Gluten-Free Morning Glory Muffins

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dairy free, gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 10 muffins

Recipe photo

Chock full of fruits, nuts, seeds, and carrots, these muffins are a deliciously wholesome way to start your day. Enjoy them on the go or as part of a breakfast spread, and watch them disappear.

Gluten-Free Morning Glory Muffins

star rating (18) rate this recipe »
dairy free, gluten free
Hands-on time:
Baking time:
Total time:
Yield: 10 muffins
Published: 01/03/2014

Ingredients

  • 1/2 cup raisins
  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 cup peeled, grated carrots
  • 1/2 cup grated apple (about 1/2 of a large apple) OR 1/2 cup drained crushed pineapple
  • 1/2 cup grated coconut, sweetened or unsweetened
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon gluten free vanilla extract
  • 2 tablespoons water

Directions

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1) Preheat the oven to 375°F. Lightly grease 10 cups of a 12-cup muffin pan, or line with 10 papers lightly sprayed with cooking spray.

2) In a small bowl cover the raisins with hot water and set aside.

3) In a large bowl whisk together the Multi-purpose flour, sugar, cinnamon, ginger, baking soda, xanthan gum and salt.

4) Stir in the carrots, apple or pineapple, coconut and nuts.

5) in a separate bowl, beat together the eggs, oil, vanilla and water. Add to the flour mixture and stir until evenly moistened. Drain the raisins and stir them in.

6) Scoop the batter (a scone and muffin scoop works well here) into the prepared wells. They will be nearly full; that's okay.

7) Bake for 25 to 28 minutes, until a cake tester inserted into the center of one muffin comes out clean.

8) Remove the muffins from the oven and, after 5 minutes, transfer them to a rack to cool.

9) Wrap any leftovers airtight and store at room temperature for several days; freeze for longer storage.

Yield: 10 muffins

Nutrition information

Serving Size: 1 muffin (84g) Servings Per Batch: 10 Amount Per Serving: Calories: 270 Calories from Fat: 120 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 35mg Sodium: 220mg Total Carbohydrate: 35g Dietary Fiber: 2g Sugars: 19g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/03/2015
  • lucy511 from KAF Community
  • I made this recipe exactly according to the recipe and with KAF flour. My daughter is gluten-free, and the rest of us have eschewed her GF baked goods, but this recipe produces an incredible muffin. Absolutely lovely, delicious...and perfect. Kudos, KAF!
  • star rating 03/22/2015
  • Cindy from Canton, Michigan
  • I just now made these and must say they are INCREDIBLE! My hubby has celiacs disease but, really, I made then more for me. He doesn't like nuts cooked in foods, but I wanted something made for me for once. He said he'd learn to love the nuts, if I'd keep making these. Some baked goods just really don't taste the same gluten free as with wheat but,seriously wouldn't change a thing. I had to use my food processor to turn pineapple chunks into crushed. I am now making my second batch of the day so I can freeze them in sandwich bags (plus my chiropractor will be getting 6 tomorrow). You have never failed me with a recipe, but this time you out did yourself!
  • star rating 03/14/2015
  • Dana from CA
  • Absolutely delightful-easy for this novice
  • star rating 03/10/2015
  • Elizabeth from Poquoson, VA
  • The best GF recipe I've made to date. Gives me hope that I will bake again!
  • star rating 02/23/2015
  • member-tapdogs2 from KAF Community
  • Mmmmmmm...... These are so good!!!!! Just got these out of the oven and 3 are already gone! We couldn't wait for them to cool completely before we tried them. This is a good snack or quick breakfast. I made it with the apple and used olive oil - they turned out wonderful! Next time I'll try the pineapple and maybe coconut oil. My kids love them!
  • star rating 02/23/2015
  • Susan from VA Beach, VA
  • These are fantastic warm out of the oven OR cold later that day or the next morning (if you have any left). I think this would make a great weekend morning dish or make it on the weekend to have for grab and go breakfasts. I have made these with the apple and with the pineapple. Both are FANTASTIC. It is well worth the effort. To help speed up the process, either grate and save extra carrots in the freezer for a quick grab to throw in OR by the shredded carrots from the grocery aisle.
  • star rating 02/02/2015
  • Leigh from PA
  • These are dangerously good! As in, can't stop eating them, good. Utterly delicious, not too sweet, crunchy and yummy.
  • star rating 02/01/2015
  • Corinne from Wisconsin
  • The best carrot cake/muffins I have ever made. Easy method. I did let the muffins rest for 10 min b4 I put them in oven to bake. Would never have known was gluten-free
  • star rating 01/12/2015
  • Cherie from Cleburne, TX
  • I have made these muffins with apple, and with pineapple and both ways are delicious! A little more labor intensive than I usually like because of having to grate carrots and soak the raisins, but it really is worth it! These are delicious warm with some butter!
  • star rating 11/03/2014
  • Nina from Virginia
  • Delicious, couldn't stop eating them. I has to wing it on the GF flours and mix up my own since I was out of my KA mix. I did 28 mini muffins, baked 11 min. Lovely rise to the muffins, wonderful crumb. Another home run by the King Authur Bakers.
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