Oh my goodness, I can’t tell you how excited I am to share my favorite “Moist Gluten-Free Morning Glory Muffins” recipe! These little delights have been a staple in my kitchen for as long as I can remember. They remind me of lazy Sunday mornings curled up with a good book and a cup of coffee, while the warm aroma of cinnamon and baked goodness fills the house. Honestly, who can resist the harmonious blend of sweet, fruity flavors and nutty crunch?
These muffins are a fantastic way to start your day, especially if you want something delicious that fits into a gluten-free diet. They’re incredibly moist (as the name suggests!) and packed with wholesome ingredients, making them not just a treat, but a healthful choice too. Let’s dive into what makes these muffins a breakfast superstar!
What’s in Moist Gluten-Free Morning Glory Muffins?
Let’s break it down, shall we? Here’s what you’ll need for these muffins and a little sprinkle of my thoughts on each ingredient:
Gluten-Free All-Purpose Flour: This is the star ingredient that makes these muffins gluten-free while keeping them fluffy and delicious. I love using Bob’s Red Mill gluten-free flour blend; it really gives a great texture.
Rolled Oats: You can always count on oats to add a hearty texture. They also bring some added fiber to the party.
Sugar or Coconut Sugar: I often opt for coconut sugar since it has a lower glycemic index and a deliciously rich flavor. But regular sugar works just as well!
Baking Soda and Baking Powder: These two are the dynamic duo that give our muffins the lift they need. It’s the baking magic at work!
Cinnamon: Ah, the quintessential warm spice! Not only does it enhance the flavor, but it also adds a cozy aroma that makes the kitchen smell divine.
Salt: Just a pinch to balance everything out!
Grated Carrots: These add not only moisture but also a hidden veggie bonus. Plus, they provide a subtle sweetness that’s just right.
Crushed Pineapple: A dreamy touch of tropical sweetness. Just make sure it’s well-drained—no one likes soggy muffins!
Grated Apple: Adds a fruity freshness. I usually go with Honeycrisp because who doesn’t love a good crunch?
Raisins or Currants: These little gems add a lovely chewiness. If you’re a dried fruit lover like me, don’t skip this!
Chopped Walnuts or Pecans: Totally optional, but they add a delightful crunch. I’m sure you know by now that I’m a walnut fan!
Coconut Oil: Melty goodness! It not only binds everything together but also gives a subtle tropical flavor. You can use any neutral oil if that’s what you have on hand.
Large Eggs: Eggs help provide structure and leavening.
Vanilla Extract: A splash of vanilla takes these muffins to the next level of flavor.
Is Moist Gluten-Free Morning Glory Muffins Good for You?
Absolutely! Now, I’m not saying you should eat a dozen muffins for breakfast (though I won’t judge if you do!), but these muffins come packed with nutrients.
Carrots and apples provide vitamins and antioxidants, while the oats help keep you full longer due to their fiber content. Pineapple contributes a sweetness without being overly sugary, and the addition of nuts gives you healthy fats and protein.
But here’s a little heads up: keep an eye on portion size if you’re watching your sugar intake, especially if you decide to add honey or maple syrup for an extra drizzle of sweetness.
Ingredients List
– 1 cup gluten-free all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar (or coconut sugar)
– 1/2 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp cinnamon
– 1/4 tsp salt
– 1 cup grated carrots (about 2 medium carrots)
– 1/2 cup crushed pineapple, drained
– 1/2 cup grated apple (about 1 medium apple)
– 1/2 cup raisins or currants
– 1/4 cup chopped walnuts or pecans (optional)
– 1/4 cup coconut oil, melted (or any neutral oil)
– 2 large eggs
– 1 tsp vanilla extract
This recipe makes about **12 muffins**, perfect for sharing or for stocking up for the week!
How to Make Moist Gluten-Free Morning Glory Muffins?
Alrighty, let’s get our baking gloves on! Here’s how to whip these delicious muffins up:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. Your kitchen is about to smell amazing!
2. In a large mixing bowl, combine the gluten-free flour, rolled oats, sugar, baking soda, baking powder, cinnamon, and salt. Mix well until everything is evenly distributed.
3. In a separate bowl, combine the grated carrots, crushed pineapple, grated apple, raisins, and nuts (if using). Give it a good stir to mix all those fruity delights together.
4. In another bowl, whisk together the melted coconut oil, eggs, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Don’t overmix—those muffins will thank you for a light touch!
6. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. You’ll see them get a lovely golden hue; that’s your cue they’re ready!
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Elevate Your Muffin Game!
Now, let me share a couple of extra tips to make these muffins even more delightful. If you’re looking for that extra touch of moistness, you can incorporate a tablespoon of honey or maple syrup. Trust me, it’s worth it!
These muffins store beautifully in an airtight container at room temperature for up to 3 days. Or if you’re like me and can’t resist temptation, they freeze just as well for those moments when you need a quick breakfast!
Feel free to experiment with mix-ins too! Dark chocolate chips, shredded coconut, or even some fresh berries can be fun and delicious substitutions.
I really hope these “Moist Gluten-Free Morning Glory Muffins” make your mornings a little brighter! Give them a try and let me know how they turn out! Happy baking!
