Wheat-Free, Dairy Free, Morning Glory Muffins {Guest Post}

Hey there Life’s a Bowl readers!  I’m so excited to meet you!  I’m Ree, and along with my friend Bre, I blog over at bump & run.  It’s an active lifestyle blog about golf, running, fashion, and a little bit of everything else.

I’m thrilled that Allison is letting me share one of my favorite muffin recipes with you today.  It’s a wheat-free, dairy-free, morning glory muffin that is full of goodness and flavor.  I make a batch every two weeks and toss them into the freezer.  Don’t let the long ingredient list intimidate you.  They’re easy to put together and worth every minute!  Enjoy!



Prep Time:  30 minutes
Cook Time:  25 minutes
Yield:  2 dozen standard size muffins


2 1/4 cups gluten-free all purpose flour mix
1 teaspoon guar gum OR xanthan gum *don’t add this if your flour mix already contains xanthan gum or guar gum*
1 cup brown sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups grated carrots (about 4 large carrots)
1 large peeled and shredded apple
8 ounces drained, crushed pineapple
3/4 cup raisins
1/2 cup shredded, unsweetened coconut
1/2 cup coarsely chopped walnuts OR pecans
3 large eggs
1/2 cup light olive oil OR canola oil
1/2 cup coconut oil
1 1/2 teaspoons vanilla


Preheat oven to 350F / 176C.

Grease standard muffin pan or line with paper muffin cup liners.

In a large bowl, combine flour, gum, brown sugar, cinnamon, baking soda, baking powder, and salt.

In a separate large bowl combine carrots, apple, pineapple, raisins, coconut, and nuts.  Stir to thoroughly mix.

Add the fruit and nut mixture to the dry ingredients.

Add eggs, oil, and vanilla.  Beat the mixture to thoroughly combine ingredients.  *Note: This is a very wet batter, don’t be alarmed.*

Fill muffin cups about 3/4 full.  Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely before removing from pan.



Thanks Bre and Ree for sharing!  I haven’t made a batch of muffins in ages, but they’re always a great thing to have on hand for a quick on-the-go breakfast.  Pair one or two with some yogurt and fresh fruit, yum!  I think that morning glory muffins are especially delicious because they remind me of carrot cake!  Who doesn’t want to eat {a healthier} dessert for breakfast?

Question:  What’s your favorite type of muffin?  Morning glory, blueberry, and lemon poppy seed.

Question:  Raisins – yay or nay?  A HUGE yay for me!  And dates…  Dried fruits are truly nature’s candy!

— Allison


Whatcha Think?

  1. yum!! These look delicious!!

  2. FUN! I love GF Baking!

  3. I absolutely love muffins with a bunch of chewy goodness in them, so the combination of carrots, apple, pineapple, coconut, raisins, and nuts has me drooling! Thanks for sharing!

  4. These look delightful!

  5. It is crazy for me to say this, but a major YAY for raisins for me. I used to hate them…silly me! 😉

  6. Wow these are amazing, I love that they are dairy-free! :)

    • I’m not sure that I’ve ever had a dairy-free muffin before, but there’s always a first time for everything! Especially if it’s a delicious muffin…

  7. We make muffins a lot and these look delicious. We’ll try them out soon!

  8. mmm.. yum!


  1. […] we’re delighted to be featured over at Life’s a Bowl! We’re sharing a delicious wheat-free, dairy-free, morning glory muffin that’s packed […]

  2. […] Or if pancakes don’t tickle your fancy, what about muffins?  These Wheat-Free, Dairy-Free Morning Glory Muffins would be great to make and freeze for a quick weekday […]

Whatcha Think?