Gluten Free Morning Glory Muffins are a soft and tender pastry that is filled with flavors including nuts, dried fruit, orange zest, and carrots. This recipe is made with whole grains and natural sweeteners for a satiating breakfast or snack!
I think Gluten Free Morning Glory Muffins were the original kitchen sink recipe. Throw in as many ingredients that could possibly fit in the batter bowl, stick it in the oven, and cross your fingers.
Good news: these ingredient packed muffins not only turn out, they are one of the best tasting muffins on the planet. They are aromatic, tender, crunchy from the nuts, chewy from the dried fruit, and wholesome from the addition of natural sweeteners and whole grains.
Gluten Free Morning Glory Muffins are also easy to make and use mostly pantry staples. Some of the ingredients are locked into place, and others can be swapped to fit what’s in your pantry or the flavors you are craving.
The following are the crucial substitute-at-your-own-risk Gluten Free Morning Glory Muffins ingredients:
- Oat flour: This gluten free flour gives the muffins a tender, but hearty texture. It also offers loads of nutrients and keeps our muffins gluten free. Other flours are too dense or too light and will result in less-than-appetizing muffins.
- Carrots!: Carrots are what make Gluten Free Morning Glory Muffins, Gluten Free Morning Glory Muffins. It is a foundational ingredient in this classic recipe. If you don’t like the idea of vegetables in your muffins, think carrot cake. These morning bites of joy are sweet, not vegetable-y.
- Orange zest: Another backbone of the recipe. The orange zest gives the muffins a beautiful fragrance and delivious sweet taste. Omit this one at your own risk.
The following are the optional, choose what you love best, Gluten Free Morning Glory Muffins ingredients:
- Nuts: pecans, almonds, walnuts, pistachios, etc. Pick your favorite nut and add it to the batter. For bonus points, add a sprinkling of chopped nuts on top of the muffins just before baking. They will give you extra crunch, not to mention the most beautiful Gluten Free Morning Glory Muffins.
- Fruits: any good dried fruit will do! Traditionally these muffins are made with raisins, but those don’t float my boat, if you know what I mean. I swapped them out for a combo of chopped dates and apricots.
- Liquid sweetener: My favorite sweetener for these muffins is pure maple syrup, but I have also tested them with agave and honey. Just be sure to only substitute the liquid sweetener, and keep in the coconut sugar – the different textures do different things for the Gluten Free Morning Glory Muffins.
- 1/2 cup plus 1 tablespoon unsweetened apple sauce
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 2 tablespoons avocado oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 teaspoon orange zest
- 2 cups gluten free oat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup finely grated carrot
- 1/2 cup dried roughly chopped dry fruit raisins, dates, apricots, cherries, cranberries, etc.
- 1/2 cup chopped nuts walnuts, pecans, almonds, pistachios, etc.
Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
In a bowl, whisk together the wet ingredients.
In a second bowl, whisk together the dry ingredients.
Add the wet ingredients into the dry and stir to combine. Add in the mix-ins and fold. Once combined, spoon the batter into the muffin cups. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean - or with a few crumbs, but no wet batter.