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Gluten Free Morning Glory Muffins

Enjoy these delicious and nutritious gluten-free morning glory muffins, packed with carrots, zucchini, coconut, and nuts. A perfect way to start your day!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups gluten-free all-purpose flour blend with xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 1 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 0.5 cup shredded coconut unsweetened
  • 0.5 cup chopped nuts walnuts or pecans
  • 0.5 cup raisins or dried cranberries

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. In a separate bowl, whisk together brown sugar, oil, eggs, and vanilla extract.
  4. Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
  5. Stir in carrots, zucchini, coconut, nuts, and raisins.
  6. Fill each muffin liner about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, toast the nuts and coconut before adding them to the batter.