Healthy Morning Glory Muffins {whole grain, GF, DF}

Healthy Morning Glory Muffins {whole grain, GF, DF}

Course: Breakfast

Cuisine: American

Keyword: gluten free morning glory muffins, kitchen sink muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 234kcal

Author: Ashley

Healthy Morning Glory Muffins made gluten free friendly, sweetened with maple syrup and dairy-free. Loaded with all the texture from walnuts, apples, carrots, raisins and coconut. Lots of ways to make these your own.

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Ingredients

Dry Ingredients

1 & 3/4 cups 1:1 gluten-free baking flour or whole wheat white flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon nutmeg
zest of 1 orange

Wet Ingredients

1/2 cup applesauce
1/3 cup maple syrup
1 large egg*
1/4 cup oil avocado, olive, whatever you have
1/4 cup orange juice

Mix-Ins

1 1/2 cup packed shredded carrots
1 cup grated apple you can leave skin on, about 1 small-medium apple
1/2 cup dried cranberries or raisins
1/2 cup chopped walnuts
1/3 cup unsweetened shredded coconut

Instructions

Preheat oven to 425ºF and line 12-cup muffin pan with liners or spray with oil; set aside.
In medium bowl, mix together dry ingredients; set aside.
In large bowl, whisk together applesauce, maple syrup and egg. Add in oil and orange juice, stir until combined.
Add dry ingredients to bowl of wet until *just* combined. Then add in all of the mix-ins. Be careful not to over-mix.
Evenly distribute batter into prepared muffin pan. Bake for 5 minutes at 425ºF. Then drop oven temperature down to 350ºF and continue baking for 15-20 minutes. Muffins will be done when inserted toothpick comes out clean. Allow to cool in pan for 5 minutes before transferring to wire rack.

Video

Notes

FLOUR: You can also use half whole wheat with half all-purpose, or whole wheat pastry flour.

*VEGAN / EGG-FREE SUB: You can likely sub 1 TBSP flaxseed meal + 3 TBSP water; let sit for 3-4 minutes. I did not test these this way but with most of my muffin recipes this sub works. If using gluten-free flour and the batter seems a little dry, add another 1-2 TBSP milk.

Nutrition