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A rack of Morning Glory Muffins surrounded by carrots and apples.

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.
5 from 1 vote
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Course: Baking, morning food
Cuisine: Canadian
Keyword: Morning Glory Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 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
  • 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)