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Gluten free morning glory muffin topped with pecans

Gluten Free Morning Glory Muffins

Wake up to the delicious flavors of our Gluten-Free Morning Glory Muffins! Packed with wholesome ingredients like carrots, apples, and raisins, these muffins are perfect for starting your day on a sweet and satisfying note. With the added benefit of being gluten-free, everyone can enjoy these delightful treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12 servings
Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups gluten free all-purpose flour must include xanthum gum
  • 2/3 cup gluten free oat flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 cups grated carrots
  • 1 cup apple peeled (cored, and finely chopped)
  • 6 Tbs unsalted butter melted and cooled
  • 3 eggs room temperature
  • 1/2 cup plain greek yogurt or sour cream
  • 2 tsp vanilla
  • 1/2 cup dried fruit (raisins, dried cranberries, or other dried fruit) - Optional
  • 1/2 cup pecans (finely chopped) - Optional

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
  2. In a large bowl, sift together 2 ½ cups of flour, ¾ cup granulated sugar, 1 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of cinnamon. Set this dry ingredient mixture aside for later use.
  3. In a medium bowl, combine 1 cup grate carrots, 1 cup finely chopped apple, lightly beaten 2 eggs, 6 Tablespoons unsalted butter (melted and cooled), ½ cup milk, and 2 teaspoons of vanilla. Whisk these wet ingredients together until well combined.
  4. Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
  5. Optional: Gently fold the ½ cup of dried fruit and ½ cup chopped pecans into the muffin batter, ensuring even distribution.
  6. Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
  7. After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Gluten free all-purpose flour Note: For this recipe, select a gluten-free all-purpose flour blend that includes xanthan gum for your baking needs. With the added xanthan gum, this flour blend helps mimic the texture and elasticity typically found in gluten-containing flours, ensuring your baked goods achieve the desired structure and consistency.
Flour Measuring Tip: To ensure accuracy in your measurements, avoid scooping flour directly from the container. Instead, gently spoon flour into your measuring cup and level it off using the flat side of a knife. This simple technique guarantees precision, leading to consistently delightful muffins in every batch.