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Gluten Free Maple Morning Glory Muffins

Maple Morning Glory Muffins

Start your day off with a tasty maple morning glory muffin filled with hearty oats, raisins, and grated carrots. Bonus - they freeze well, make your house smell amazing, and are gluten-free!
Course Breakfast
Cuisine Gluten-free
Keyword maple carrot muffin, maple morning glory muffins
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 12 muffins
Calories 130kcal
Author Deborah Davis


  • 1 1/4 cups gluten-free all-purpose flour*
  • 1/2 cup rolled oats plus 2 tablespoons for garnish
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 2 eggs
  • 2/3 cup nonfat plain yogurt
  • 2/3 cup dark pure maple syrup
  • 1/4 cup avocado oil or organic canola oil
  • 2 teaspoons vanilla extract
  • 2 cups peeled shredded carrots
  • 1/2 cup toasted nuts such as walnuts
  • 1/2 cup raisins


  • Preheat the oven to 350 degrees Fahrenheit. Coat a 12-cup muffin tray with non-stick cooking spray or line with cupcake liners.
  • In a medium bowl, whisk flour, 1/2 cup oats, baking powder, cinnamon, salt, baking soda, and allspice; set aside.
  • In a large bowl, whisk eggs, yogurt, syrup, oil, and vanilla. Stir dry ingredients into wet mixture, Then stir in carrots, nuts, and raisins.
  • Divide muffin batter among prepared tins. Sprinkle remaining 2 tablespoons oats over batter. Bake for 28 to 32 minutes, until muffins spring back when lightly touched and a toothpick inserted into the center comes out with only moist crumbs attached. Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.


*I like to use Bob's Red Mill 1 to 1 gluten free all-purpose flour for baked goods like these muffins.


Serving: 1muffin | Calories: 130kcal | Carbohydrates: 11.5g | Protein: 2g | Fat: 8.5g | Saturated Fat: 4g | Polyunsaturated Fat: 4.5g | Cholesterol: 30mg | Sodium: 175mg | Fiber: 2g | Sugar: 5.5g