Joyous Blog

Gluten-free & Dairy-Free Morning Glory Muffins

Apr 22, 2013 BY Joy McCarthy

I teach at the Institute of Holistic Nutrition and in the last two classes of the course my students present a food demo. Fortunately for me, I get to try many new recipes created by Holistic Nutrition students. They always meet my formula of Delicious + Nutritious = Joyous Recipe!

One of my students Nicole, made these awesomely delicious and moist gluten-free muffins. I asked her if I could share them with you all because a recipe as yummy as this MUST be shared. Lucky for us, she said yes!

Gluten-free & Dairy-free Morning Glory Muffins

These are the perfect breakfast muffins served with some almond butter and a bowl of fruit or as an afternoon powersnack!

Makes 12 muffins.

1 cup brown rice flour

1/2 cup oats (look for gf)

2 tsp baking powder

2 tsp cinnamon

1/2 tsp sea salt

2 organic eggs

1 cup unsweetened applesauce

1/4 cup maple syrup (her recipe is honey.. I just personally don't bake with honey)

2 tsp pure vanilla extract

1/2 cup melted coconut oil

2 cups carrots, shredded

1/2 cup unsweetened shredded coconut

1/2 cup organic raisins

1/3 cup raw pecans, chopped


Preheat oven to 350 degrees. Grease a muffin tin with coconut oil or line with paper muffin cups.

In a large bowl combine flour, oats, baking powder, cinnamon and sea salt. In a separate bowl, combine eggs, applesauce, maple syrup and vanilla. Stir in coconut oil to the wet mixture. Add the dry mixture to the wet and combine, but do not overmix. Fold in the carrots, coconut, raisins and pecans. Scoop muffin mix into muffin tins. They do not rise a lot, so you can fill the batter up to the top. Bake for 30-35 minutes. EnJOY!

You can find Nicole's blog at and find her on twitter @sproutedhealth

Apr 22, 2013 BY Joy McCarthy
Moriah   •   April 23, 2013

Why don't you bake with honey?! What's the reasoning!!


Nancy Marshall   •   April 25, 2013

Just baked them. They look yummy. I will try one after my Zumba class.


Nancy Marshall   •   April 26, 2013

Yep they are delicious. My husband just said to me I really like those muffins. My breakfast was a muffin with almond butter, yogurt with hemp seed and strawberries and dandelion tea. Great way to start my day. Thank you Joy for sharing this recipe and thanks to Nicole for putting it together.


Sarah   •   August 7, 2013

I just made these, minus the maple syrup/honey and they are DELICIOUS!!!!!! The apple sauce and coconut give it the perfect amount of sweetness on their own.


Fiona   •   January 24, 2014

These were fantastic, my kids and husband loved them too. I am just starting on a gluten/dairy free diet for treating my graves disease and I am so happy I have found your wonderful recipes.


Kathryn Grace   •   March 26, 2014

This looks SO good and nutritious. I've shared it with my readers on my brand new Facebook page about cooking with whole grains and whole foods. I'm looking forward to spending more time here on your site. I found this recipe thanks to @Theresa_English on Twitter. Love how that works.


Erin   •   April 21, 2014

Would coconut flour work instead of rice flour?

Joy McCarthy   •   April 23, 2014

It's not a direct substitution because coconut flour absorbs an incredible amount of water. I would stick to the rice flour :) Or if you are going to use coconut flour then use half the amount and add more liquid. I've not tried this before in this recipe but it could be great! Let me know how you make out. Or better yet, try the Almond Power Muffins (contain coconut flour) in my book.

Leo Amorim   •   May 18, 2014

Thank you for the recipe. It looks great! I was just wondering if you can substitute the brown rice flour for almond flour. Thank you!

Kate McDonald-Walker   •   May 19, 2014

You can give it a try, but keep in mind it's going to change the texture considerably. You might want to experiment with a 50-50 mix of the two first.

Grisell   •   June 24, 2014

I made them today. Kids loved them!! They are incredible!! I make so many of your recepies diring the week. I love the blog... Thank you for putting so much information out there! We need it :) Namaste.

Kate McDonald-Walker   •   June 25, 2014

Thanks Grisell! Glad to hear your kids enjoyed the muffins! Kate - Joyous Health Team

Barbara DeBets   •   September 30, 2014

Shalom ! So excited to find website...just saw you on Steven and Chris (first time) and am very excited to try these receipes. I want to know if there is a good substitute for coconut oil is a receipe...not wanting to cook with oil ( oxidation).

Joy McCarthy   •   October 1, 2014

Hi Barbara, coconut oil is a very safe oil to bake with because its heat tolerance is very high due to it's fat structure being mostly saturated. Which means it will not oxidize when baking. If you were sauteing foods at a super high temperature then that would be a problem, but baking is totally fine. You could also use organic ghee if you wanted a more buttery-flavour which also has a high smoke point.

Jennifer   •   September 27, 2015

Can I leave the pecans out without changing the baking time? My son can't have nuts....thanks!

Kate McDonald Walker   •   September 28, 2015

We haven't tested it out, so we can't guarantee the results, but it should work. Feel free to replace them with a seed of your choice that your son can eat if you like. Kate - Joyous Health Team

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