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Rise and Shine Wheat-Free Morning Glory Muffins

This modified recipe from Haven, a local eatery here in the Berkshires, is a sure-to-please breakfast or anytime muffin. If made with gluten free oats, they are technically a gluten-free recipe.

Made a batch last night for this morning’s b-fast but with a buncha’ kids and a Friday night movie –well, let’s just say I had to hide a few so my honey and I would still get breakfast!

Makes 16.


  • 5 eggs
  • 1/2 cup coconut, walnut, or sunflower oil
  • 2 teaspoons vanilla extract
  • 2 cups rice flour
  • 1 cup organic brown sugar
  • 1 cup rolled oats
  • 1 cup unsweetened, flaked coconut
  • 1 cup golden raisins
  • 1 apple, grated
  • 2 cups grated carrot
  • Optional 1/2 cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt

To Prepare

Preheat oven to 350°.

Line a regular sized muffin tin with paper baking cups. Mix all ingredients until this very thick batter is evenly moistened. Fill muffin cups ¾ of the way.

Bake 25 minutes until firm and toasty brown colored. Cool in the tins and then on a rack.



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  1. Trudi Dido says:

    thanks…. I will take these out to the powwow at Stone Mountain tomorrow and make some new friends… and keep some old ones happy ! LOL

  2. any suggestions for altering the recipe to use maple syrup or honey instead of sugar?

  3. Really delicious! Thanks so much for sharing this wonderful recipe :-)

  4. Can the shredded coconut be left out? Or does it contribute to the texture?

    • IT contributes to texture and taste — but you could probably add something else, maybe some more carrot or apple?

  5. These are sooooo delicious. A great recipe that the whole family can feel good about. I usually make muffins that my kids won’t eat because they aren’t sweet enough, but i refuse to make cupcakes disguised as muffins. The kids gobbled these up as i smiled with satisfaction!! Thank you for a great recipe!!

    ps, I used coconut sugar….yum!

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