Moist Gluten-Free Morning Glory Muffins Recipe – Easy Maple Glazed Breakfast

Let me set the scene: the aroma of cinnamon, toasted nuts, and sweet carrots swirling together in your kitchen is enough to make anyone pause mid-scroll. These moist gluten-free morning glory muffins with maple glaze are the sort of thing that makes your mouth water before you even take them out of the oven. The first time I whipped up a batch on a rainy Sunday, I remember pulling open the oven door and getting hit with that warm, spicy scent—it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, these muffins are pure, nostalgic comfort in every bite. I stumbled across the idea years ago at a local bake sale, trying to recreate those hearty, fruit-and-veggie packed muffins my grandma used to make when I was knee-high to a grasshopper. She’d always say, “The secret’s in the mix-ins!” and, boy, was she right. Since then, I’ve tested and tweaked this recipe more times than I care to admit (in the name of research, of course). The result? Muffins so moist and flavorful, my family can’t stop sneaking them off the cooling rack—and I can’t really blame them.

You know what, making these muffins has become my go-to for everything: quick weekday breakfasts, cozy brunches with friends, and even those “bring-a-dish” potlucks. The maple glaze is dangerously easy and takes these already irresistible muffins to the next level. If you’re looking for a gluten-free muffin that actually stays moist and tastes amazing, you’re going to want to bookmark this one. It’s a staple for family gatherings, gifting, and brightening up your Pinterest breakfast board. This recipe truly feels like a warm hug—trust me, you’ll be hooked from the first bite.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 40 minutes (including baking time)—perfect for busy mornings or last-minute cravings.
• Simple Ingredients: No fancy grocery trips required; most ingredients are kitchen staples or easy to find.
• Perfect for Breakfast or Brunch: These muffins are hearty enough to keep you full, but sweet enough to feel like a treat. They’re ideal for brunch spreads, school snacks, or cozy weekend breakfasts.
• Crowd-Pleaser: Kids love the gentle sweetness and soft texture, adults appreciate the wholesome goodness—and everyone raves about the maple glaze.
• Unbelievably Delicious & Moist: The combination of grated apple, carrots, pineapple, and coconut makes these gluten-free morning glory muffins ultra-moist without being heavy or dense. The crumb is soft, tender, and never dry.

What sets this recipe apart from all the others? I use a gluten-free flour blend that actually yields a light, fluffy texture—no gritty mouthfeel here! Plus, the batter is packed with golden raisins, crunchy walnuts, and just the right touch of spice. Blend in a hint of maple syrup for natural sweetness, then top with the easiest maple glaze you’ll ever make. I’ve tried plenty of gluten-free muffin recipes (and let’s face it, some were downright disappointing), but this one nails the classic morning glory flavor with a healthy, allergy-friendly twist.

This isn’t just another muffin—it’s the kind that makes you close your eyes after the first bite. It’s comfort food, reimagined: healthier, faster, but with the same soul-soothing satisfaction. Whether you want to impress guests without fuss or turn an ordinary breakfast into something memorable, these moist gluten-free morning glory muffins are up to the task. I’ve tested this recipe on picky eaters, gluten-free skeptics, and even my toughest critic (my sister!), and it gets rave reviews every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few are easy to swap out if needed. Here’s what you’ll need to make these moist gluten-free morning glory muffins with maple glaze:

• For the Muffins:
• Gluten-Free All-Purpose Flour Blend (2 cups / 240 g) — I like Bob’s Red Mill 1-to-1 for consistent results.
• Baking Powder (2 tsp / 8 g)
• Baking Soda (1/2 tsp / 2 g)
• Ground Cinnamon (2 tsp / 5 g)
• Salt (1/2 tsp / 3 g)
• Eggs (3 large, room temperature)
• Light Brown Sugar (2/3 cup / 135 g) — for extra moisture
• Maple Syrup (2 tbsp / 30 ml) — adds natural sweetness
• Vegetable Oil (1/2 cup / 120 ml) — you can sub melted coconut oil for a richer flavor
• Unsweetened Applesauce (1/2 cup / 120 g) — keeps muffins moist
• Vanilla Extract (2 tsp / 10 ml)
• Grated Carrots (1 cup / 100 g, about 2 medium carrots)
• Grated Apple (1 cup / 120 g, peeled and cored; Granny Smith or Honeycrisp work great)
• Crushed Pineapple (1/2 cup / 115 g, well drained)
• Unsweetened Shredded Coconut (1/2 cup / 40 g)
• Golden Raisins (1/2 cup / 75 g) — or regular raisins if you prefer
• Chopped Walnuts (1/2 cup / 60 g) — use pecans or sunflower seeds for nut-free
• For the Maple Glaze:
• Powdered Sugar (3/4 cup / 90 g)
• Pure Maple Syrup (2 tbsp / 30 ml) — go for real maple, if possible
• Milk or Dairy-Free Milk (1-2 tbsp / 15-30 ml) — adjust for desired consistency
• Pinch of Salt (optional, brings out flavor)

If you’re missing a few items, don’t fret. Swap the walnuts for pumpkin seeds if you’re nut-free, or use coconut yogurt instead of applesauce for a dairy-free twist. For a lower sugar option, you can substitute coconut sugar for brown sugar. And if you’re out of pineapple, just add a bit more grated apple. I’ve tried all sorts of substitutions over the years, and these muffins always turn out moist and flavorful.

Pro tip: Use firm, tart apples for the best texture, and squeeze extra moisture from the pineapple before adding to prevent soggy muffins. If you’re feeling adventurous, toss in some dried cranberries or a sprinkle of flaxseed!

Equipment Needed

• Muffin Tin (12-cup standard size)
• Paper Liners or non-stick spray — I prefer parchment liners for easy release
• Mixing Bowls (one large, one medium)
• Whisk — for combining dry ingredients
• Spatula — silicone works best for scraping down the bowl
• Box Grater — for carrots and apples
• Measuring Cups and Spoons (US and metric)
• Cooling Rack

If you don’t have a box grater, a food processor with a shredding blade works like a charm (and saves your knuckles). For mixing, a basic hand whisk and spatula are all you need—no fancy mixer required. I’ve used everything from well-loved metal muffin tins to silicone pans; both work, but silicone tends to give a softer edge. Just make sure to grease well if you skip the liners.

Budget tip: Dollar store spatulas and whisks hold up surprisingly well (just don’t put them in the dishwasher if you want them to last). If you’re using a metal pan, let muffins cool for 5 minutes before transferring, or they’ll stick. Maintenance-wise, always hand-wash your muffin tin if you want it to survive more than a few bake-offs!

