Morning Glory Muffins
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Morning Glory Muffins – low-fat, packed with goodness like shredded carrots, apple and coconuts. Good gluten-free morning! more »

Gluten-Free Healthy Morning Glory Muffins

These gluten free muffins are just the thing to get your morning started off right! I don’t want to freak you out, but I’m really digging baking with oil in place of butter. It is January after all, and when I bake with oil I use muuuuuch less. Oily baked goods are seriously the devil’s playground. So basically baking with oil helps keep my eagle eye on the New Year/New You. Can you dig it? I knew that you could… Morning Glory gluten-free muffins take a few minutes of peeling, coring and grating, though. No way around it. Except that after that, totally treat yourself to a copy of Gluten-Free on Shoestring Quick & Easy, so the rest of your day’s meals come together in a snap! (nice segue, right? thanks).

Gluten-Free Healthy Morning Glory Muffins

How’s your New Year coming, anyway? I know that resolutions are much maligned, but something about them appeals to me. I really prefer mornings to, say, evenings, since the day is all laid out before me. The possibilities are endless! And I do love my morning coffee. The New Year is like, the biggest morning of the whole year. It’s the like whole year’s morning! (my night owl husband just rolled his eyes at me – and then swore he didn’t, but he totally did)

Gluten-Free Healthy Morning Glory Muffins

And you make me better in the New Year! You’re looking for resolution food! So I gotta find a way to deliver, you know? All that business about necessity’s being the mother of invention? Totally true.

Gluten-Free Healthy Morning Glory MuffinsGluten-Free Healthy Morning Glory Muffins

These lightly sweet, low-fat, packed with vitamins & minerals, resolution-friendly muffins? They also freeze beautifully. Just wrap ‘em up tight, and defrost them overnight on the counter. Breakfast is served!

Prep time: 15 minutes       Cook time: 22 minutes       Yield: 16 muffins
Ingredients

1 1/2 cups (210 g) high-quality all-purpose gluten-free flour

3/4 teaspoon xanthan gum (omit if your blend already contains it)

2/3 cup (80 g) gluten-free oat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 teaspoons ground cinnamon

1 cup (218 g) packed light brown sugar

5 tablespoons (70 g) vegetable oil

2/3 cup (150 g) sour cream, at room temperature

3 extra-large eggs (180 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

2 cups (180 g) shredded carrots (about 4 medium carrots, shredded)

1 cup (110 g) peeled, cored & shredded apple (any variety)

1/2 cup (90 g) raisins (or dried blueberries)

1/2 cup (40 g) large coconut chips (large flaked coconut)

1/4 cup (25 g) whole old-fashioned oats tossed with 1 tablespoon melted unsalted butter, for sprinkling on top (optional)

Directions
  • Preheat your oven to 325°F. Grease or line the wells of a standard 12-cup muffin tin, and set it aside.

  • In a large bowl, place the flour, xanthan gum, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well. Add the brown sugar, and whisk again, working out any lumps in the brown sugar. In a separate small bowl, place the oil, sour cream, eggs and vanilla, and mix to combine well. Create a well in the center of the large bowl of dry ingredients, and add the well-mixed wet ingredients. Mix to combine. Add the carrots and apple, and mix to combine. Add the raisins (or blueberries) and coconut, and mix gently to combine. The muffin batter will be thick.

  • Fill the prepared wells of the muffin tin ¾ of the way full with the muffin batter, and smooth out the batter in each well with wet fingers. Sprinkle the top of each muffin with the (optional) whole oats tossed in melted butter. Place the muffin tin in the center of the preheated oven and bake, rotating once, until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean (about 22 minutes). Remove the tin from the oven and allow the muffins to cool in the tin for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.

  • Store muffins in an airtight container at room temperature for 2 days. Freeze any leftover muffins tightly wrapped in a freezer-safe container for up to 2 months.

Love,
Me

 

P.S. Don’t forget your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!

  • http://www.pinkpeppercornandpaprika.blogspot.com/ Pinkpeppercorn and Paprika

    These look so pretty and yummy! I love the idea of combining both the apples and carrots. 

  • http://www.facebook.com/leanne.vogel1 Leanne Vogel

    Totally, I can dig it! Gosh, I can’t tell you the last time I baked with butter. Probably 10 years ago? Some days I miss it, for the flavor mostly… but there are baked goods (like the muffins you’re sharing today) that prove that you can go butter-free and never look back. They look outstanding!

