Gluten-Free Morning Glory Muffins

Morning Glory Muffins are one of my husband's favorite muffins, so I have spent extra time tweaking this recipe. So far this jewel of a recipe is the best. This muffin is a combination of sweet and savory. It is rich with nutrients and fiber yet doesn't have that cardboard texture most high fiber muffins have. Give it a try and enjoy the deep flavors.

Gluten-Free Morning Glory Muffins

Ingredients:

Flour:  Combine the ingredients below for a flour mix or use 2 cups of King Arthur GF Flour

            eZG GF Flour Mix

            ½ cup almond flour

            ¼ cup of flax meal

            ½ cup brown rice flour

            ¼ cup coconut flour

            ¾ cup potato starch

            ADD to flour mix and whisk to aerate:

            1 ½ tsp of baking powder

            ½ tsp baking soda

            ½ tsp guar gum

•   1/3 coconut oil

•   1/3 cup of apple sauce
•   1/2 cup  organic cane sugar
• 
  1/4 cup natural brown sugar or coconut palm sugar
•   
1 teaspoon gluten-free vanilla extract
•   
2 eggs
•   1 1/2 teaspoons ground cinnamon
• 
  1/2 teaspoon salt
• 
  1 cup finely grated carrots (2 small carrots)
• 
  1/2  cup finely grated zucchini (about ¼ of a zucchini)
•   1 tart apple, unpeeled, cored, and chopped
• 
  1/2 cup seedless raisins
•   1 teaspoon grated orange zest (optional)

Instructions

Preheat oven to 350°F.

Blend oil, apples sauce, cane sugar, 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, raisins, orange zest, and apples to the sugar mixture and stir well.  Scoop batter into 12 paper-lined muffin tins and bake 20 -25 minutes








Inspiration by:  thepurepantry.com
Photo by: http://stalkerville.net/recipe/coconut-flour-morning-glory-muffins/