Gluten Free Dairy Free Morning Glory Muffins (Coconut and Oat Versions)

With or without crumble topping, these gluten free morning glory muffins are hearty and moist as they hold plenty of fruit and nuts. The fruit is the main source of their moisture; however, sugar is also added. You may use organic sugar to make it healthier. I eat these muffins for dessert without the topping! They’re sort of like carrot cake, but a bit heartier. They’re wonderful! I hope you enjoy them as well.

Gluten Free Morning Glory Muffins (Coconut and Oat Versions)

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: Makes 1 dozen muffins

Gluten Free Morning Glory Muffins (Coconut and Oat Versions)

A heavy but super moist muffin that is packed with fruit and nuts. Start your day off this muffin whether it's on the road or at the table. It also makes a wonderful dessert with or with the crumble topping.


  • 1-7/8 cups Carla's Gluten Free All-Purpose Flour Blend recipe. (2 tablespoons less than 2 cups)
  • 1 cup granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup neutral-flavored oil
  • 2 large eggs
  • 2 large egg whites
  • 2 teaspoons pure/gluten-free vanilla extract
  • 2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or walnuts (optional, if nut-free)
  • 1/2 cup unsweetened shredded or flaked coconut (or 1/4 cup shredded apple and 1/4 cup quick-cooking gluten free oats)
  • 1 cup shredded apple that has been peeled and cored
  • Optional Crumble Topping:
  • 1/4 cup packed brown sugar
  • 2 tablespoons unsalted butter (or Earth Balance for vegan) (or Smart Balance spread for dairy-free), softened
  • 2 tablespoons rolled gluten-free oats
  • 2 tablespoons Carla's Gluten Free All-Purpose Flour Blend recipe


    To Make the Topping:
  1. Cream together the brown sugar and butter in a bowl of your mixer until smooth.
  2. In a separate, small bowl, whisk together the oats and flour. Add this dry mixture to the mixing bowl. Using a fork, whisk stir to combine until mixture is crumbly; set aside or refrigerate if making in warm weather.
  3. To Make the Muffins:
  4. Preheat oven to 350ºF. Oil a 12-cup pan or line with paper liners.
  5. In the bowl of your mixer, whisk together the flour, sugar, baking soda, cinnamon, and salt.
  6. Add the oil, eggs, and vanilla beat until thoroughly combined.
  7. Fold in the carrot, raisins, nuts, coconut, and apple using a paddle attachment or silicone spatula.
  8. Scoop the batter into the prepared muffin cups filling beyond the top of the rim.
  9. If using, sprinkle the crumble topping on top of each muffin.
  10. Bake on the center rack for 25 minutes or until a toothpick inserted near the center of a muffin, comes out clean.
  11. Remove the pan from the oven; allow to rest on a wire rack in pan for 5 minutes; remove from pan and allow cool for another 5 minutes at least prior to serving. Once completely cool, freeze leftovers in a freezer zipper bag.

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