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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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A Gluten Free Flour Mix 

Like many home cooks, the convenience of a gluten free flour mix is appealing. Whether it’s homemade or store bought the main thing is that it’s working for you. If you’re not happy with your baking consider trying another flour mix.

Many gluten free bakers recommend a combination of 40% whole grain flour and 60% starch. Ideally weighing flours gives the most accurate results. I bake with cup measurements and write my recipes like that. When I make my gluten free flour mix I do weigh each flour and it’s super easy. My current recipe is:

  • 300 g sweet rice flour
  • 300 g potato starch
  • 200 g sorghum flour
  • 200 g millet flour

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.

Get 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

Muffins That Taste Like Donuts

Muffins That Taste Like Donuts
Muffins That Taste Like Donuts -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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