Enjoy these Gluten Free Morning Glory Muffins with a hot cup of coffee, or while you’re in the car on the go. Loaded with carrots, raisins, nuts, coconut, apple and cinnamon, these muffins aren’t only packed full of nutrients, they taste great too.
With 3 lunch kits that need filling every day, I’m always on the lookout for gluten free muffin recipes that I think my family might like. Until now, the gluten free Bran Muffins and the gluten free Double Chocolate Peanut Butter Banana Muffins were my family’s favourites.
Although the Double Chocolate Zucchini Muffins definitely deserve a mention too (they taste like brownies. Yum!).
The other day I decided to try playing around with a recipe for gluten free Morning Glory Muffins. My Mom made these when I was growing up, but I was such a picky eater, I didn’t ever eat them. If it had coconut in it, I didn’t touch it. I’ve outgrown a few of those things, thankfully.
I always hesitated to make Morning Glory Muffins, because I thought they would just get sticky and have a gummy texture from having so many ingredients that contribute moisture to the muffin. I think the flour combination, and the added ground flax seed, help to keep things in balance.
I know some Morning Glory Muffin recipes include crushed pineapple. I did not add any shredded pineapple to the muffins, but if I would, I would be sure to squeeze out as much juice as possible, and decrease the shredded carrots to help keep things balanced.
If you like these gluten free Morning Glory Muffins, you might also like:
- Gluten Free Chocolate Chip Muffins
- Gluten Free Pumpkin Cream Cheese Muffins
- Gluten Free Snickerdoodle Muffins
- Gluten Free White Chocolate Raspberry Muffins
- Gluten Free Rhubarb Muffins with Cinnamon Sugar Topping
- 2/3 cup brown rice flour
- 2/3 cup sorghum flour
- 2/3 cup tapioca starch
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup ground flax seed
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1/2 cup raisins (soaked in hot water and drained to rehydrate)
- 1/2 cup chopped walnuts (optional, I omitted this time so they could go in lunch kits)
- 1/2 cup unsweetened shredded coconut
- 1 apple - peeled, cored, and shredded
- 1/2 cup unsweetened apple sauce
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees F, and grease or line 12 muffin cups with extra large paper liners. Set aside.
- In a large mixing bow, whisk the rice flour, sorghum flour, tapioca starch, brown sugar, granulated sugar, flax seed, baking soda, cinnamon, xanthan gum, salt until well blended.
- Stir in the shredded carrots, raisins, nuts, coconut, and shredded apple.
- In a separate mixing bowl, whisk together the apple sauce, oil, eggs, and vanilla. Pour into the dry ingredients, and stir until evenly mixed.
- Divide the batter between 12 muffin cups (you might get more, depending how full you make the cups). I filled the cups nearly full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove from the muffin tins, and let cool completely on a wire cooling rack. Once completely cool, store in an air-tight container. I left one corner open to make sure that the muffins didn't get too sticky by the next day. Worked great!
Adapted from Allrecipes.com