Delicious and tender Gluten Free Morning Glory Muffins loaded with fresh fruit and vegetables, crunchy walnuts, sweet coconut and chewy dried cranberries. These Morning Glory Muffins are jammed pack with everything good making them a great start to your day!
A healthier take on the classic morning glory muffin made with nuts, a whole grain flour, fruits AND veggies. Breakfast really doesn’t get much better.
I mean, we are having vegetables with our breakfast, people!
Muffins are a great grab-and-go style breakfast (or a quick and easy afternoon snack) and these Morning Glorys are made not only gluten free but dairy free too.
Let’s make some muffins!
I also love a few extra (usually) sweet and (most of the time) delicious bites this time of year. And these morning glory’s are my current obsession!
MORE ABOUT THESE GLUTEN FREE MORNING GLORY MUFFINS RECIPE…
These muffins really are a treat! Sweetly spiced cake with cinnamon and ginger meets moist and delicious carrot cake meets apples and cranberries meets healthier take on breakfast.
The almond flour base makes these muffins super light and tender. Seriously, you need to start baking with almond flour (aka almond meal) pronto. So moist. So tender. So light and fluffy. So delicious.
Because all muffins, gluten free included, need to be tender and delicious.
SIDE NOTE/GLUTEN FREE BAKING TIP:
The oat flour and tapioca starch here kind of replaces an all-purpose gluten free flour blend. I don’t like a lot of the gluten free flour blends out there. Most of them contain rice flour, which I find to be too gritty and almost pasty. I’ve never really liked the texture it gives my baked goods so instead I do my own thing with a combination of a GF whole grain flour (like oats!) and a GF starchy flour (like tapicoa!). More often than not, you need the combination of both a sturdy, protein-rich flour, like the oat, and a soft, starchy flour, like the tapioca, in order to mimic the protein-starch ratio (and therefore get that same consistency) of what is the standard in baking, wheat. The result is a soft and tender muffin that rises well, doesn’t sink in the middle and holds together while you are eating it. I have tried these muffins with just oat flour and the result was very much less than delicious.
But the best part of these muffins is all those mix-ins! The sweet coconut. The crunchy walnuts. The chewy cranberries. (Or raisins, if you do raisins. I do not do raisins.) The grated apples and carrots. There’s seriously so much texture and flavour and delicious things in these Morning Glory muffins!
And fear not about only getting eating these muffins for breakfast. The make a great afternoon snack too. And dessert? You betcha! Stick a batch in the freezer so you always have a morning glory ready to go? Absolutely!
Because it doesn’t really matter what time of day it is, I’m going to enjoy one of these muffins!Print
Delicious and tender Gluten Free Morning Glory Muffins loaded with fresh fruits and vegetables, crunchy walnuts, sweet coconut and chewy dried cranberries. These Morning Glory Muffins are jammed pack with everything good making for a great start to your day!
- 1 cup almond flour
- 1/4 cup gluten free oat flour (ground up oats)
- 1/4 cup tapioca starch (or use corn starch or arrowroot flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 Eggs
- 1/2 cup unsweetened apple sauce
- 2 tablespoons oil
- 1/4 cup sugar (I prefer organic cane sugar)
- 1 teaspoon vanilla extract
- 1/4 cup sweetened, shredded coconut
- 1/4 cup tart apple, grated with most of the juice squeezed out (I used 1 small Macintosh apple)
- 1/4 cup carrot, peeled, grated with most of the juice squeezed out (I used 1 small carrot)
- 1/4 cup raw walnuts, roughly chopped
- 1/4 cup sweetened, dried cranberries, roughly chopped
- Preheat oven to 350F and line a standard muffin tin with baking cups.
- In a mixing bowl add almond flour, oat flour, tapioca, baking powder, baking soda, ginger, cinnamon, and salt. Whisk until well combined. Set aside.
- In a large mixing bowl, whisk together eggs, apple sauce, oil, sugar and vanilla.
- Using a spatula, fold in the flour mixture in two additions. (Using half of the flour mixture first, mix until it is well combined. Repeat with the remaining flour.)
- Fold in the coconut, apple, carrot until combined then the walnuts and cranberries.
- Divide batter evenly among the 12 baking cups.
- Bake for 18-20 minutes until just golden brown around the edges of the muffins and a toothpick inserted into a muffin comes out with a few moist crumbs.
- Let cool in the muffin tray for 10-15 minutes then transfer muffins to a cooling rack to cool completely.
- Store in an airtight container for up to 3 days. These muffins freeze well too.