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!


★★★★★ 1 vote

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
  • 3/4 c
    coconut oil (melted, but not hot)
  • 2 tsp

How to Make Morning Glory Muffins (New Version!)


  1. Preheat oven to 350-degrees.
    Lightly grease eighteen 2½ inch muffin cups or line them with paper baking cups.
  2. 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.
  3. 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.
  4. 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.

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About Morning Glory Muffins (New Version!)

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