Gluten-Free Morning Glory Muffin Recipe

Start your day with a healthy, gluten-free morning glory muffin made from our Yeast Free All-Purpose Flour Blend. These muffins have a nice mix of flavors with mango, apple, carrot, raisins, coconut and nuts!

Adapted from Earthbound Farms Food to Live By

By Myra Goodman


  • 2 ¼ cups Breads from Anna® Yeast Free Bread Mix
  • 1 cup of favorite sweetener (we recommend powdered honey or maple)
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 8 oz. fresh or frozen mango, diced small
  • 2 cups finely shredded carrots
  • 1 large crisp apple such as Fuji, Gala, or Granny Smith, peeled and grated
  • ¾ cup raisins
  • ½ cup shredded, sweetened or unsweetened coconut
  • ½ cup nuts (optional)
  • 3 large eggs
  • 1 cup baking oil (we prefer extra light virgin olive oil)
  • 1 teaspoon vanilla extract


  1. Position a rack in the lower third of the oven and preheat to 350 degrees. Lightly grease 16 standard-size muffin cups or line with cupcake liners.
  2. Place the flour, cinnamon, baking soda, and sweetener in a large bowl and whisk well to combine. Add the mango, carrots, apple, raisins, coconut, and nuts and stir to combine.
  3. Place the eggs, oil, and vanilla in a small bowl and stir until well combined. Add the wet mixture to the flour mixture and stir until well combined. Spoon the batter into prepared muffin cups, filling them ⅔ full. 
  4. Bake the muffins until they are golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.  





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