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Gluten-free morning glory muffins filled with fruits and nuts

Gluten Free Morning Glory Muffins

Deliciously healthy muffins made with carrots, apples, and coconut, perfect for breakfast or a snack any time of the day.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose gluten free flour blend
  • 0.75 teaspoon xanthan gum
  • 2/3 cup gluten free oat flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 cup packed light brown sugar
Wet Ingredients & Add-Ins
  • 2 cups shredded carrots
  • 1 cup peeled and cored shredded apple
  • 0.5 cup dried fruit (raisins, dried cranberries, or dried blueberries)
  • 0.5 cup dried unsweetened coconut chips
  • 5 tablespoons neutral oil (like grapeseed, peanut, or canola)
  • 3 large eggs (at room temperature, beaten)
  • 1 teaspoon pure vanilla extract
  • 2/3 cup sour cream (at room temperature)
  • 1/4 cup gluten-free old-fashioned rolled oats (for sprinkling on top, optional)

Method
 

Preparation
  1. Preheat your oven to 325°F and prepare a 12-cup muffin tin by greasing or lining it.
  2. In a large bowl, whisk together the gluten free flour, xanthan gum, oat flour, baking soda, baking powder, salt, and cinnamon.
  3. Mix in the brown sugar, breaking up lumps.
  4. Stir in the shredded carrots, apple, dried fruit, and coconut chips.
  5. In another bowl, whisk together the oil, eggs, vanilla, and sour cream until smooth.
  6. Combine wet and dry ingredients, stirring until just mixed.
  7. Fill the muffin tins and optionally sprinkle oats on top.
  8. Bake for about 22 minutes until golden and a toothpick comes out clean.
  9. Let cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

Muffins can be stored in an airtight container at room temperature for up to 5 days, or refrigerated for about a week. For longer storage, freeze for up to three months.