Preparation Method

1. Prep Your Muffin Tin: Line a 12-cup muffin tin with paper liners or spray with non-stick spray. Preheat your oven to 350°F (175°C). If you use silicone pans, no need for liners, but a quick mist of spray helps.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240 g) gluten-free flour blend, 2 tsp (8 g) baking powder, 1/2 tsp (2 g) baking soda, 2 tsp (5 g) cinnamon, and 1/2 tsp (3 g) salt. Make sure everything is evenly combined—no lumps. (Tip: Sift flour for extra fluffiness.)
3. Combine Wet Ingredients: In another bowl, beat 3 large eggs with 2/3 cup (135 g) light brown sugar, 2 tbsp (30 ml) maple syrup, 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 g) unsweetened applesauce, and 2 tsp (10 ml) vanilla extract. Mix until smooth and slightly pale.
4. Add Fruits and Veggies: Stir in 1 cup (100 g) grated carrots, 1 cup (120 g) grated apple, and 1/2 cup (115 g) well-drained crushed pineapple. The mixture should look colorful and thick. (Note: Squeeze any extra juice from pineapple so muffins don’t get soggy!)
5. Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—don’t overmix, or your muffins may get tough. Batter will be thick and chunky, but that’s just right.
6. Fold in Mix-Ins: Add 1/2 cup (40 g) shredded coconut, 1/2 cup (75 g) golden raisins, and 1/2 cup (60 g) chopped walnuts. Stir until evenly distributed. The batter should be speckled with fruit and nuts. (If you’re skipping nuts, add a bit more raisins or seeds.)
7. Fill Muffin Cups: Divide batter evenly among the 12 muffin cups (about 1/4 cup or 60 ml per muffin). Muffin cups should be almost full—these don’t rise dramatically, so go for it!
8. Bake: Place tin on the center rack and bake for 24-28 minutes. Muffins are done when tops are golden and a toothpick comes out clean or with a few moist crumbs. (If using silicone pans, check at 22 minutes.)
9. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Don’t rush—they firm up as they cool. (If you peek too early, they may crumble.)
10. Prepare Maple Glaze: In a small bowl, whisk together 3/4 cup (90 g) powdered sugar, 2 tbsp (30 ml) maple syrup, and 1-2 tbsp (15-30 ml) milk until smooth and pourable. Add a pinch of salt, if you like. If glaze is too thick, add a bit more milk; too thin, add a sprinkle of sugar.
11. Glaze Muffins: Once muffins are mostly cool, drizzle maple glaze over each. I like to do a zigzag for that Pinterest-worthy look. Let glaze set for 10-15 minutes (good luck waiting that long!).

Troubleshooting tip: If your muffins seem too wet, double-check that you drained the pineapple and didn’t pack the applesauce. If they look dry, add a splash more oil or applesauce next time. Sensory cue—when you break open a muffin, it should be soft, moist, and flecked with orange and golden bits.

Efficiency hack: Grate carrots and apples ahead of time and freeze in portions. That way, muffin mornings are a breeze!

Cooking Tips & Techniques

Here are a few pro tips I’ve picked up after countless batches of gluten-free morning glory muffins:

• Don’t Overmix: Gluten-free batters get tough if overworked. Stir just until combined—some lumps are totally fine.
• Watch the Moisture: Excess liquid from pineapple or apples can make muffins gummy. Always drain and squeeze! (Learned that the hard way—my first batch was practically pudding.)
• Use Room Temp Ingredients: Eggs, applesauce, and maple syrup blend better when not cold, giving a smoother batter.
• Test Your Oven: Every oven’s a bit quirky. Start checking at 24 minutes; muffins should be golden with a gentle spring when pressed.
• Multitasking: While muffins bake, prep the maple glaze and clean up the bowls. Makes the whole process feel way less chaotic.
• Consistency Matters: If you want uniform muffins, use an ice cream scoop to portion out the batter. It’s a small thing, but the results look bakery-worthy.
• Personal Fails: Once, I forgot the baking powder—hello, hockey pucks! Always double-check your ingredient list before mixing.
• Flavor Tricks: Add a splash of orange juice for a citrusy twist, or sprinkle turbinado sugar on top for crunch.
• Glaze Perfection: Glaze while muffins are still just warm—the maple flavor sinks in and sets beautifully.

Honestly, the biggest tip is to trust your senses. Muffins should smell warm and spicy, feel springy, and taste rich and comforting. If you’re new to gluten-free baking, don’t stress—this recipe is pretty forgiving and a great one to practice with.

Variations & Adaptations

One of the best things about morning glory muffins is how versatile they are. Here are a few easy ways to make these moist gluten-free morning glory muffins with maple glaze fit your needs:

• Dairy-Free: Use coconut oil instead of vegetable oil, and swap milk in the glaze for almond, oat, or coconut milk. The muffins stay moist and get a subtle tropical hint.
• Nut-Free: Replace walnuts with sunflower seeds or extra raisins. If you have seed allergies, just skip the mix-ins entirely—the muffins are still delicious.
• Low-Sugar: Use unsweetened applesauce and coconut sugar instead of brown sugar. You can even skip the glaze and add a sprinkle of cinnamon instead.
• Seasonal Twist: In summer, swap pineapple for fresh berries (blueberries work great!). In autumn, add a pinch of ground ginger and a handful of dried cranberries.
• Flavor Customization: Play with spices—try adding nutmeg, cardamom, or pumpkin pie spice for a different vibe. For chocolate lovers, toss in a few dark chocolate chips.

