Gluten-Free and Dairy-Free Morning Glory Muffins

Morning Glory muffins on plate, orange juice in background
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Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 24 servings
Nutrition Facts (per serving)
206 Calories
13g Fat
22g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 206
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 9%
Cholesterol 38mg 13%
Sodium 207mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Protein 2g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The original Morning Glory muffin recipe is said to have originated on Nantucket Island, the creation of Chef Pam McKinstry. We can't think of a better gluten-free breakfast and snack muffin than Morning Glory muffins with well over a quart of fruits, carrots, and nuts added. And these fragrant cinnamon-spiced muffins are gluten and dairy-free.

This recipe is a gluten-free adaptation of "The Original Morning Glory Muffins," which appears in The Earthbound Farm Organics Cookbook - Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry.


  • 1 1/4 cups sugar
  • 2 1/4 cups gluten-free flour mix (all-purpose–if your mix contains xanthan gum or guar gum, don't add the additional 1 teaspoon gum to the recipe)
  • 1 teaspoon guar gum (or xanthan gum)
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups carrots (grated from about 4 large carrots)
  • 1 large apple (peeled and shredded)
  • 8 ounces pineapple (drained, crushed)
  • 3/4 cups raisins
  • 1/2 cup coconut (shredded, sweetened)
  • 1/2 cup walnuts (or pecans, coarsely chopped)
  • 3 large eggs
  • 1 cup light olive oil (or canola oil)
  • 1 1/2 teaspoon vanilla​

Steps to Make It

  1. Preheat oven to 350 F / 176 C.

  2. Grease standard muffin pan or line with paper muffin cup liners.

  3. In a large mixing bowl combine sugar, gluten-free flour blend, guar gum OR xanthan gum, cinnamon, baking soda, baking powder, and salt. Use a large whisk to combine thoroughly.

  4. In a separate large bowl combine shredded carrots, apples, crushed pineapple, raisins, coconut, and nuts. Stir to mix thoroughly.

  5. Add the fruit-vegetable-nut mixture to the dry ingredients followed by eggs, oil, and vanilla. Beat the mixture to combine ingredients thoroughly.

  6. Fill muffin cups about 3/4 full. Bake in preheated oven for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Gluten-Free Cooking Reminders: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.