Gluten Free Morning Glory Muffins

[wp_ad_camp_1] When you're gluten-free, finding healthy, on-the-go snacks can be difficult—or expensive. I can't remember when I discovered the recipe for Morning Glory Muffins, which first appeared in a slightly altered form in Food to Live By: The Earthbound Farm Organics Cookbook, but they've been a breakfast, snack, and sweet present go-to ever since.

The beauty of these muffins is you can add or subtract ingredients as you'd like and they'll still be delicious. Looking for a low-glycemic alternative? Use coconut flour instead of your typical rice-heavy gluten-free mixes. Want to go egg-less? Check out these alternatives.

Make this recipe your own, then enjoy, and best of all—pass it on!

Ingredients:morning glory muffin

  • 1 1/4 cups sugar
  • 2 1/4 cups gluten-free all purpose flour mix (I use garbanzo bean or coconut flour, but if your mix contains xanthan gum or guar gum don't add the additional 1 teaspoon gum to the recipe)
  • 1 teaspoon guar gum OR xanthan gum
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups grated carrots (approximately 4 large carrots)
  • 1 large peeled and shredded apple
  • 2 bananas, diced
  • 3/4 cups raisins
  • 1/2 cup shredded, sweetened coconut
  • 1/2 cup coarsely chopped walnuts or pecans
  • 3 large eggs
  • 1 cup olive oil
  • 1 1/2 teaspoon vanilla
  • Optional: 1 c. gluten-free granola or 2 tbsp. flax seeds for topping

Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes

 

Preparation:

1. Preheat oven to 350° F
2. Grease standard muffin pan or line with paper muffin cup liners.3. In large mixing bowl, combine sugar, gluten-free flour blend, guar gum OR xanthan gum, cinnamon, baking soda, baking powder and salt. Use a whisk or fork to thoroughly combine.
4. In a separate large bowl combine shredded carrots, apples, bananas, raisins, coconut and nuts. Stir to thoroughly mix.
5. Add the fruit, vegetable, nut mixture to the dry ingredients followed by eggs, oil, and vanilla. Beat the mixture to thoroughly combine ingredients.
6. Fill muffin cups about 3/4 full. If desired, top each with a sprinkling of gluten-free granola or flax seeds.
7. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Yield: About 2 dozen standard size muffins

Images via: @kmspin