Gluten Free Morning Glory Muffins
Why, oh *why* are the little people in my house such morning people?! Can anyone answer this for me?!

My girls are ready to go the instant their eyes open, and while I do like to make breakfast our biggest meal of the day, many mornings I am just not feelin’ it for doing a bunch of cooking. I do a lot of cooking on the weekends when we can wake up slower and don’t have to be in the car by 7:55 a.m. sharp for school drop off.

Gluten Free Morning Glory Muffins
Morning glory muffins are one of my staple winter breakfasts to have in the freezer because they don’t require a lot of seasonal produce or ingredients. I always have carrots in the fridge, and raisins in the pantry, and with just a scoop or 2 of raw honey these muffins don’t need any sugar to be sweet!

Gluten Free Morning Glory Muffins
The carrots give such a happy orange color to breakfast, and we can use all the color we can get during our dark, blizzard filled winters in Michigan. It’s a great way to get a little veg in the kids for the morning, and you really can’t taste them. If you think they will fuss about seeing the carrots just buzz them up smaller in the food processor instead of shredding them.

Gluten Free Morning Glory Muffins
This batch of muffins makes a dozen so I very often double up so I can get them into the freezer. It makes my busy mornings much easier when I can pull out a few muffins into a basket and serve them with hard boiled eggs or sausage, and glasses of raw milk. They taste even better with a big smear of butter, and the girls love coconut butter on them too.

Gluten Free Morning Glory Muffins
You can pack these up into the school lunch boxes right from the freezer as well!

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Morning Glory Muffins

Renee -
These muffins are perfect to make in large batches and freeze. Carrots and raisins are staples in my house and make delicious kid-friendly muffins.
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins



  • Blend the butter, honey, maple syrup, eggs, lemon, and milk for a minute or two.
  • Add the flours, baking powder, baking soda, salt, and spices, and blend through with the beaters.
  • Fold in the carrots and raisins with a spatula.
  • Bake in silicone baking cups or a buttered muffin tin at 350 degrees for 30-40 minutes. Check around the 30 minute mark in case our ovens run different. By the way, I really love my silicone muffin cups to make clean up super simple!
Keyword gluten-free morning glory muffins, morning glory muffin recipe, morning glory muffins
Tried this recipe?Let us know how it was!


So tell me! Are you a morning person??? Let me know how these help your morning along if you give them a try!

This post was shared at Fat Tuesday,Real Food Wednesday, & Allergy Free Wednesday!

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Recipe Rating


  1. 5 stars
    I just wanted to let you know that I made a batch of these this evening and they are so delicious! I will be making these again! You are such an inspiration to me, and a wealth of knowledge. I love your instagram feed also, you have such a beautiful family! God Bless!!

  2. I would love to try all your baking recipes, but my family is not gluten free and I don’t really want to buy the different types of flours for the recipe. Is there a conversion from the gluten free flours to whole wheat or white flour?

    1. Hi Roxy 🙂 I haven’t been able to play around with wheat flours for years, but you should be able to equally swap all purpose flour for the gluten free flours. Get a feel for the batter that way and add more flour if it is too wet, or add more liquid if it is too dry. The rest of the ingredients should be the same! I hope that helps! Thanks for asking – that is a great question!

    1. Hi Anna – you could grind up the oats to oat flour – I would soak it in the liquid over night for better digestion though. I am not sure how texture will compare but it should work 🙂

  3. I love your recipes. These look amazing. I need to bake some and put them in the freezer. With only two of us now we just can’t eat them up like we used to when we had a house full.

  4. Is there any substitution I could make for the lemon? Maybe lime or Apple Cider Vinegar? I ran out of lemons….eek 🙂

  5. Hello Renee, I’ve just stumbled across your food blog and this particular recipe. We follow the nourishing traditions approach to cooking and eating so your recipe’s are the first I’ve seen where I didn’t have to go through a massive alteration process and adjustments to fit our way of eating. Thank you. I did want to ask about this particular recipe – we don’t use white rice flour or tapioca flour and try not to use almond flour that much because it’s difficult to find already soaked/sprouted….and we are not gluten free. So, I’m wondering if this recipe can be made with only einkorn or spelt and, if so, what would the conversion look like? Would it be truly 4 cups of my sprouted flour or would it be a different amount. I appreciate your help.

    1. Hi Katherine! Thank you for your kind words! I’m not sure how spelt or einkorn would swap for those flours – I just can’t tolerate gluten (I really wish I could!), so I don’t have a lot of experience swapping those flours! I’m sure it would work fine – perhaps start out with a smaller amount and add more to a consistency of a muffin batter?