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Moist Gluten-Free Morning Glory Muffins with Maple Glaze

gluten-free morning glory muffins - featured image
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These moist gluten-free morning glory muffins are packed with carrots, apples, pineapple, coconut, raisins, and walnuts, then finished with a simple maple glaze. Perfect for breakfast, brunch, or snacking, they’re tender, flavorful, and allergy-friendly.

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour blend (Bob’s Red Mill 1-to-1 recommended)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 2/3 cup light brown sugar
  • 2 tablespoons maple syrup
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 cup grated carrots (about 2 medium carrots)
  • 1 cup grated apple (peeled and cored; Granny Smith or Honeycrisp)
  • 1/2 cup crushed pineapple, well drained
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup golden raisins (or regular raisins)
  • 1/2 cup chopped walnuts (or pecans or sunflower seeds for nut-free)
  • For the Maple Glaze:
  • 3/4 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or dairy-free milk
  • Pinch of salt (optional)

Instructions

  1. Line a 12-cup muffin tin with paper liners or spray with non-stick spray. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, cinnamon, and salt until evenly combined.
  3. In another bowl, beat eggs with light brown sugar, maple syrup, vegetable oil, applesauce, and vanilla extract until smooth and slightly pale.
  4. Stir in grated carrots, grated apple, and well-drained crushed pineapple to the wet mixture.
  5. Pour wet mixture into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  6. Fold in shredded coconut, golden raisins, and chopped walnuts until evenly distributed.
  7. Divide batter evenly among the 12 muffin cups (about 1/4 cup per muffin).
  8. Bake for 24-28 minutes, until tops are golden and a toothpick comes out clean or with a few moist crumbs.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare maple glaze: In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth and pourable. Add a pinch of salt if desired.
  11. Drizzle maple glaze over cooled muffins and let set for 10-15 minutes before serving.

Notes

Drain pineapple well to prevent soggy muffins. Use room temperature ingredients for best texture. Substitute walnuts with seeds for nut-free, or coconut oil for dairy-free. Muffins freeze well; glaze after thawing for best results. Don’t overmix batter to keep muffins tender.

Nutrition

Keywords: gluten-free muffins, morning glory muffins, maple glaze, breakfast, brunch, easy muffin recipe, healthy muffins, carrot apple muffins, nut-free option, dairy-free option

Find it online: https://tomyumy.com/moist-gluten-free-morning-glory-muffins-recipe-easy-maple-glazed-breakfast/