Wake up your mornings with the delightful aroma of freshly baked Gluten-Free Morning Glory Muffins! Bursting with vibrant flavors from carrots, coconut, and walnuts, these muffins are not just a treat for your taste buds but also a wholesome way to kickstart your day. Perfectly moist and incredibly satisfying, they make for a fantastic breakfast or snack that everyone will love—gluten-free or not! Dive into this simple recipe and discover how easy it is to whip up a batch of these delicious muffins that will have your family asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup grated carrots
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate bowl, beat the eggs until slightly frothy. Add the sugar and vegetable oil, whisking until the mixture is smooth and fully incorporated.
- Grate the carrots using a box grater or food processor. Measure out 1 cup of grated carrots.
- Fold the grated carrots, shredded coconut, raisins, and chopped walnuts into the wet ingredients, stirring until evenly distributed.
- Pour the wet ingredient mixture into the dry ingredients. Gently mix with a spatula until just combined, being careful not to overmix the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Prep Ahead: To save time in the morning, you can prepare the dry ingredients the night before and store them in an airtight container. This way, all you need to do is mix them with the wet ingredients in the morning!
- Customize Your Muffins: Feel free to add your favorite mix-ins like chopped apples, dried cranberries, or even chocolate chips for an extra touch of sweetness.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are okay!
- Check for Doneness: Every oven is different, so start checking your muffins at the 18-minute mark. They’re done when a toothpick inserted into the center comes out clean.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they freeze beautifully—just pop them in a freezer bag!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 5g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 35mg
