Moist Gluten-Free Morning Glory Muffins — One-Bowl Recipe

If you’re searching for gluten free breakfast ideas, these gluten-free morning glory muffins are a delicious, easy option. Made in one bowl with gluten-free all-purpose flour, grated carrots and apples, shredded coconut, raisins, pecans, and a bright hint of orange, they come out moist and tender thanks to a mix of oil and applesauce. A short resting period before baking helps the gluten-free starches hydrate so the muffins stay light and fluffy rather than dense or gummy.

Gluten-Free Morning Glory Carrot Muffins

This recipe evolved from another moist, successful gluten-free muffin and uses a few simple strategies to handle high-moisture mix-ins like grated carrots and apples. Gluten-free flour doesn’t absorb liquid the same way wheat flour does, which can lead to sinking tops or a gummy crumb. To prevent that, the recipe balances oil with unsweetened applesauce—both keep the crumb tender, but applesauce helps hydrate gluten-free starches more effectively. Letting the batter rest for about 15 minutes before baking also improves texture by giving the starches time to absorb liquid and bind the batter.

Ingredient Tidbits

These muffins are customizable. They have warm cinnamon and spice notes, and you can omit or swap add-ins to suit tastes or dietary needs.

• Gluten-free flour – Use a reliable gluten-free all-purpose blend. Ensure it doesn’t contain milk powder if you need the recipe dairy-free.
• Applesauce – Unsweetened applesauce keeps extra sugar out of the batter, but sweetened applesauce will work if that’s what you have.
• Oil – Any neutral or flavored oil is fine: coconut, canola, avocado, grapeseed, or olive oil.
• Grated carrots and apples – Peel and grate by hand or with a food processor. To add crushed pineapple, substitute 1/2 cup of the shredded apple with well-drained crushed pineapple.
• Sweetener – The recipe uses a mix of light brown sugar and honey for sweetness and structure. You can swap honey for maple syrup and brown sugar for coconut sugar, but maintain a balance of wet and dry sweeteners for best texture.
• Orange – Zest and juice from one orange add lively citrus flavor; it’s a small step that makes a noticeable difference.
• Mix-ins – The muffins welcome coconut, nuts, raisins, or other dried fruit. See the extra modifications section for more options.

Let’s Make This Together

(Below are photos and summarized steps; the full ingredient amounts and detailed instructions follow in the recipe card.)

1. Make 16 muffins. Line a standard muffin tin with paper liners or grease the cups and set aside.
2. In a large bowl, whisk together the wet ingredients: applesauce, light brown sugar, oil, honey, eggs, orange zest, orange juice, and vanilla.
3. Stir in grated carrot, grated apple, raisins, shredded coconut, and chopped pecans. Then add the gluten-free flour, baking soda, cinnamon, ground ginger, and salt. Mix until no dry pockets remain.
4. Preheat the oven to 350°F. Use a large scoop to divide batter among liners, filling almost to the top. Let the filled pan rest for 15 minutes while the oven finishes preheating. This resting time helps hydrate the gluten-free starches for a better texture.
5. Bake about 25 minutes, rotating pans halfway through. Muffins are done when the tops are set and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Did you make this recipe? I’d love your feedback—leave a rating and comment under the recipe card if you try them. —Melissa

Moist Gluten-Free Morning Glory Muffins (One Bowl)

Melissa Erdelac

Yield: 16

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 55 mins

If you want a tasty gluten-free breakfast, these one-bowl morning glory muffins deliver moist, tender texture and a satisfying mix of fruit, carrot, coconut, and nuts with a fresh orange note.

Ingredients

• ½ cup unsweetened applesauce
• ½ cup packed light brown sugar
• ¼ cup oil (any preferred)
• ¼ cup honey
• 2 large eggs
• 2 teaspoons orange zest
• ¼ cup orange juice (from the zested orange)
• 2 teaspoons vanilla extract
• 1 cup grated carrot (peeled first)
• 1 cup grated apple (peeled first)
• ½ cup raisins
• ½ cup shredded coconut
• ½ cup chopped pecans
• 1½ cups gluten-free all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon salt

Instructions

• Line a standard muffin pan with liners or grease the cups. The batter will rest before baking to hydrate the gluten-free starches.
• In a large bowl, whisk applesauce, brown sugar, oil, honey, eggs, orange zest, orange juice, and vanilla until smooth.
• Fold in the grated carrot, grated apple, raisins, shredded coconut, and pecans. Add the flour, baking soda, cinnamon, ginger, and salt. Stir until just combined and no dry streaks remain.
• Preheat the oven to 350ºF. Divide batter into the prepared liners using a large scoop; the batter should come close to the top. Let the filled pan rest for 15 minutes while the oven finishes preheating.
• Bake 25 minutes, rotating halfway through. Muffins are done when tops are set and a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a rack to finish cooling.

Notes

Storing and Freezing Tips

Once completely cool, store muffins in an airtight container at room temperature up to 2 days. Avoid refrigerating, which dries them out, and avoid sealing tightly with plastic wrap, which can make tops wet—loosely tenting with foil is better. For longer storage, wrap cooled muffins individually and freeze in a container or bag for up to 3 months.

Calories: 184 kcal
, Carbohydrates: 28 g, Protein: 3 g, Fat: 8 g, Fiber: 3 g, Sugar: 15 g