Healthy Morning Glory Muffins {whole grain, GF, DF}

morning glory muffins in paper liners

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4.7 from 3 reviews

Healthy Morning Glory Muffins made gluten free friendly, sweetened with maple syrup and dairy-free. Loaded with all the texture from walnuts, apples, carrots, raisins and coconut. Lots of ways to make these your own.



Dry Ingredients

Wet Ingredients

  • 1/2 cup applesauce
  • 1/3 cup maple syrup
  • 1 large egg* 
  • 1/4 cup oil (avocado, olive, whatever you have)
  • 1/4 cup orange juice


  • 1 1/2 cup packed shredded carrots
  • 1 cup grated apple (you can leave skin on, about 1 small-medium apple)
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup chopped walnuts
  • 1/3 cup unsweetened shredded coconut


  1. Preheat oven to 425ºF and line 12-cup muffin pan with liners or spray with oil; set aside.
  2. In medium bowl, mix together dry ingredients; set aside.
  3. In large bowl, whisk together applesauce, maple syrup and egg. Add in oil and orange juice, stir until combined.
  4. Add dry ingredients to bowl of wet until *just* combined. Then add in all of the mix-ins. Be careful not to over-mix.
  5. Evenly distribute batter into prepared muffin pan. Bake for 5 minutes at 425ºF. Then drop oven temperature down to 350ºF and continue baking for 15-20 minutes. Muffins will be done when inserted toothpick comes out clean. Allow to cool in pan for 5 minutes before transferring to wire rack.


FLOUR: You can also use half whole wheat with half all-purpose, or whole wheat pastry flour.

*VEGAN / EGG-FREE SUB: You can likely sub 1 TBSP flaxseed meal + 3 TBSP water; let sit for 3-4 minutes. I did not test these this way but with most of my muffin recipes this sub works. If using gluten-free flour and the batter seems a little dry, add another 1-2 TBSP milk.