Morning Glory Muffins (New Version!)
By
Phyllis Weatherston
@filisw
1
I'm not sure of the origin of this recipe. My daughter used it in 4-H Food Show competitions in the mid 90s with much success. We have modified it over the years to enhance the nutient value. This is our family and friend's favorite combination, but the recipe is very user friendly and versatile. Feel free to substitute any or all of the fruit, vegetables, and nuts. (zuchinni, pecans, walnuts, dried cranberries, bananas, peaches,etc) I cannot remember ever serving this breakfast muffin to guests who have not asked for the recipe!
Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 18 muffins
Prep:
15 Min
Cook:
30 Min
Method:
Bake
Ingredients
- 2 c
- gluten free all-purpose flour
- 1/2 tsp
- xanthan gum
- 1 c
- turbinado sugar
- 2 tsp
- baking powder
- 2 tsp
- ground saigon cinnamon
- 1/2 tsp
- baking soda
- 1/4 tsp
- sea salt
- 2 c
- shredded carrot
- 1 c
- chopped apple
- 1/2 c
- raisins
- 1/2 c
- chopped walnuts
- 1/2 c
- shredded coconut
- 3
- eggs
- 3/4 c
- coconut oil (melted, but not hot)
- 2 tsp
- vanilla
How to Make Morning Glory Muffins (New Version!)
- 1Preheat oven to 350-degrees.
Lightly grease eighteen 2½ inch muffin cups or line them with paper baking cups. - 2In a large mixing bowl, stir together the flour, xanthan gum, sugar, baking powder, cinnamon, baking soda and salt. Stir in the carrot, apple, raisins, nuts
and coconut. The fruit and vegetables may be peeled, or scrubbed and left unpeeled, your choice. - 3In a separate bowl, stir together the eggs, cooking oil and vanilla. Add the liquid ingredients all at once to the flour mixture and stir just
until moistened. Gently spoon the batter into the prepared muffin cups until each one is almost full. - 4Bake in the 350-degree oven about 30 minutes or until the top of a muffin springs back when lightly touched. Cool in the pan set on a wire rack
for 5 minutes. Remove the muffins from the pan and cool on the rack. Serve warm or at room temperature.
