This gluten free recipe for Morning Glory Muffins is an adaptation of a recipe that was handed out at a Healthy Living cooking class from the King Arthur Flour Whole Grain Baking Book. My sister, who tried the original recipe and my gluten free version said the gluten free muffins were identical to the original recipe–only she felt better eating the gluten free version. These are great to have for breakfast, a snack or dessert. They are chock full of nutrients because they contain 3 cups of grated fruits and vegetables as well as almonds and eggs. The oil keeps these muffins moist for days, but if you want a low fat version, you can substitute applesauce. I used almond flour because to make my muffins a little more kid friendly, but the original recipe called for shaved almonds. With the oil the muffins will keep fresh for 5-6 days. If you use applesauce instead of oil, I would recommend freezing them after a day or two so they don’t dry out. They are super fun to make with kids. Below is a picture of us grating the carrots.
- 1&3/4 gluten free flour blend
- 1 teaspoon xanthum gum
- 1 cup dark brown sugar
- 2 tsp baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup raisins
- 2 cups peeled, grated carrots
- 1 large apple, peeled and grated
- 1/2 cup coconut
- 1/3 cup slivered almonds or almond flour
- 3 large eggs
- 2/3 cups vegetable oil or applesauce
- 1/4 cup orange juice
- 2 teaspoons vanilla
Preheat oven to 375ยบ and prepare 12 large size muffin tray or 24 mini muffin tray by lining them with muffin liners and spraying or brushing the liners with oil. Soak the raisins in warm water. Mix gluten free flour, xanthum gum, brown sugar, baking soda and spiced together in a large bowl. Add shredded carrots and apples and coconut and almond flour to the dry ingredients to coat the ingredients in the flour mixture. In the bowl of a mixer or a separate bowl, mix together wet ingredients (eggs, oil, orange juice and vanilla. Add dry ingredients into wet ingredients and mix until combined. Drain the raisins and mix into the batter. Divide evenly into the muffin trays. Cook for 22 minutes for mini muffins and 25-30 minutes for large muffins or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the muffin pans before removing them.
Anonymous - I made these muffins today, ate two at one sitting….
I wanted to try this recipe with egg whites beaten , and less sugar. They came out very flavorful, moist and have nice tender texture. I am not a big fun of xanthan gum, it leaves a "slippery' feeling in the mouth. I wonder if reducing it to half would still hold the muffin together? Also, I feel that baking soda/powder leave an aftertaste. Is this due to too much of baking soda? other than that i will definatelly keep this recipe!