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Carrot Morning Glory Muffins (Gluten Free Optional)

Rated as 3.88 out of 5 Stars
17

"A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!"
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Ingredients

servings 215
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
  2. Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
  3. With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
  4. Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
  5. Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
  6. Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
  7. Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Footnotes

  • Muffins can be stored for up to 3 days in an airtight container at room temperature.
  • Gluten-Free version:
  • Replace the 1 1/2 cups all-purpose flour with:
  • 1 1/2 cups 1-to-1 gluten-free baking flour blend or 1 1/2 cups gluten-free multipurpose/all-purpose flour + 1/4 teaspoon xanthan gum (check your preferred brand to see if it contains xanthan gum before adding)
  • and add:
  • 1/4 cup quinoa flour, gluten-free oat flour, or garbanzo bean flour

Nutrition Facts


Per Serving: 215 calories; 8.7 31.1 4.1 41 211 Full nutrition

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Reviews

Read all reviews 13
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a super good recipe! Very tasty muffins! :)

Most helpful critical review

Followed the recipe exactly but they were not good.; too much nutmeg and not sweet enough. Will not make again.

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This is a super good recipe! Very tasty muffins! :)

Followed the recipe exactly but they were not good.; too much nutmeg and not sweet enough. Will not make again.

We are trying to do the gluten-free thing. I made this with Bob's Red Mill gluten-free flour (blue label), 1/4 quinoa flakes, plain applesauce, and Smart Balance. I left out the coconut (not a f...

I will definitely make these often. My husband loves them. We both appreciate the low sugar and they are more than sweet enough with the applesauce and sweetened coconut. I thought about using ...

I didn't have any applesauce so I subbed 2 bananas (mashed) and 2tbps vegetable oil. It was good but needed a bit more flavour. Next time I want to top the muffin with an oatmeal/cinnamon/sugar...

Definitely not a sweet muffin and has a heavy carrot taste. I would add raisins / apple / pineapple - something else sweeter instead of so much carrot.

We made the muffins with a small twist. We were out of apple sauce (and coconut) so we substituted one peeled and grated apple, plus 1/2 cup of sour cream. Quite a wonderful morning muffin.

Love these. I added mini chocolate chips