Gluten-Free, Casein-Free Morning Glory Muffins

Muffins that are really a meal - an easy breakfast treat that full of goodies and low in sugar.

Course Gluten-Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Author Rachel


  • 3 eggs
  • 3/4 cup coconut oil
  • 3/4 cup unsweetened almond milk
  • 1 tsp vanilla
  • 2 cups All-Purpose Gluten-Free Flour
  • 3/4 tsp konjac powder
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 medium carrots shredded
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup raisins
  • 1/2 cup slivered almonds


  1. Preheat oven to 350 degrees. Spritz 24 muffin cups with cooking spray. Place a paper liner in each.
  2. In a mixing bowl, beat eggs, coconut oil, almond milk, and vanilla on medium for 1 minute.
  3. Add flour, brown sugar, baking soda, cinnamon and salt. Beat until just combined, but don't overmix!
  4. Add carrots, coconut, raisins and the almonds.
  5. Spoon batter into liners, filling each about half-full.
  6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool on wire racks.

Recipe Notes

The original recipe that inspired me to make these tasty muffins was "Morning Glory Muffins" in Dash (a cooking insert in my local newspaper).