Morning Glory Muffins

These muffins are full of great taste and texture!

~ Gluten & Dairy Free ~

12 large muffins or 24 mini muffins


2 cups carrots, grated

1/2 cup unsweetened applesauce

1/2 cup olive oil or vegetable oil

3 eggs or 3 tbsp ground flaxseed with 6 tbsp of hot water (let sit for a minute) 

2 tsp gluten-free vanilla

1 apple, peeling and cut into tiny pieces

1/3 cup unsweetened shredded coconut

1/4 cup chopped pecans or walnuts

1/3 cup raisins

1 1/2 cups gluten-free flour blend (I used 1 cup brown rice flour and 1/2 cup pancake mix)

3/4 cup coconut palm sugar or brown sugar

2 tsp baking soda

2 tsp baking powder

1/2 tsp xanthan gum

A dash sea salt

1/2 tsp ground allspice

1/4 tsp ground nutmeg

2 tsp ground cinnamon

1) Preheat oven to 350 degrees.


2) In a large bowl or in a stand mixer add all the wet ingredients, mix well. In a separate bowl mix, all the dry ingredients then add them to the wet.

3) Using a lined muffin pan, fill muffin cups.

4) Bake large muffins for about 18-20 minutes, or mini muffins for 10 minutes, or until cooked in the centre when pierced with a fork.

5) Store in a covered container at room temperature or you can freeze them.

Tips: I choose to use Royal Gala Apples as they have a firmer texture. I have also used Granny Smith Apples and they worked nicely. Just use whatever apples you have.
For the nuts in this recipe, I used pecans because they are a bit sweeter than walnuts. But you can use walnuts or just leave out the nuts if you prefer. 
Here is a great breakfast idea, a morning glory muffin and Green Mango Protein Smoothie!
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