Gluten Free Morning Glory Muffins
Lightly sweet gluten free morning glory muffins are packed with carrots, apples, coconut, and dried fruit. A super satisfying, healthy breakfast.
Yield: 15 muffins
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- ⅔ cup (80 g) certified gluten free oat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 cup (218 g) packed light brown sugar
- 2 cups (180 g) shredded carrots (about 4 medium carrots) shredded
- 1 cup (110 g) apple peeled, cored & shredded apple (any variety)
- ½ cup (90 g) dried fruit (raisins, dried cranberries or dried blueberries)
- ½ cup (40 g) dried unsweetened coconut chips
- 5 tablespoons (70 g) neutral oil (like grapeseed, peanut, canola, vegetable oil)
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- ⅔ cup (150 g) sour cream at room temperature
- ¼ cup (25 g) whole certified gluten free old fashioned rolled oats for sprinkling on top (optional)
Instructions
- 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 mix, breaking up any lumps in the brown sugar.
- Add the shredded carrots, shredded apple, dried fruit, and coconut chips, and mix to combine.
- In a separate small bowl, place the oil, eggs, vanilla, and sour cream, whisk to combine well.
- Create a well in the center of the large bowl of dry ingredients, add the wet ingredients, and mix to combine. The muffin batter will be thick but soft.
- Fill the prepared wells of the muffin tin completely full of the muffin batter, then shake the pan back and forth to distribute the batter evenly in each well.
- Sprinkle the top of each muffin with the (optional) whole oats.
- 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.
Storage instructions.
- 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.
Notes
Originally published on the blog in 2013. In 2019, photos, video, most text new; recipe largely unchanged (method altered a bit).