Gluten Free Morning Glory Muffins

5 from 1 vote

Gluten Free Morning Glory Muffins

These gluten free morning glory muffins are made with carrots, apple, warm spices, and nuts. A healthy, make-ahead breakfast or snack that stores well all week.

Prep Time12

Cook Time33

Total Time45

Course: Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 232kcal

Author: Randa Derkson

Equipment

Ingredients

Dry Ingredients

2 cups gluten free all purpose flour with xantham gum I used Bob's Red Mill 1:1 (the blue bag)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Wet Ingredients

3 large eggs
1/2 cup coconut sugar
1/4 cup honey
1/3 cup olive oil
1/3 cup unsweetened applesauce
1 tablespoon molasses
1 teaspoon orange zest
1/3 cup orange juice
1 teaspoon vanilla extract
2 cups shredded carrots about 4 large
1 cup shredded apple about 1 large

Mix ins

1/2 cup raisins
3/4 cup unsalted chopped pecans

Instructions

Preheat oven to 350℉. Line a muffin tin with liners.
In a large bowl, whisk together the dry ingredients and set aside.
2 cups gluten free all purpose flour with xantham gum, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt
In a medium sized bowl, stir together the wet ingredients and mixins.
3 large eggs, 1/2 cup coconut sugar, 1/4 cup honey, 1/3 cup olive oil, 1/3 cup unsweetened applesauce, 1 tablespoon molasses, 1 teaspoon orange zest, 1/3 cup orange juice, 1 teaspoon vanilla extract, 2 cups shredded carrots, 1 cup shredded apple, 1/2 cup raisins, 3/4 cup unsalted chopped pecans
Make a well in the center of the dry ingredients and pour in the wet ingredients plus the mixins. Stir and fold the ingredients together until combined.
Bake for 30-33 minutes. You can also check by poking a toothpick in the center of a muffin, and if it pulls out clean, it's done.
There will be enough batter for a few extra muffins or a batch of mini muffins as well. Mini muffins take 28-30 minutes in the oven.
Allow to cool before eating

Video

Notes

Keeps well in an airtight container in the fridge for up to 7 days.

There should be enough batter for a batch of mini muffins too, you can bake those for 28-30 minutes.

Not gluten free? You can swap the flour for whole wheat flour or white flour.

Nutrition