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Morning Glory Muffins

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I make these Morning Glory muffins any time of year but it was a special treat to make them with carrots from my garden and apples from a friends’ apple tree.

Morning Glory Muffins typically include grated carrot and apple, chopped nuts, raisins and shredded coconut. This is a delicious combination and of course it always feels like a healthy choice to put grated carrot in your baking.

There is a never-ending supply of gluten free muffin recipes but this is an old family recipe. We put it in our Burnett family cookbook that we printed for our family reunion in 1995. It was already an old favourite so I wanted to make it gluten free.

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Morning Glory Muffins Made Gluten Free

Do you have your own homemade gluten free flour mix or a favourite store bought one? Store bought gluten free flour mixes can be a great addition to your pantry. I like to make my own flour since I have those ingredients in my cupboard already. Either will work, you just need to try it.

Many gluten free bakers recommend a combination of 40% whole grain flour and 60% starch. Ideally you should be weighing flours since this gives a more accurate result. I bake with cup measurements so I share my recipes like that. For making my gluten free flour mix I weigh each flour. My current recipe is 200 g sorghum flour / 200 g millet flour / 300 g sweet rice flour / 300 g potato starch. I wrote a separate blog post with tips on making and storing your own gluten free flour mix as well as this video:

No matter what mix you use these Morning Glory Muffins are a nice treat and worth sharing with friends.

The Tools

Many people struggle with baking, gluten free or not. Every oven is different, standard baking pans vary and even your kitchen temperature and humidity can affect the outcome of certain recipes. These are just some of the many factors that challenge us everyday home cooks. But when you bake something that turns out, this is the joy of baking.

My advice is to buy quality bakeware, it doesn’t need to be the most expensive but not the cheapest either. Many baking pans and tools will last decades. Then it’s up to you to get in the kitchen, bake up a storm, make a few notes and keep your favourite recipes. Here are a few tools for baking muffins:

I’d love to hear if you liked this recipe or how it turned out in your kitchen. Let me know in the comments below.

More Muffin Recipes

Banana Muffins

Gluten free Banana Muffins just out of the oven.
Gluten Free Banana Muffins -photo credit Jim Little

Cornmeal Raspberry Muffins

A tray of fresh Cornmeal Raspberry Muffins right out of the oven.
Cornmeal Raspberry Muffins -photo credit Jim Little

Pumpkin Ginger Muffins

A basket of Gluten Free Pumpkin Ginger Muffins beside orange mini pumpkins
Pumpkin Ginger Muffins -photo credit Jim Little

Cranberry Orange Muffins

Cranberry Orange Muffins with orange wedges and cranberries.
Cranberry Orange Muffins -photo credit Jim Little

Rhubarb Streusel Muffins

A baking rack with gluten free rhubarb streusel muffins
Rhubarb Streusel Muffins -photo credit Jim Little



2 cups gluten free flour (I used my mix)
3/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 cups grated carrot
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup coconut
1 apple, peeled and grated
3 eggs
2/3 cup vegetable oil
2 tsp vanilla


Preheat oven to 350°F.
In a large bowl mix together flour, sugar, baking soda, cinnamon and salt.
Add carrot, raisins, walnuts, coconut and apple to the dry ingredients and mix in.
In a small bowl beat together the eggs, oil and vanilla. Add to the above mixture and stir until combined.
Scoop batter into paper lined muffin tins and bake in preheated oven for 20 minutes or until a toothpick inserted in the middle of each muffin comes out clean.


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