Description
These gluten-free morning glory muffins are packed with carrots, apples, raisins, coconut, and pecans for a wholesome, flavorful start to your day.
Ingredients
½ cup unsweetened applesauce
½ cup packed light brown sugar
¼ cup oil (any preferred variety)
¼ cup honey
2 large eggs
2 teaspoons orange zest
¼ cup orange juice
2 teaspoons vanilla extract
1 cup grated carrot (peeled)
1 cup grated apple (peeled)
½ cup raisins
½ cup shredded coconut
½ cup chopped pecans
1½ cups gluten-free all-purpose flour (with xanthan gum)
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin or grease with non-stick spray.
In a large bowl, whisk together applesauce, brown sugar, oil, honey, eggs, orange zest, orange juice, and vanilla.
Stir in grated carrot, apple, raisins, coconut, and pecans.
Add gluten-free flour, baking soda, cinnamon, ginger, and salt. Mix just until combined.
Let batter rest for 15 minutes to hydrate the gluten-free flour.
Divide batter evenly into 16 muffin cups, filling about ¾ full.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Resting the batter is key to achieving a light texture.
Use a GF flour blend that includes xanthan gum for best results.
Swap pecans for seeds for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
