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Packed with wholesome ingredients and naturally sweet flavors, morning glory muffins are a great way to start the day. These soft, moist muffins are filled with banana, grated carrot, apple, and oats, offering a nutritious bite in every mouthful. With the warm flavor of cinnamon and the crunch of pecans, they strike the perfect balance between hearty and comforting. Great for busy mornings or a grab-and-go snack, they’re easy to bake and full of goodness.

Two stacked Morning Glory Muffins, with a bite taken from the top gluten free muffin, surrounded by more muffins and apple slices.

Filled with healthy ingredients like flax seeds, rolled oats, apples, banana, carrots, pecans, and maple syrup, these muffins are light, moist and tasty.

You might also enjoy a mermaid blue smoothie bowl, overnight breakfast casserole or how about these pistachio muffins?

Close-up of Morning Glory Muffins topped with chopped nuts, with one gluten free muffin broken open to reveal its moist, tender texture.

Why You’ll Love It

Naturally sweetened: Banana, maple syrup and applesauce bring sweetness without refined sugar overload.
Hearty and healthy: These muffins are loaded with fiber-rich oats, carrots and flaxseed.
Great for all diets: They’re gluten free and dairy free with easy swaps.
Make ahead friendly: Bake once, enjoy all week as breakfast or snack.

A close-up of a stacked Morning Glory Muffins, with the top gluten free muffin cut open to reveal its moist, textured interior.

Morning Glory Muffins Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Flaxseed: Acts as a binder while adding nutrients and fiber.
Banana: Adds natural sweetness and moisture.
Olive oil: Gives the muffins a soft, tender texture.
Maple syrup: Brings subtle sweetness with a hint of caramel.
Apple sauce or grated apple: Keeps the muffins moist and fruity.
Brown sugar: Adds extra sweetness and depth.
Baking soda: Helps the muffins rise and stay fluffy.
Cinnamon: Adds warmth and classic muffin flavor.
Almond milk: A dairy-free liquid to bring the batter together.
Carrot: Brings texture, color and natural sweetness.
Rolled oats: Add structure and heartiness.
Almond flour: Keeps the crumb moist while adding protein.
Gluten free flour: The main dry base for these gluten free muffins.
Pecans: Crushed and sprinkled on top for nutty crunch.

Baking ingredients on a wooden surface: bananas, carrots, apple, flour, oats, nuts, and measuring cups—everything you need for delicious gluten free Morning Glory Muffins.

How to Make Morning Glory Muffins

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the flax mixture: Combine flaxseed and water and let sit.
Mix the wet ingredients: Add banana, olive oil, syrup and applesauce.
Add spices and mix-ins: Stir in sugar, baking soda, cinnamon, milk and carrots.
Incorporate the dry ingredients: Mix in flours and oats until combined.
Fill and top: Spoon into liners and sprinkle with pecans.
Bake and cool: Bake until set, then cool completely on a rack.

Two gluten free muffins stacked on top of each other, with chopped nuts on top, in paper liners—perfect for a Morning Glory Muffins-inspired treat.

Substitutions and Variations

Swap nuts: Use walnuts instead of pecans or skip the nuts entirely.
Use dairy milk: If you’re not dairy free, regular milk works too.
Add raisins: Mix in ¼ cup raisins for extra sweetness and texture.
Switch the flour: Use regular all-purpose flour if gluten isn’t an issue.

Close-up of a gluten free Morning Glory Muffin topped with chopped nuts, with carrots and an apple in the background.

Serving Suggestions

With a drink: Enjoy a banana cashew smoothie, peach black tea lemonade or peach bellini with your muffins.
With lunch: Serve up a muffin after a lunch of pimento cheese sandwiches or turkey and vegetable soup.

Nine freshly baked Morning Glory Muffins with nuts on top, arranged on a striped cloth and a cooling rack.

How to Store Morning Glory Muffins

Store: Keep them in an airtight container at room temperature and use within 3 to 4 days. I like to add a paper towel to the container, as it helps soak up moisture and keep them fresh for longer.
Freeze: These can be frozen for up to 4 weeks.
Thaw: Defrost at room temperature.

Close-up of Morning Glory Muffins with chopped nuts on top, with fresh carrots in the background—perfect gluten free muffins for a wholesome treat.

Top Tips

Let the flax sit: This helps it form a gel that binds the batter.
Grate the carrot finely: It blends better into the batter.
Don’t overmix: Stir gently just until combined for tender muffins.
Test with a toothpick: Check doneness by inserting a toothpick in the center.

A stack of two Morning Glory Muffins, with the top gluten free muffin bitten into, reveals a moist, textured interior.

