Morning Glory Muffins – Gluten-free muffins

OLYMPUS DIGITAL CAMERACue the lights, heavenly music, choir slowly builds in volume, “ahhhhhhhhhh”. Ok, harder to describe in words than video. That’s how I feel when describing these gloriously, fabulous morning glory muffins. Yum! You can make them gluten free or non-gluten free. Conrad is convinced they taste different with the rice flour. Really? I should never have said a word! Use this recipe as your palette and make your own creations. Add nuts, add raisins, add some cranberries or blueberries. Go crazy and call it a better morning! OLYMPUS DIGITAL CAMERA

Morning Glory Muffins (Gluten Free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 18-20 muffins
Ingredients
  • 2 cups rice flour (non-gluten free, all-purpose flour)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 1¼ cup sugar
  • 1½ cups grated carrots
  • 2 apples, peeled and grated
  • ¾ cup flaked coconut
  • ½ cup pecans, chopped
  • 1 cup vegetable oil
  • 3 large eggs
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 375 degrees
  2. In a large bowl, combine flour, baking soda, cinnamon, and salt.
  3. Stir in sugar.
  4. Add carrots, apples, coconut, and nuts. Stir all together.
  5. Make a well in the center of the mixture.
  6. Combine oil, eggs and vanilla in the well and stir until combined.
  7. Prep muffin tins with a light coating of non-stick spray.
  8. Spoon in batter until ¾ full.
  9. Bake 20-22 minutes or until golden brown.
  10. Remove muffins from tins and let cool.
Notes
This recipe also works well with raisins or other dried fruit. Dried Cranberries or currants are also great.

Recipe compliments from Fabia!

 

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