quickly by setting them in a bowl of warm water for 5 minutes. Room temp eggs trap more air and help the muffins rise higher.
• If your oat flour is clumpy from sitting in the pantry, sift it before measuring. Small lumps won’t dissolve during baking and leave dry patches.
• Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant. This simple step deepens their flavor.
• For an extra-moist crumb, swap the milk for buttermilk or plain yogurt. The acidity reacts with the baking powder for a better rise.

Bake times by pan size:

Storing Leftover Muffins

Refrigerate: Keep in an airtight container for up to 4 days. Place a paper towel under the muffins to absorb any condensation. Reheating: Warm in a 300°F (150°C) oven for 5-7 minutes, or microwave for 15-20 seconds, to refresh the crisp top. Serve Cold: These are just as tasty at room temperature.

Frequently Asked Questions

Why did my muffin tops crack?

A few small cracks are normal and show a good rise. If they split wide open, your oven might be running hot. Use an oven thermometer to check.

Can I use a store-bought 1:1 gluten-free flour blend instead?

Yes. Omit both the oat and almond flours and use 1 3/4 cups of a good 1:1 blend. The texture will be lighter and less hearty, but still delicious.

The paper liners are sticking. How can I prevent that?

Spray the insides of the liners with a little oil before scooping, or let the muffins cool completely in the pan. Gluten free baked goods are more delicate when hot.

Gluten Free Morning Glory Muffins Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 250

Ingredients Method Notes

Ingredients

  

• 2 cups gluten free oat flour
• 1/2 cup fine almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts
• 1/2 cup raisins, soaked and drained
• 1/2 cup finely grated carrot
• 1/2 cup grated apple
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/3 cup neutral oil
• 1/4 cup milk
• 1 tsp vanilla extract

Method

 

1. Whisk brown sugar and eggs until foamy, then whisk in oil, milk, and vanilla.
2. Stir in carrot, apple, drained raisins, coconut, and walnuts until evenly mixed.
3. Fold in oat flour, almond flour, baking powder, cinnamon, nutmeg, and salt just until no dry streaks remain.
4. Preheat oven to 350°F (175°C). Fill a lined 12-cup muffin tin 3/4 full. Bake for 18-22 minutes until a toothpick comes out clean.
5. Cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

These muffins keep well at room temperature for 2 days, but refrigerate for longer storage. Bring to room temperature or warm before serving for the best texture.