Morning Glory Muffins make me think of weekend breakfasts with my father, sister and grandmother. Before I started to make changes to my approach to food, I remember whole wheat morning glory muffins and hot chocolate with whipped cream. We would meet our grandmother at the diner one town over and catch up on the recent events in our life, which probably included talk of school grades and soccer games.
I think I still enjoyed eating-breakfast-out at that point. But more often than not I find breakfast to be one of the most difficult meals to enjoy eating out now that I am gluten-free and vegetarian. I am not a fan of egg breakfasts, so there are not often too many choices for me. But I have to say, breakfast at home is quite a treat. I am loving all of the muffins, scones, pancakes and waffles that I have been able to create gluten-free versions of in addition to my power-packed smoothies. 
Up until a few days ago I hadn’t even thought of making a Morning Glory Muffin though. I was so excited once I thought of it; memories rushing back of those mildly sweet muffins with juicy raisins and crunchy carrots. I dare to think that my father might even like these muffins…if I didn’t tell him they were gluten-free. What do you think?
PrintGluten-Free Morning Glory Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
These gluten-free Morning Glory Muffins are packed with juicy raisins, crunchy carrots, and pecans, offering a delightful start to your day.
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup amaranth flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Pinch of salt
- 1/3 cup agave
- 1 egg
- 1/4 cup coconut oil, warmed to a liquid
- 2 bananas, pureed
- 1/4 cup chia seeds
- 1/2 cup raisins
- 1/2 cup grated carrots
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Prepare your muffin tin with muffin cups.
- In a medium bowl, combine the egg and agave until completely mixed.
- Add the pureed bananas and coconut oil to the egg mixture and stir until well combined.
- In a separate bowl, mix together the buckwheat flour, amaranth flour, almond flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chia seeds, raisins, grated carrots, and chopped pecans.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month. You can substitute honey for agave if preferred. Ensure the coconut oil is fully liquid before mixing for a smoother batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
- Cholesterol: 15
I’m wondering about the chia seed: your recipe calls for “three tablespoons soaked chia seed”, not “three tablespoons of chia seed, soaked”, which is very different amount. How much dry chia makes three tablespoons soaked seed?
Hi Janette,
You can definitely substitute more amaranth. I wouldn’t do all amaranth because the flavor can be quite strong. I would try 1c amaranth, 1/2c oat flour (if you can do that). You can even grind up gluten-free oats in a food processor if you don’t have a gluten-free oat flour available.
The muffins will be fine without the shredded coconut as they are quite delicious with all of the other ingredients.
Let me know what you think!
Christine
Hello Christine! I was looking forward to this recipe. I’ll need to make substitutions since I’m allergic to a few of the ingredients in your recipe. Namely buckwheat, almond, and coconut meat. I can use coconut oil, but not the meat. What can I substitute for the almond and buckwheat flour? Can it all be made of amaranth flour? Please advise. Janette