The Best Morning Glory Muffins (Gluten-Free)

These gluten-free morning glory muffins are hearty breakfast muffins baked with carrots, fruit, warm spices, and classic mix-ins for a cozy, familiar flavor. They’re oven-baked until tender and just sweet enough, giving you a filling, grab-and-go option that holds up well for busy mornings. The combination of wholesome ingredients and a balanced gluten-free base makes them satisfying without feeling heavy, which is why they’re such a reliable go-to for busy weeks.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Snack

Cuisine: American

Keyword: gluten-free morning glory muffins

Servings: muffins

Author: Jean Choi

Ingredients

1 cup grated zucchini don't squeeze out liquid (measure after grating)
1 cup grated carrot
1/2 cup grated apple
1/3 cup mashed banana
1/3 cup butter or coconut oil, melted
1/4 cup honey or maple syrup
2 eggs flax eggs will also work
2 tsp vanilla extract
1¾ cup gluten free all-purpose flour with xanthan gum - or use regular all-purpose flour
1/4 cup unsweetened coconut flakes or rolled oats
1 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
1/2 cup chocolate chips or chopped nuts
1/2 cup raisins or dried cranberries, chopped dates, or other dried fruits

Instructions

Preheat oven to 350 degrees F, and line a 12-cup muffin tin with muffin liners and lightly spray with cooking spray. In a large mixing bowl, stir together zucchini, carrot, apple, banana, butter, honey, eggs, and vanilla extract until combined.
1 cup grated zucchini, 1 cup grated carrot, 1/2 cup grated apple, 1/3 cup mashed banana, 1/3 cup butter, 1/4 cup honey, 2 eggs, 2 tsp vanilla extract
In separate bowl, whisk together flour, coconut flakes, baking soda, cinnamon, and sea salt.
1¾ cup gluten free all-purpose flour, 1/4 cup unsweetened coconut flakes, 1 tsp baking soda, 1 tsp cinnamon, 1/4 tsp sea salt
Add dry ingredients to wet ingredients and mix there are still a few streaks of dry flour.
Fold in chocolate chips and raisins until evenly incorporated.
1/2 cup chocolate chips, 1/2 cup raisins
Divide the batter into the prepared muffin tin, filling up almost all the way to make 12 muffins. Bake for 27-30 minutes until a toothpick inserted in the center has just a few crumbs sticking to it.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These healthy morning glory muffins are easy to customize depending on what you have on hand. If you prefer not to use chocolate chips, nuts like pecans, walnuts, or pumpkin seeds work well. You can also swap the raisins for dried cranberries, chopped dates, or any dried fruit you like.
If you enjoy baking with warm spices, apples, and naturally sweet ingredients, you might also love this apple cinnamon bread, which uses many of the same cozy flavors and works well as another make-ahead breakfast option.
These muffins store exceptionally well, which is why they’re such a good make-ahead breakfast option. You can keep them in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.
I like to freeze them once fully cooled, then thaw overnight in the fridge or warm briefly before serving.
To save time during prep, you can grate the vegetables and apples using a box grater, but I often use a food processor with a shredder attachment to make things faster and less messy.

Nutrition