A rack of Morning Glory Muffins fresh from the oven surrounded by carrots and apples.


I make these Morning Glory muffins anytime of year but they remind me of fall when apples are at their best and carrots are being dug from the garden.

Muffins are the easiest thing to learn to bake and that’s true for gluten free baking too. Morning Glory Muffins typically have grated carrot and apple, chopped nuts, raisins and shredded coconut. It’s a delicious combination and it feels like a healthy choice when you put grated carrot in your baking! Substitute dates if you’re not crazy about raisins but just keep the proportions the same.

There’s a never-ending supply of gluten free muffin recipes but this is an old family recipe. We put it in our Burnett Family Cookbook that we printed for our family reunion in 1995. It was already an old favourite so I wanted to make a gluten free version and this is it.

Gluten Free Flour Blends for Morning Glory Muffins

Like many home cooks, the convenience of a gluten free flour blend is appealing. Whether it’s homemade or store bought the main thing is that it’s working for you. If you’re not happy with the taste and texture of your baked goods consider trying another flour combination. Check out this post, 11 Gluten Free Flour Recipes or take my popular cooking class, Understanding How To Use Gluten Free Flour.

Many gluten free bakers recommend a combination of 40% whole grain flour and 60% starch. Weighing flour gives the most accurate results so I use a digital scale to make my EGFG flour blend. Yet when I bake I use cup measurements because that’s the way most recipes are written and that’s what I’ve been doing for years.

For my everyday style of cooking this blend works for the majority of my recipes, like muffins, pancakes, waffles, quick breads, flat breads and some cookies.

Making My EGFG Flour Blend on YouTube

Here’s my YouTube video on this topic or you can read more in the post (link at bottom of this page).

Get The Tools

Many people struggle with baking, gluten free or not. Every oven is different, standard baking pans vary and even your kitchen temperature and humidity can affect the outcome of certain recipes. These are just some of the many factors that challenge us everyday home cooks. But when you bake something that turns out, this is the joy of baking.

My advice is to buy quality bakeware, it doesn’t need to be the most expensive but not the cheapest either. Many baking pans and tools will last decades. Then it’s up to you to get in the kitchen, bake up a storm, make a few notes and keep your favourite recipes. Here are a few tools for baking muffins:

I’d love to hear if you liked this recipe or how it turned out in your kitchen. Let me know in the comments below.

More Muffin Recipes

Morning Glory Muffins

Morning Glory Muffins are perfect for snacks and lunches year round but they remind me of fall when apples and carrots are at their peak.
Author: Cinde Little
Course: Baking, morning food
Keyword: Morning Glory Muffins
Servings: 12 muffins



  • 2 cups EGFG gluten free flour blend* (260g)
  • ¾ cup sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp salt
  • ½ tsp xanthan gum
  • 2 cups grated carrot
  • ½ cup raisins
  • ½ cup chopped walnuts
  • ½ cup shredded coconut
  • 1 apple, peeled and grated


  • 3 eggs
  • cup vegetable oil
  • 2 tsp vanilla


  • Preheat oven to 350°F.
  • In a large bowl mix together flour, sugar, baking soda, cinnamon and salt.
  • Add carrot, raisins, walnuts, coconut and apple to the dry ingredients and mix in.
  • In a small bowl beat together the eggs, oil and vanilla. Add to the above mixture and stir until combined.
  • Scoop batter into paper lined muffin tins and bake in preheated oven for 20-23 minutes.
  • Cool on wire racks. Keep in fridge for up to a week, freeze well.


*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
Tried this recipe?Let us know how it was!

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