Healthy Gluten Free Morning Glory Muffins

Healthy Gluten Free Morning Glory Muffins

gluten free muffins
  • Yield : 12 large or 14 medium muffins
  • Prep Time : 25m
  • Cook Time : 30m
  • Ready In : 55m

I had been on a sugar detox for two weeks. While watching the news, I discovered it was National Cup Cake Day. So I decided I had to celebrate by making some yummy but healthy gluten free muffins. The only added sugar in this recipe is 2 tablespoons of coconut sugar.

I used homemade apple sauce (see Apple Cinnamon Oatmeal with Applesauce for homemade applesauce recipe), grated apple, carrots, raisins, and orange juice as natural sweeteners. Don’t be daunted by the number of ingredients because these muffins are actually very easy to make. They are great to have with your morning coffee or tea; an energy snack before a workout; or to put into school/work lunches.

gluten free muffin


  • 1/2 cup millet or oat flour (or spelt if not GF)
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 3/4 tsp ground ginger (optional)
  • 1/2 tsp nutmeg
  • 2 Tb chia seeds
  • 2 Tb pumpkin seeds
  • Combine all above ingredients in a medium bowl; stir with a whisk. Set aside.
  • 1/2 cup coconut oil (or softened butter)
  • 2 Tb coconut sugar (or other natural sugar)
  • 2 large free range eggs
  • 1/2 cup unsweetened applesauce
  • 1/3 cup orange juice
  • 1 cup grated carrots
  • 1/2 cup grated apple
  • 1/3 cup unsweetened shredded coconut
  • 1/4 cup raisins
  • 1/3 cup chopped walnuts or pecans
  • Walnut halves for topping


Step 1

Preheat oven to 350F
Cream coconut oil and sugar with a mixer at medium speed. Add eggs one at a time. Beat in applesauce and orange juice.

Step 2

Add flour mixture. Beat on low speed just until combined. Stir in carrots, apple, coconut, raisins and walnuts.

Step 3

Spoon batter into lined muffin tins. Place walnuts halves on each, pressing in slightly. Bake at 350F for 25 to 30 minutes. Cool for 10 minutes.

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