As for personal tweaks, I once swapped the grated apple for pear (because it’s what I had on hand), and it turned out so juicy and sweet. If you want mini muffins, just reduce the bake time by 5-7 minutes. And if you’re feeling fancy, top with toasted coconut after glazing. Honestly, there’s no wrong way to adapt this recipe—just use what you’ve got and experiment!

Serving & Storage Suggestions

For best flavor, serve these moist gluten-free morning glory muffins slightly warm (that maple glaze will be gooey and dreamy). They look beautiful on a rustic breakfast tray, stacked with fresh fruit and a pot of coffee nearby. If you’re hosting brunch, pair with scrambled eggs or Greek yogurt. Kids love them with cold milk, and adults might sneak one with afternoon tea.

To store, let muffins cool completely, then keep in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the refrigerator (up to 5 days) or freeze for up to 2 months. (Just wrap individually in plastic and place in a freezer bag.) To reheat, microwave for 15-20 seconds or warm in a low oven for 5 minutes—the glaze softens up and the muffins taste freshly baked.

Pro tip: Flavors deepen after a day, so sometimes I make them a night ahead. If you’re freezing, glaze after thawing for the prettiest finish. These muffins travel well, so they’re perfect for lunchboxes, road trips, or gifting in cute bakery boxes!

Nutritional Information & Benefits

Nutrition (per muffin)	Value
Calories	220
Fat	9g
Carbohydrates	32g
Protein	3g
Fiber	2g
Sugar	16g

Carrots, apples, and pineapple provide vitamins A and C, plus fiber that helps keep you feeling full. Walnuts add healthy fats and a bit of protein, while coconut and raisins give natural sweetness and texture. The gluten-free flour blend is safe for celiac diets, and the recipe can be easily adapted for dairy-free or nut-free needs.

If you’re watching allergens, skip the nuts and use dairy-free milk in the glaze. From my wellness perspective, these muffins are a smart way to enjoy a sweet treat while sneaking in extra fruits and veggies. (It’s like dessert for breakfast, but better for you!)

Conclusion

If you’re searching for a breakfast that’s easy, comforting, and packed with flavor, these moist gluten-free morning glory muffins with maple glaze are worth every minute. They’re simple enough for everyday mornings, but special enough for sharing at brunch or gifting to friends. I love this recipe for its adaptability—you can tweak the mix-ins, swap the glaze, or make it mini, and it still turns out delicious every time.

Honestly, these muffins are my go-to for busy weeks and lazy weekends alike. I hope you’ll make them your family favorite, too. If you try this recipe, leave a comment below and tell me how you adapted it (or share a photo on Pinterest!). Your tips and tweaks help make this recipe community even better.

Here’s to muffins that feel like a warm hug—may your breakfast always be this cozy, moist, and gluten-free!

FAQs

Can I make these muffins without eggs?

Yes! You can use flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) or a commercial egg replacer. The muffins will still be moist, though a bit less fluffy.

What’s the best gluten-free flour blend for morning glory muffins?

I recommend Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Both give a soft texture and reliable rise. Avoid single-ingredient flours—blends work best.

Can I skip the maple glaze?

Of course! The muffins are sweet and flavorful on their own. The glaze just adds a fun, extra touch for breakfast or brunch.

How do I prevent muffins from sticking to the pan?

Use parchment paper liners or grease your muffin tin well with non-stick spray. Let muffins cool for 5 minutes before removing for the easiest release.

Can I add other mix-ins like chocolate chips or berries?

Definitely! Toss in a handful of dark chocolate chips, dried cranberries, or fresh blueberries for a fun twist. Just keep total mix-ins to about 1 1/2 cups (180 g) so batter stays balanced.

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