Muffins That Make Your Morning Sing!
Ever had a muffin so gloriously flavorful that it could make breakfast your favorite meal of the day? These Gluten Free Morning Glory Muffins are an explosion of sweet, spiced goodness wrapped in a loving, fluffy embrace. With a fabulous combination of carrots, apples, and tropical coconut, every bite feels like a sunny morning in paradise. Trust me—these muffins are about to become your go-to for quick, delicious breakfasts!
Why Make This Recipe
What’s not to love? Here’s why you should whip up a batch of these muffins:
- Easy Cleanup: Less mess means more time for coffee. Need I say more?
- Healthy Ingredients: With shredded carrots and apples, you can almost convince yourself this is a health food. Am I right?
- Perfect for Meal Prep: Make a big batch and enjoy them for breakfast all week! Who needs store-bought when your homemade version is this good?
Ingredients
You don’t need fancy stuff — just these basics!
- 1 1/2 cups all-purpose gluten free flour blend
- 3/4 teaspoon xanthan gum
- 2/3 cup gluten free oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 cup packed light brown sugar
- 2 cups shredded carrots
- 1 cup peeled and cored shredded apple
- 1/2 cup dried fruit (raisins, dried cranberries, or dried blueberries)
- 1/2 cup dried unsweetened coconut chips
- 5 tablespoons neutral oil (like grapeseed, peanut, or canola)
- 3 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)
Directions
- Preheat your oven to 325°F and prepare a muffin tin.
- In a large bowl, whisk together gluten free flour, xanthan gum, oat flour, baking soda, baking powder, salt, and cinnamon.
- Add brown sugar and mix, breaking any lumps.
- Stir in shredded carrots, shredded apple, dried fruit, and coconut chips until combined.
- In a separate bowl, whisk together oil, eggs, vanilla, and sour cream until smooth.
- Create a well in the dry ingredients, pour in the wet mixture, and stir until combined. The batter should be thick.
- Fill muffin tins with batter and optionally top with oats.
- Bake for about 22 minutes until golden and a toothpick comes out clean.
- Let cool before transferring to a wire rack.
How to Make Gluten Free Morning Glory Muffins (Overview)
Making these muffins is as easy as pie—err, muffin. Start by mixing your dry ingredients in one bowl and the wet ones in another. Give them a good mix, then combine until you don’t see any floury bits. The batter will be thick, which is totally normal. Fill those muffin tins, pop them in the oven, and while they bake, the heavenly smell will waft through your house. Don’t forget to sprinkle the oats on top for that added crunch!
How to Serve Gluten Free Morning Glory Muffins
These muffins are like a hug in a muffin form! Serve them warm with a pat of butter melting into the nooks and crannies, or pair them with a refreshing cup of tea. Imagine biting into the soft, moist muffin filled with colorful specks of carrots and apples—pure bliss! 🥥🍏
How to Store Gluten Free Morning Glory Muffins
Got leftovers? These muffins can stick around for about 4–5 days if kept in an airtight container in the fridge. Want to save some for later? Pop them in the freezer, where they can last up to 3 months! To reheat, just warm them in the microwave for a few seconds, and they’ll be just like fresh out of the oven.
Tips to Make Gluten Free Morning Glory Muffins
- Room Temperature Ingredients: Make sure your eggs and sour cream are at room temperature—this helps create a smoother batter!
- Consistency Check: If your batter seems too thick, a splash of almond milk could help get everything mixed just right.
- Mix Up the Fruits: Switch out the dried fruit or add nuts for extra crunch. Go wild!
- Don’t Overbake: Keep an eye on it toward the end; muffins can go from perfect to dried out in a hot minute.
Variation
Want to switch things up? Try making these muffins vegan by substituting flax eggs for the regular eggs and use a dairy-free yogurt in place of sour cream. You can also add spices like nutmeg or ginger for an extra flavor twist!
FAQs
Can I use regular flour instead of gluten-free?
Yes, but you’d need to adjust the moisture levels since gluten-free flours behave differently.
How do I make these muffins ahead of time?
Bake your muffins, let them cool, and store them in the fridge or freeze for later.
Can I use frozen fruit?
Sure! Just keep in mind that it may make the batter a bit wetter, so adjust your dry ingredients if needed.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Morning Glory Muffins
Ingredients
Method
- Preheat your oven to 325°F and prepare a muffin tin.
- In a large bowl, whisk together the gluten free flour, xanthan gum, oat flour, baking soda, baking powder, salt, and cinnamon.
- Add brown sugar and mix, breaking any lumps.
- Stir in shredded carrots, shredded apple, dried fruit, and coconut chips until combined.
- In a separate bowl, whisk together the oil, eggs, vanilla, and sour cream until smooth.
- Create a well in the dry ingredients, pour in the wet mixture, and stir until combined. The batter should be thick.
- Fill muffin tins with batter and optionally top with oats.
- Bake for about 22 minutes until golden and a toothpick comes out clean.
- Let cool before transferring to a wire rack.
