Gluten-Free Morning Glory Muffins
Healthy and delicious, these Gluten-Free Morning Glory Muffins are a wholesome and hearty breakfast! This easy recipe is vegan and allergy-free, loaded with carrots, apples, pineapple, coconut, raisins, and sunflower seeds! Moist, nutritious, and perfectly sweet, these muffins are great to make ahead of time and freezer-friendly for busy mornings and on-the-go snacks!
- Prep Time: 10 Minutes
- Cook Time: 18 Minutes
- Total Time: 28 minutes
- Yield: 14-16 Muffins 1x
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 Cupsย Gluten-Free All-Purpose Flour
- 1/2 Cupย Dark Brown Sugar Sweetenerย (or preferred dark or light brown sugar)
- 1/4 Cupย Granulated Sweetenerย (or preferred granulated sugar)
- 1 Tspย Baking Powder
- 1 Tspย Baking Soda
- 1/2 Tspย Salt
- 2 Tspย Cinnamon
- 2 Flax Eggs (2ย TBย Milled Flax Seedย +ย 6ย TB Water)
- ยฝ Cupย Unsweetened Applesauceย (orย oneย 4-oz cup)
- 1/2ย Cupย Neutral Flavor Oil
- 2 Tspย Pure Madagascar Bourbon Vanilla Extract
- 2 Cups Grated Fresh Carrots
- 1 Cup Grated Granny Smith Apple
- 14 oz Crushed Pineapple (drained, squeezed of excess liquid)
- 1/2 Cup Shredded Coconut (sweetened or unsweetened)
- 1/2 Cup Golden Raisins
- 1/2 Cup Roasted Sunflower Seeds (unsalted)
Instructions
- Preheat your oven to 375ยฐF.
- In a large mixing bowl, combine the gluten-free flour, sweeteners, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
- In a small bowl, combine the prepared flax eggs, applesauce, oil, and vanilla. Mix well to combine.
- Add the wet ingredients into the bowl of dry ingredients and mix the muffin batter together until mostly smooth.
- Add in the grated carrot, apple, drained pineapple, coconut, raisins, and sunflower seeds. Gently fold everything together until just combined and no pockets of flour remain. Careful not to overmix.
- Line or grease aย standard 12-cup muffin pan. Fill each hole with about 3 heaping tablespoons of muffin batter (about 14-16 muffins).
- Bake the muffins in the preheated oven for 16-18 minutes, until the tops are slightly golden and a toothpick comes out clean when inserted into the middle of a muffin.
- Remove the muffins from the oven and allow them to cool for 5 minutes in the pan before gently transferring the muffins to a wire rack to cool completely before storing.
Notes
- Storage: Store leftover muffins in an airtight container at room temperature for 2-3 days. Placing a paper towel on the bottom of the container will help absorb excess moisture. You can store them longerย in the fridge for up to 7 days. Storing them in the fridge is best due to the water content of all of the fruits and veggies in the muffins.
- To Freeze: Allow the muffins to cool completely before freezing them solid on a baking tray and then transferring them to an airtight container or freezer bag. You can also wrap muffins individually in plastic wrap and foil before freezing. Store for 4-6 months for best quality. Allow frozen muffins to thaw overnight in the fridge before bringing them to room temperature or quickly warming them in the microwave or toaster oven.
Nutrition
- Serving Size: 1 Muffin