  • http://learningtonourish.wordpress.com/ E. Jayne Hickey

    Yum, yum, and yummer.  I gotta peel, core, dice, and chop my way into these ASAP.  Thanks for being you, promise me you’ll never go a changin’!

  • Avakiang58

    Can you use cocnut oil in place of vegetable oil?

    • KAB

      I’m certain you can. I do it all the time in various recipes, including baked goods.

    • Bobbi

      I have this same question.. Although, I’ve found when I use coconut oil it sometimes stays clumpy in the finished product.. So I would say it would be best to warm it just enough to liquify it then add it to the batter while the mixer is on so it will be distributed well. This is what I’m going to do anyways. ;-)

  • http://celiackiddo.wordpress.com/ Dana Schwartz

    These look delicious for me! I’m totally making thes today. I have a serious breakfast problem – I don’t eat it. I drink coffee like a fiend while I make breakfast and school lunch, popping scraps into my mouth. What I need is a healthy and tasty muffin like this one! Thanks Nicole, I’m not a resolution maker myself (maybe because I’m not a morning person?!) but I like the idea of lighter fare.
    -Dana

  • Nancy Lundy

    Sounds delicious.  The hubs the GF person in our house) doesn’t like raisins or blueberries.  Do you think I could substitute chocolate chips?  Wouldn’t be as healthy, but might be tasty.  :-)

    • Bobbi

      I would try walnuts! :-)

  • KAB

    Does anyone have some ideas on substituting the sour cream? We can’t have dairy or soy, so the usual substitutions are out. Maybe apple sauce? These look amazing!

    • RebeccaLB

      Try coconut yogurt.

    • GypsyMama

      I just use rice milk with lemon juice and usually about 2-3tb less that what’s called for using sour cream and have had great results!

  • Barb C.

    Just wondered if you have done much experimenting without using xanthan gum??  I am sensitive to the gums and am trying to find ways around using them in my new gluten free cooking and baking adventures ;-)

    • Simply_fresh

      Can you use psyllium??? You can use it as a replacement or gums :)))

    • Jamiey

      I was going to say the same thing.  I use psyllium husk almost all the time.  It’s good for you and I think, works even better than xanthan gum.

      • gfshoestring

        I’m glad you have had good luck with psyllium  husk, Jamie. However, Barb, you should not expect that it will work in my recipes, as written. If you’d like to use it, I’d suggest starting with recipes that are written for its use. 
        Nicole

  • Heather :) :) :)

    Those do look good :) :) :)  My local Whole Foods has these new bacon, egg, cheddar cheese breakfast muffins with real, hard-cooked egg inside…so delicious…and I”m going ot have teo figure out how ot make a gluten-free version of that~!! :Love and hugs from the ocean shores of California, Heather :)

    • http://www.zootravelguide.com/ Cheryl

      Oh my goodness, that sounds really good–makes me want to go to Whole Foods–and the nearest one is an hour away!  LOL!

  • Tgraymattr

    Yay! A gluten free morning glory muffin — have you been reading my thought??!

  • http://www.zootravelguide.com/ Cheryl

    I’m allergic to oatmeal.  Could I just substitute more all purpose flour in the muffins?  

  • GypsyMama

    Yay!!! You have done it again… Totally wowed me:)) since butter is out at our home and margarine is gross… Oil is perfect!! Especially GMO free safflower oil… Lol … Just my opinion! Thanks for your hardwork Girly!

  • Jamie

    I made these last night and they turned out delicious!  Thanks for all the great recipes.  I downloaded your newest cookbook and am trying your Vegetable Calzones tonight. Can hardly wait! ;)  Super excited to get the original cookbook too. (I ordered it from Amazon the other day and I’m waiting on it to come in. Really missed all the pictures in the the Kindle edition of the new one.) BTW, I used melted coconut oil in the muffins and they are so moist and yummy.  Keep the great recipes coming!

  • kiwi Claire

    These look amazing, might get the husband to make them while I’m out of action on the couch. Anyone in New Zealand have a preferred gf baking mix to use?

  • Pingback: Awesome Egg Bowl with Coconut Rice GF + DF | celiac kiddo()

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/morning-glory-muffins/
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