Whats The Story, Morning Glory?

My regular coffee shop stocks the most amazing muffins - gluten free, not overly sweet, and full of fruit and other goodies. Except last week, the barista told me they had switched bakeries and my favorite muffins were no longer available.  Aw, bummer! I was really disappointed until I realized this was the perfect excuse to come up with my own version. Here I share my version of my favorite gluten-free muffins with you. Packed with antioxidant-boosting superfoods, these Morning Glory muffins make the perfect breakfast (or afternoon snack). 

Fruit and Nut mixture

Fruit and Nut mixture

INGREDIENTS

Ready for Baking

Ready for Baking

  • 1 1/4 C Sugar
  • 2 1/4 C gluten-free flour mix; all purpose (THIS is the mix I used; if your mix contains xanthan gum or guar gum don't add the additional 1TSP gum to the recipe)
  • 1 TSP guar gum or xanthan gum (only if your gluten free flour doesn't have this included)
  • 1 TBS cinnamon
  • 2 TSP baking soda
  • 1 TSP baking powder
  • 1/2 TSP salt
  • 2 C grated carrots (grated from about 4 large carrots)
  • 1 large apple (cored and chopped into about 1/4" cubes)
  • 1 C grated zucchini 
  • 1 TBS honey
  • 3/4 C raisins
  • 1/2 C shredded coconut
  • 1/2 C walnuts, coarsely chopped 
  • 3 large eggs, lightly beaten
  • 1/2 C canola oil (or light olive oil)
  • 1 1/2 TSP vanilla
Golden brown and delicious!

Golden brown and delicious!

DIRECTIONS

Whats the story, Morning Glory? 

Whats the story, Morning Glory? 

  1. Preheat oven to 350° F
  2. Spray standard muffin pan with non-stick coconut oil spray (alternatively, you can line with paper muffin cup liners)
  3. Boil 1C water and pour over raisins, set aside for at least 5 mins to re-hydrate. 
  4. In a large mixing bowl combine sugar, gluten-free flour blend, guar gum OR xanthan gum if using, cinnamon, baking soda, baking powder, and salt. Use a large whisk to thoroughly combine.
  5. Drain water from raisins. 
  6. In a separate large bowl combine shredded carrots, apples, zucchini, re-hydrated raisins, coconut, honey, and nuts. Stir to thoroughly mix.
  7. Add the fruit, vegetable, nut mixture to the dry ingredients followed by eggs, oil, and vanilla. Beat the mixture to thoroughly combine ingredients.
  8. Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.