Gluten-Free & Dairy-Free Morning Glory Muffins

I found a GF High Fiber Morning Glory Muffin recipe on a package of The Pure Pantry Buckwheat Flax Baking Mix, several years ago. After I have tried an original recipe, I often tweak it. This recipe is no different. I have reinvented the recipe to eliminate the buckwheat mix, which is not my favorite. I added almond flour and flax meal to add nutritional value and fiber. 

These muffins have passed the taste test of my 14 year old niece as well as my 4 year old neighbor. Neither of them are gluten-free, so I take their comments seriously. They both loved the muffins.

GF & DF Morning Glory Muffin

Gluten- Free High Fiber Morning Glory Muffins

Ingredients:

     Flour Mix :     1 cup of GF flour mix such as Trader Joes or King Arthur

                              ¾ cup almond flour

                              ¼ cup of flax meal

                             1 ½ tsps of baking powder 

                              ½ tsp baking soda

                              ½ tsp guar gum

                              1/3 coconut oil


     Additional Ingredients

  1/3 cup of apple sauce

  1/2 cup  honey


  1/4 cup natural brown sugar or coconut palm sugar


 1 teaspoon gluten-free vanilla extract


  2 eggs

  2 teaspoons ground cinnamon


  1/2 teaspoon salt


  1 cup finely grated carrots (2 small carrots)


  1 cup finely grated zucchini (about 1/2 a zucchini)(optional)

  1 tart red apple, unpeeled, cored, and finely grated

   
1/2 cup seedless raisins

  1/3 cup toasted coconut flakes (optional)


  1 teaspoon grated orange zest (optional)

Instructions

Preheat oven to 350°F.

Blend oil, apples sauce, honey, brown sugar, vanilla, and eggs into a large bowl for about 1 minute to incorporate.  Add flour mix, cinnamon, and salt.  Stir to combine.  Add carrots, zucchini, nuts, raisins, coconut, orange zest, and apples to the sugar mixture and stir well.  Scoop batter into 12 paper-lined muffin tins and bake 25 minutes.