Gluten Free Morning Glory Muffins
These gluten free muffins are loaded with carrot, apple, coconut and nuts making them a high fibre choice for snacks and lunches.
Servings 12 muffins
Calories 326kcal
Equipment
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
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)
Nutrition
Serving: 1muffin | Calories: 326kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 325mg | Potassium: 187mg | Fiber: 4g | Sugar: 18g | Vitamin A: 3633IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