Morning Glory Muffins FAQs

What’s the history of morning glory muffins?

These muffins are based on the original recipe from Nantucket but made my way. The original recipe was developed in 1978 by Pam McKinstry, the owner of the Morning Glory Cafe in Nantucket. This original recipe was published in Gourmet magazine in 1981 and it was chosen as one of the magazine’s 25 best recipes from the past 50 years in 1991.

How many muffins does this make?

This recipe makes about 12 standard-sized muffins.

A close-up of a Morning Glory Muffin broken in half, showing its moist, textured interior with visible carrot shreds—perfect for those seeking delicious gluten free muffins.

Morning Glory Muffins Recipe

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for gluten free vegan morning glory muffins. You will love these hearty moist muffins that are packed with fresh fruit and vegetables.
Print
5 from 36 votes

Morning Glory Muffins

By: Bella Bucchiotti
Morning glory muffins are filled with wholesome ingredients like banana, carrot and oats. Naturally sweetened and spiced, they make a nourishing start to the day. These muffins are gluten free and easy to make at home.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins

Equipment

Ingredients 

Instructions 

  • Preheat oven to 375°F.
  • Line a cupcake tin with liners. Set aside.
  • In a large mixing bowl, mix together ground flax seed and water. Let sit for 5 minutes.
  • While waiting, grate carrot and mash banana.
  • To the flax seed mixture, add olive oil, maple syrup, and mashed banana. Whisk to combine.
  • Add brown sugar, applesauce, baking soda, and cinnamon. Whisk.
  • Stir in almond milk and carrot.
  • Add almond flour, 1 to 1 flour, and gluten free oats. Stir with a spatula or wooden spoon until combined.
  • Using a spoon, fill cupcake liners to the top.
  • Sprinkle crushed pecans evenly onto each muffin.
  • Bake 40 to 45 minutes, until toothpick comes out clean in center (gluten free flour takes a little longer to cook than regular flour).
  • Remove from pan and place on cooling rack to cool completely.

Notes

Let the flax sit: This helps it form a gel that binds the batter.
Grate the carrot finely: It blends better into the batter.
Don’t overmix: Stir gently just until combined for tender muffins.
Test with a toothpick: Check doneness by inserting a toothpick in the center.

Nutrition

Calories: 227kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 162mg | Potassium: 128mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1790IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Like this recipe? Rate and comment below!
Baking ingredients on a wooden surface: bananas, carrots, apple, flour, oats, nuts, and measuring cups—everything you need for delicious gluten free Morning Glory Muffins.
A metal measuring spoon pours ground spices into a white mixing bowl against a white background, perfect for baking gluten free muffins or flavorful Morning Glory Muffins.
A square white plate with grated carrots, surrounded by measuring cups with ingredients on a white wooden surface—perfect for making gluten free muffins like classic Morning Glory Muffins.
A metal measuring cup pours rolled oats into a bowl of brown batter with a spatula inside, perfect for making wholesome Morning Glory Muffins or gluten free muffins.
A spoon fills a muffin tin with Morning Glory Muffin batter in white paper liners, ready to be baked.
A muffin tin with 12 unbaked Morning Glory Muffins, topped with chopped nuts, set on a rustic wooden surface.

Morning glory muffins are a satisfying way to enjoy a healthy breakfast or snack. With banana, carrot, oats and just the right amount of sweetness, these muffins are both hearty and comforting. They’re perfect for meal prep, travel or a quick bite on busy mornings. Soft, moist and full of texture, these muffins taste great and fuel your day at the same time. Try this recipe for a batch of muffins you’ll feel good about enjoying.

Other Recipes to Try

Assorted Morning Glory Muffins, including gluten free muffins with nuts on top, stacked and beautifully displayed on a white surface.
Three Morning Glory Muffins are stacked, with the top muffin split open to reveal its moist, textured interior—perfect for enjoying gluten free muffins any time of day.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 36 votes (35 ratings without comment)

14 Comments

  2. Stumbled upon your recipe while looking for morning glory muffins… and was so happy to see you keep it low carb. I was diagnosed with Type1D (type.5/LADA) almost two years ago and with Hashimotos the year before that. So GF and low carb is what I need. I’ve struggled and hate that gf usually me as high carb. Look forward to making these and reading your other recipes! Thank you.

    Reply

  3. Has anyone made these? I followed as directed but way to dry to even put in tins seems to not have enough wet ingredients to make a batter. Also doesnt say what to do with chia seeds??

    Reply

  13. These look delicious! I make apple cinnamon oat muffins to eat after my morning workouts. I might try these to change things up one morining.

    Reply