Gluten-Free Morning Glory Muffins
Growing up I loved ordering a bran muffin when we would go out to breakfast. They have always been my favorite. It wasn’t until I was an adult that I realized how sugar packed those muffins are, which is when I learned about the morning glory muffins. They are similar in flavor, but morning glories are packed FULL of fun goodies!
Also, just an FYI: oat flour muffins are dense muffins. The texture is definitely different than a gluten muffin, but these are full of fiber and healthy ingredients! In every recipe you’ll see different versions, but this one is my favorite. I hope you enjoy them as much as we do.

Gluten-Free Morning Glory Muffins
Ingredients
Dry Ingredients
- 2 1/4 cup old fashioned oats ground into oat flour
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
Wet Ingredients
- 3 eggs
- 1 cup honey
- 1/4 cup orange juice
- 1 tsp. vanilla extract
Muffin Add Ins
- 1 cup shredded carrots about 2 carrots
- 1 shredded apple leave skin on
- 1/2 cup crushed pineapple
- 1/4 cup raisins
- 1/4 cup nuts chopped pecans, walnuts, or almonds
Instructions
- Preheat oven to 350 degrees. Either put cupcake liners into a muffin pan, or use a silicone muffin pan.
- Mix all the ingredients together.
- Scoop 1/4 cup of batter into each muffin cup, which makes 12 muffins. Optional: sprinkle some raw oats on top of the batter before putting the muffins into the oven.
- Bake for 25-30 minutes. Let cool for 10 minutes before transferring to a cooling rack. Enjoy!
Notes
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