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Morning Glory Muffins

These Morning Glory Muffins bursting with amazing flavor from grated apple and carrot along with crushed nuts, plump raisins, and orange zest are a wonderful way to start the day! You will also taste the fresh squeezed orange juice and enjoy how moist these muffins are with applesauce.

And these are not only a healthy breakfast to go along with your morning cup of coffee, but also versatile enough for kids to enjoy as an after-school snack or after dinner treat. As an added bonus these gluten free and dairy free muffins can easily be frozen and quickly reheated.

A 6 cavity muffin tin filled with brown and orange colored muffins in white cupcake liners with golden raisins showing through next to 3 large carrots on a table.

Surprisingly there are several different versions of Morning Glory Muffins on the internet and in cookbooks because it’s so popular recipe. Plus you can omit what you don’t care for or add in more of what you love in your muffins. Also this recipe uses basic pantry staples and is a great way to use up fresh produce before it goes bad. To be honest– this is one of the first recipes we think of when we have a bag of carrots to use up.

Interestingly enough, the hardest part of this recipe is grating carrots, apples, and an orange. And let’s be honest– how hard is that really? Because this Morning Glory Muffin recipe is worth the prep time.

These classic, moist and flavorful muffins are irresistible. You won’t be eating just one muffin; you will want at least two at a time.

morning glory muffin ingredients

  • gluten free all-purpose flour— spoon and level method; we use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Buy it in bulk here to save money.
  • xanthan gum— omit if your gluten free all-purpose blend contains this or guar gum
  • baking soda— this loses its potency once the package has been opened more than 6 months. We suggest labeling your package with the date you open it.
  • ground cinnamon
  • kosher salt
  • ground ginger
  • ground flax meal
  • large eggs— room temperature
  • brown sugar— packed
  • honey
  • grapeseed oil— or use your favorite oil of choice; melted coconut oil can also be used
  • unsweetened applesauce
  • grated orange zest
  • fresh squeezed orange juice— we suggest using fresh orange juice instead of bottled orange juice. You never know how the other ingredients in bottled orange juice will react with the ingredients of this muffin recipe.
  • vanilla extract
  • grated apple— use 1 large apple
  • peeled and grated carrots— 4 to 5 large carrots
  • raisins— we prefer golden raisins; however dark colored raisins taste great too, or they can be omitted
  • chopped pecans— can be omitted, or add in more if preferred
A 6 cavity muffin tin filled with brown and orange colored muffins with golden raisins showing through next to 3 large carrots on a table.

kitchen utensils and essentials for this recipe

  • stand mixer with paddle attachment or handheld mixer
  • spatula
  • measuring cups
  • boxed grater— this recipe is all about fresh grated ingredients! So use a nice, sharp grater for easy grating
  • muffin tin— you can turn these muffins into mini and jumbo size too
  • cupcake liner— we favor tulip cupcake liners best in 3 different colors; these will instantly elevate your cupcakes and muffins to bakery-style. Also when we use the tulip cupcake liners, we turn this recipe into jumbo Morning Glory Muffins because you can fill these so full.

frequently asked questions

why are they called Morning Glory Muffins

You would be surprised to know these amazing and glorious little muffins get their name based on where they first originated. They are named after the Morning Glory Café on Nantucket Island, off the coast of Massachusetts near Martha’s Vineyard. And having enjoyed a family vacation to Nantucket Island years ago, it just makes me love these muffins even more. All those fun family memories come right back with every bite.

And Morning Glory Muffins have been replicated by bakers and restaurants ever since.

can these be frozen

Yes, to freeze these gluten free and dairy free muffins properly, place completely cooled muffins on a cookie sheet, then transfer them to the freezer. Once frozen, you can add them all to a gallon-sized freezer bag and just pull one out when you’re ready to eat!

We adapted this gluten free, dairy free, and soy free recipe from a similar recipe found on Sally’s Baking Addiction.

A 6 cavity muffin tin filled with brown and orange colored muffins with golden raisins showing through next to 3 large carrots on a table with a mug of coffee.

more must-have muffin recipes

Gluten free and dairy free muffins are always a good idea and great addition to those lazy weekend breakfasts, but they are also ideal for on-the-go weekday breakfasts. Try these muffin recipes, Raspberry Crumble and Blueberry Muffins, from our website too.

dinner recipes you want

This week we are enjoying our Chicken Noodle recipe with the yummiest gluten free egg noodles over creamy Mashed Potatoes. We find this recipe comforting and delicious to enjoy year-round. Also penciled in is our seasoned and juicy Pork Chops with Mushroom Gravy. And the kids have been begging for Sun-Dried Tomato Alfredo Sauce over tender gluten free pasta noodles.

If you haven’t already, you should definitely add these mouthwatering gluten free and dairy free recipes to your list for the week.

A 6 cavity muffin tin filled with brown and orange colored muffins with golden raisins showing through next to 3 large carrots on a table.

lastly

This classic, old-fashioned recipe never goes out of style. Because Morning Glory Muffins taste so fresh, spunky, and delicious, readers love this recipe. With all those healthy ingredients like apple, carrot, honey, flax meal, applesauce, and zippy orange, you just can’t pass up this easy recipe.

Navigate around our website now, Eating Gluten and Dairy Free, for more gluten free and dairy free recipes. Scroll through and pin dinner and dessert recipes for the upcoming weeks ahead.

We love sharing our family’s favorite recipes with you because we know just how hard eating gluten and dairy free can be. It is our goal to make your mealtime and holidays less about what you cannot have and more about what you can have with the wonderful flavors and tastes of eating gluten and dairy free.

Be sure to follow along on our Facebook, Pinterest, and Instagram. We share news of new recipes, product alerts, brand giveaways, and tips for eating your best. And also sign up for our exclusive emails.

Eat well and feel well,

Jill

Morning Glory Muffins

Prep Time30 mins
Cook Time25 mins
Total Time1 hr
Course: Breakfast, Brunch, Dessert
Keyword: Dairy Free, Gluten Free, soy free
Servings: 14 muffins
Author: Eating Gluten and Dairy Free

Ingredients

  • 2 c gluten free all-purpose flour spoon and level method
  • ¾ tsp xanthan gum omit if your gf all-purpose flour contains this or guar gum
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp kosher salt
  • c ground flax meal
  • 3 large eggs room temperature
  • ½ c brown sugar packed
  • ¼ c honey
  • c grapeseed oil or oil of choice including melted coconut oil
  • c unsweetened applesauce
  • 1 tsp grated orange zest
  • c fresh squeezed orange juice
  • 1 tsp vanilla extract
  • 2 c peeled and grated carrots
  • 1 c grated apple
  • ½ c raisins optional
  • ½ c chopped pecans optional

Instructions

  • Preheat oven to 350°F and place cupcake liners in muffin tin; set aside.
  • In a stand mixer with the paddle attachment or a large bowl with a handheld mixer, combine the flour, xanthan gum if needed, baking soda, cinnamon, ginger, salt, and flax meal.
  • Add in the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, vanilla and mix on medium speed until just blended.
  • Then add in the grated carrots, grated apple, raisins, and pecans. Combine everything well. Scrap down the sides and bottom of the bowl as needed.
  • The batter will be thick, and doesn't rise much so fill the cupcake liners all the way to the top.
  • Transfer to the oven and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Adjust times for mini or jumbo size muffins.
  • Remove from the oven and allow to cool for 30 minutes before enjoying.
  • Once cooled store muffins in an airtight container on the countertop for up to 2 days or in the refrigerator for 5 days.
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