Gluten-Free Morning Glory Muffins

Gluten-Free Morning Glory Muffins

Makes 18 muffins
Gluten-free flours combine with apples, carrots, zucchini, raisins and walnuts in these satisfying and nutritious muffins. You can also try our Whole Grain Morning Glory Muffins.
  • 2/3 cup canola oil
  • 1/2 cup evaporated cane sugar
  • 1/4 cup natural brown sugar
  • 1 teaspoon gluten-free vanilla extract
  • 3 eggs
  • 1 cup quinoa flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup seedless raisins
  • 1/4 cup toasted coconut flakes
  • 1 teaspoon grated orange zest
  • 1 tart red apple, unpeeled, cored, and finely chopped
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Preheat oven to 350°F.

Put oil, cane sugar, brown sugar, vanilla and eggs into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside.

Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum, and salt into a second large bowl and stir well. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest, and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.
Nutritional Info: 
Per Serving: Serving size: 1 muffin/73g-wt., 220 calories (100 from fat), 11g total fat, 1.5g saturated fat, 35mg cholesterol, 220mg sodium, 27g carbohydrates, (2 g dietary fiber, 13g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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