Gluten Free Morning Glory Muffins Recipe

Hey y’all! If you’re on the lookout for a breakfast treat that’s not only delicious but also packed with nutrients, look no further than these Gluten Free Morning Glory Muffins! Bursting with flavors from fruits, nuts, and warm spices, they’re perfect for breakfast, brunch, or a midday snack. Plus, they’re simple to make and incredibly satisfying. Let’s get cooking!

Why You’ll Love These Gluten Free Morning Glory Muffins

• They are naturally sweetened and packed with wholesome ingredients.
• Perfect for gluten-free diets and loved by everyone, gluten-free or not.
• The muffins are moist and full of texture, thanks to the carrots and apples.
• Great for meal-prepping and freezing for future breakfasts.
• Versatile and adaptable with easy ingredient swaps.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup grated apple
• 1/3 cup raisins
• 1/3 cup chopped walnuts

Directions

Prepare the Batter

In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Mix Wet Ingredients

In a separate bowl, beat the eggs and mix in the maple syrup, melted coconut oil, and vanilla extract until well combined.

Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients, stirring gently just until combined. Fold in the grated carrots, apple, raisins, and walnuts.

Bake the Muffins

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. Divide the batter evenly among the cups. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

• For the best results, use finely grated carrots and apples. See Love and Lemons for grating tips.
• Try using silicone muffin liners for easy removal and cleanup.
• If you prefer, you can substitute coconut oil with unsalted butter.

Variations

• Add 1/4 cup of shredded coconut for extra texture and tropical flavor.
• Swap walnuts for pecans or omit them for a nut-free version.
• Incorporate chopped dried pineapple or apricots for a fruity twist.

Required Equipment

• Muffin tin
• Paper or silicone muffin liners
• Large mixing bowls
• Whisk
• Grater

Storage Instructions

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw overnight in the refrigerator and warm before serving.

Suggested Pairings

These muffins pair perfectly with a hot cup of coffee or a glass of freshly squeezed orange juice. Serve them with a dollop of Greek yogurt or a spread of almond butter for a more substantial breakfast.

Pro Tips

• For extra moisture, soak raisins in warm water for 10 minutes before adding them to the batter. Check out Serious Eats for more tips on ingredient prep.
• Always measure flour by spooning it into the measuring cup and leveling off with a knife to avoid dense muffins.
• Make sure all ingredients are at room temperature for even mixing and consistent results.

FAQ

Can I make these muffins vegan?

Yes, substitute eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based oil.

How can I ensure my muffins are moist?

Be sure not to overbake them and follow the tip to soak the raisins for added moisture.

Can I use regular flour instead of gluten-free?

Yes, you can substitute an equal amount of regular all-purpose flour if you do not require these to be gluten-free.