Gluten Free Morning Glory Muffins
These are the best gluten free morning glory muffins! They're made in one bowl and happen to be dairy free and refined sugar free. This is the a great snack for kids.
Servings: 12 muffins
Ingredients
- 2 cups 1:1 gluten free flour see notes for paleo option
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup ground flax optional
- 3 large eggs see notes for vegan option
- 1/2 cup coconut sugar
- 1/4 cup raw honey
- 1/2 cup melted coconut oil
- 1/3 cup almond milk
- 1 teaspoon pure vanilla extract
- 2 cups shredded carrots (about 4 large carrots)
- 1 cup grated apple (about 1 large apple) don’t squeeze juice out
- 1/2 cup golden raisins or other dried fruit
- 1/3 cup chopped walnuts optional
Instructions
- Preheat the oven to 425°F and line a muffin tin with liners and spray with nonstick spray. Set aside.
- In a large mixing bowl, combine the gluten free flour, baking soda, ground cinnamon, salt and flax seed (optional). In a separate medium bowl, whisk together the eggs, coconut sugar, honey, melted coconut oil, almond milk, vanilla, carrots and apple.
- Add the wet ingredients to the dry ingredients and fold together until just combined and all the pockets of flour are gone. Add the raisins and stir until just combined, being careful not to overmix.
- Divide the batter evenly between the muffin cups all the way to the top. Bake the muffins in the preheated oven for 5 minutes then, with the muffins still in the oven, reduce the heat to 350°F and bake for another 17-19 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the muffin tins for 5-10 minutes then transfer to a wire rack to cool completely.
Notes
- Paleo option: swap the gluten free flour for 1 3/4 cups almond flour and 1/2 cup tapioca flour.
- Vegan option: omit the flax in the batter and create 3 flax eggs by mixing 3 tablespoons of flax with 3 tablespoons of water in a separate bowl. You can also swap the eggs for 3/4 cup unsweetened applesauce.
- To meal prep: Whisk together the dry ingredients, shred the carrots and shred the apples to prep for quick baking.
- To store: allow the muffins to cool completely then store them in an air tight bag room temp for 1-2 days or in the fridge for up to 1 week.
- To freeze: allow the muffins to cool completely then store them in a freezer bag for up to 3 months. Thaw them in the fridge overnight.
Nutrition
Serving: 1muffin | Calories: 294kcal | Carbohydrates: 41.5g | Protein: 5.5g | Fat: 12.2g | Fiber: 3g | Sugar: 20.7g