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Gluten Free Morning Glory Muffins
Morning Glory Muffins are perfect for snacks and lunches year round but they remind me of fall when apples and carrots are at their peak.
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Course:
Baking, morning food
Cuisine:
Canadian
Keyword:
Morning Glory Muffins
Prep Time:
20
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
12
muffins
Author:
Cinde Little
Ingredients
DRY INGREDIENTS BOWL #1
▢
2
cups
EGFG gluten free flour blend*
(260g)
▢
¾
cup
sugar
▢
2
teaspoon
baking soda
▢
2
teaspoon
cinnamon
▢
½
teaspoon
salt
▢
½
teaspoon
xanthan gum
DRY INGREDIENTS BOWL #2
▢
2
cups
grated carrot
▢
½
cup
raisins
▢
½
cup
chopped walnuts
▢
½
cup
shredded coconut
▢
1
apple, peeled and grated
WET INGREDIENTS
▢
3
eggs
▢
⅔
cup
vegetable oil
▢
2
teaspoon
vanilla
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Instructions
Preheat oven to 350°F.
In a large bowl mix together flour, sugar, baking soda, cinnamon and salt.
Add carrot, raisins, walnuts, coconut and apple to the dry ingredients and mix in.
In a small bowl beat together the eggs, oil and vanilla. Add to the above mixture and stir until combined.
Scoop batter into lined muffin pan and bake in preheated oven for 20-25 minutes.
Cool on wire racks. Keep in fridge for up to a week, freeze well.
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)