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2 Glorious morning muffins and a banana

Glorious Morning Muffins

Glorious Morning Muffins are a FODMAP version of the ever-popular Morning Glory Muffin. Like its namesake these combine banana, carrots, pineapple, nuts, raisins and coconut and we have also added buckwheat flour for nutrition.

Low FODMAP Serving Size Info: Makes 12 muffins; serving size 1 muffin 

Course: Breakfast, brunch, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 12 Muffins
Calories: 354 kcal
Author: Dédé Wilson


  • 1 cup (145 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1/2 cup (60 g) buckwheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) vegetable oil or liquid coconut oil (we like coconut)
  • 1/2 cup (107 g) firmly packed light brown sugar
  • 1/4 cup (60 ml) maple syrup
  • 2 large eggs, at room temperature
  • 1 cup (240 ml) fork-mashed banana, about 2 medium very ripe bananas
  • 1/2 cup (50 g) toasted pecans or walnut halves, finely chopped
  • 1/2 cup (50 g) grated carrot, about 2 medium carrots
  • 1/2 cup (85 g) canned diced or crushed pineapple, drained
  • 1/2 cup (83 g) raisins
  • 1/3 cup (37 g) unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract


  1. Position rack in the center of your oven. Preheat to 350° F/180°C. Coat the insides and the tops of 12 standard sized muffin tins with nonstick spray (see Tips below).
  2. Whisk the flour, buckwheat flour, baking soda and salt together in a large bowl and set aside.
  3. Whisk the oil, brown sugar and maple syrup in a medium bowl until thoroughly combined. Whisk in eggs, one at a time, until incorporated. Whisk in banana, nuts, carrots, pineapple, raisins, coconut, cinnamon and vanilla.
  4. Pour wet ingredients over dry ingredients and stir together gently just until combined, finishing off with a rubber spatula.
  5. Scoop batter into muffins tins - we use an ice cream scoop - dividing equally. Bake for about 25 to 30 minutes. A toothpick should test clean when inserted in center; the tops will spring back when gently pressed.
  6. Cool pan(s) on rack for 5 minutes, then turn out and cool further on rack. Muffins are ready to eat warm, or cool completely and store in an airtight container at room temperature for up to 3 days.


  • Seeded Glorious Morning Muffins: Instead of the total amount of pecans or walnuts, use 1/4 cup (25 g) of either of those nuts and then add 2 tablespoons sunflower seeds and 2 tablespoons pumpkin seeds.
  • You can also make this into a loaf in a standard 9-inch by 5-inch loaf pan (23 cm by 12 cm), in which case lower the heat to 325°F/165°C. Check doneness at the 55 minute mark and use the same visual cues for doneness.
Nutrition Facts
Glorious Morning Muffins
Amount Per Serving
Calories 354 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g20%
Cholesterol 35mg12%
Sodium 208mg9%
Potassium 198mg6%
Carbohydrates 46g15%
Fiber 5g20%
Sugar 14g16%
Protein 6g12%
Vitamin A 50IU1%
Vitamin C 0.7mg1%
Calcium 32mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.