Gluten-free & Dairy-free Morning Glory Muffins


These are the perfect breakfast muffins served with some almond butter and a bowl of fruit or as an afternoon powersnack!

Makes 12 muffins.

  • 1 cup brown rice flour
  • 1/2 cup oats (look for gf)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 organic eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup maple syrup (her recipe is honey.. I just personally don’t bake with honey)
  • 2 tsp pure vanilla extract
  • 1/2 cup melted coconut oil
  • 2 cups carrots, shredded
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup organic raisins
  • 1/3 cup raw pecans, chopped


Preheat oven to 350 degrees. Grease a muffin tin with coconut oil or line with paper muffin cups.

In a large bowl combine flour, oats, baking powder, cinnamon and sea salt. In a separate bowl, combine eggs, applesauce, maple syrup and vanilla. Stir in coconut oil to the wet mixture. Add the dry mixture to the wet and combine, but do not overmix. Fold in the carrots, coconut, raisins and pecans. Scoop muffin mix into muffin tins. They do not rise a lot, so you can fill the batter up to the top. Bake for 30-35 minutes. EnJOY!

**This is what I Changed

Me and my husband are so picky.. so it was more of a carrot muffin, then a morning raison, pineapple, or coconut..and i used walnuts instead of pralines. I know this is a vegan recipe..and it turned out great.. but next time i will add more cinnamon and instead of coconut oil..i will used salted butter( as I am not a vegan, and love salty butteriness in baking). Great recipe…I also didn’t use brown rice flour i used my own all purpose mix which it alway changes deepening on what i have in my cupboard

This is the Norm:

All-Purpose Flour Blend -can be used to replace wheat flour in any recipe.
2 cups rice flour
1 cup tapioca starch/flour
1 cup cornstarch or potato starch

Sometimes i’ll replace rice flour with sorghum (its higher in fibre) i’ll do like (in this case) 1 cup mix between white and brown rice flour, one sorghum…and the rest i’ll do the same. I have been playing with almond flour…but again different texture..and different flavour….dont use for gravy…weird for the oats, i used only oats (produced in Regina and gluten free)I didn’t have maple syrup or honey so i used agave.. worked fine (Not the cheapest solution), for the sea salt…i just used my kosher salt..

and remember sift.. sift.. sift..and whisk whisk whisk

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