Morning Glory Muffins (New Version!)

Phyllis Weatherston


I'm not sure of the origin of this recipe. My daughter used it in 4-H Food Show competitions in the mid 90s with much success. We have modified it over the years to enhance the nutient value. This is our family and friend's favorite combination, but the recipe is very user friendly and versatile. Feel free to substitute any or all of the fruit, vegetables, and nuts. (zuchinni, pecans, walnuts, dried cranberries, bananas, peaches,etc) I cannot remember ever serving this breakfast muffin to guests who have not asked for the recipe!

pinch tips: Perfect Bacon Every Time



Makes 18 muffins


15 Min


30 Min




2 c
gluten free all-purpose flour
1/2 tsp
xanthan gum
1 c
turbinado sugar
2 tsp
baking powder
2 tsp
ground saigon cinnamon
1/2 tsp
baking soda
1/4 tsp
sea salt
2 c
shredded carrot
1 c
chopped apple
1/2 c
1/2 c
chopped walnuts
1/2 c
shredded coconut
3/4 c
coconut oil (melted, but not hot)
2 tsp

Directions Step-By-Step

Preheat oven to 350-degrees.
Lightly grease eighteen 2½ inch muffin cups or line them with paper baking cups.
In a large mixing bowl, stir together the flour, xanthan gum, sugar, baking powder, cinnamon, baking soda and salt. Stir in the carrot, apple, raisins, nuts
and coconut. The fruit and vegetables may be peeled, or scrubbed and left unpeeled, your choice.
In a separate bowl, stir together the eggs, cooking oil and vanilla. Add the liquid ingredients all at once to the flour mixture and stir just
until moistened. Gently spoon the batter into the prepared muffin cups until each one is almost full.
Bake in the 350-degree oven about 30 minutes or until the top of a muffin springs back when lightly touched. Cool in the pan set on a wire rack
for 5 minutes. Remove the muffins from the pan and cool on the rack. Serve warm or at room temperature.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free, Wheat Free
Other Tags: Quick & Easy, For Kids, Healthy