Cooking and Serving: 37 minutes | 15 muffins
Ingredients
Why I love this recipe | How to make gluten free morning glory muffins | Popular ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 22 minutes | Total Time: 37 minutes | Servings: 15 muffins
Ingredients
Why I love this recipe
How to make gluten free morning glory muffins
Popular ingredient substitutions
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
⅔ cup (80 g) 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
½ cup (40 g) dried unsweetened coconut chips
5 tablespoons (70 g) neutral oil, (like grapeseed, peanut, canola,
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) gluten free old fashioned rolled oats
Instructions
Preheat your oven to 325°F. Grease or line the wells of a standard 12-cup.
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.
In a separate small bowl, place the oil, eggs, vanilla, and sour cream, whisk.
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.
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.
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.
Notes
Originally published on the blog in 2013. In 2019, photos, video, most text new;
recipe largely unchanged (method altered a bit).
Nutrition information is automatically calculated, so should only be used as an
Lightly sweet gluten free morning glory muffins are packed with carrots, apples,
coconut, and dried fruit. A super satisfying, healthy breakfast. #glutenfree #gf
sweet gluten free morning glory muffins are packed with carrots, apples,
coconut, and dried fruit. A super satisfying, healthy breakfast. #glutenfree #gf
Gluten-Free Healthy Morning Glory Muffins
Healthy Morning Glory Muffins