Gluten Free Morning Glory Muffins
I fell in love with Morning Glory muffins in the 80’s when I lived on the east coast. They were a treat each week when I would go to the bakery for the family I worked for. I had almost forgotten about them until recently when I ran across a recipe for them.
My mouth started watering and I couldn’t wait to make them!
These muffins are better than I remember and taste just like fall in a bite…warm, spiced, and just the right amount of naturally sweet and the coconut sugar gives is just a hint of carmel flavor….
What I love most is that they nourish without the crash. Almond flour, chia seeds, and shredded veggies give you fiber, healthy fat, and grounding energy, without any refined sugar.
Ground psyllium husk is a game changer for gluten free baking…inside you will find a muffin with a perfect crumb…not gummy or dense, just the yummy goodness!
These morning glory muffins are perfect for your mid-morning with a cup of tea or coffee, or packed in your bag for a quick on the go snack. I’ve even made them with grated zucchini or pear when I’ve run out of carrots or apples, this recipe is super flexible, forgiving and super delish!
Gluten Free Morning Glory Muffins
Cuisine: AmericanDifficulty: Easy15-16
servings25
minutes30
minutes1
hour10
minutesPacked with fiber, healthy fats, and natural sweetness, these muffins regulate blood sugar. Using nourishing ingredients like almond and oat flour, carrot and apple, offering those cozy fall flavors. Gluten Free, dairy free and vegan friendly...perfect for a grounding morning or afternoon snack.
Ingredients
1 ¼ cups almond flour
1 ¼ cups GF oat flour**
⅓ cup coconut sugar (or ¼ cup pure maple sugar)**
2 tsp cinnamon
1 tsp ground ginger
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
2 TBS Psyllium Husk Powder + ½ c water**
2 medium bananas, mashed (approx ¾ cup)
½ cup + 2 TBS almond milk**
2 TBS Chia Seeds + 6 TBS warm water (can substitute 2 eggs)
2 TBS melted coconut oil
1 tsp vanilla extract
½ cup crushed pineapple (drained)
1 medium shredded carrot (approx ¾ cup)
½ apple (small diced or shredded, approx ¾ cup)
¼ cup dried craisins or raisins
¼ cup chopped walnuts, pecans or pepitas (optional)
¼ cup shredded unsweetened coconut (optional)
Directions
- Preheat oven to 425 F. Grease or add paper liners to muffin tin.
- Place chia seeds and water in a small bowl and stir to combine, setting aside for 5 minutes to thicken.
- Place psyllium husk and water in a small bowl and stir to combine, setting aside for 5 minute for a gel to form.
- Mash the bananas, add chia seed gel (or eggs), psyllium husk gel, almond milk, coconut oil and vanilla extract in a medium mixing bowl and whisk until combined.
- In a large mixing bowl, place almond flour, oat flour, coconut sugar, cinnamon, ginger, baking soda, baking powder, and salt and whisk to until well combined.
- Pour wet ingredients into the mixing bowl with the dry ingredients and mix until smooth*.
- Fold in crushed pineapple, carrot, apple (if apple is really wet, wring out in paper towel first to remove any excess moisture), craisin or raisins, shredded coconut (optional), and nuts (optional).
- Scoop batter evenly into muffin cups or greased muffin tin and bake for 8 minutes at 425 F, then reduce heat to 350 F (muffins will stay in oven) and bake for another 18-20 minutes or until a knife comes out clean.
- Cool muffins in the tin for 15 minutes and then transfer to a baking rack to cool.
Notes
- Don't have oat flour on hand? Place your oats in a blender and blend until fine.
- If you choose to use maple syrup instead of the coconut sugar, reduce almond milk by 2 TBS.
- You can use cows milk or any non-dairy milk in place of the almond milk.
- Psyllium husk is a unicorn in gluten free baking. It acts as a binder and is what provides that beautiful texture and crumb. If you are sensitive to Psyllium husk, you can omit along with the ½ cup of water used to make the gel. I would also start with a ¼ cup almond milk and check for batter consistency before adding the remaining ¼ cup. Psyllium husk soaks up ALOT of moisture, you may not need the remaining ¼ cup if omitting.
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About Dena McComb
Hey there! I’m Dena—a trauma-informed somatic and integrative health coach, yoga teacher, and the heart behind NOURISH. It’s a space for women who are tired of pushing, fixing, and overriding their bodies. Through food, movement, and nervous system wisdom, I help women reconnect with their bodies so healing feels supportive, not overwhelming.