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).
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)
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.
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!
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)
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.