Morning Glory Muffins

Servings: 10 Muffins

Prep Time: 10

Cook Time: 12

You'll find it hard to believe these soft and delicious morning glory muffins are gluten-free!

5 from 9 votes

Print Pin

Ingredients

⅓ cup packed brown sugar
½ cup butter, or coconut oil (solid)
1 egg
¾ cup milk
1 ½ teaspoons vanilla
1 ¼ cups gluten-free all-purpose flour mix
2 tablespoons flax meal
1 ½ teaspoons pumpkin spice
2 teaspoons baking powder
½ teaspoon salt
2 medium carrots, grated
½ cup golden raisins

Instructions

Preheat the oven to 350F and spray your muffin pan generously or line with foil liners.
In a large bowl with a hand mixer or the bowl of a stand mixer, cream the brown sugar and non-dairy spread.
Add the flax-egg, non-dairy milk, and vanilla into the creamed butter and sugar. Mix on medium speed, pausing to scrape the sides until the mixture is combined.
In a medium bowl, combine the gluten-free flour, flax meal, pumpkin spice, baking powder, and salt. Slowly add the flour mixture to the wet ingredients and mix at medium-low speed.
Once combined, add the grated carrot and raisins and fold to combine.
Scoop the batter into the muffin pan.
Bake the muffins for 12 to 15 minutes until a toothpick comes out clean. Remove the muffins from the oven and allow them to cool down to room temperature.

Notes

A flax egg is an egg substitute made using ground flaxseed. To make it, mix 1 tablespoon ground flaxseed and 3 tablespoons warm water in a small bowl. Wait for 5 minutes until a gel-like substance forms, and add it to the recipe.

If your all-purpose gluten-free flour does not have xanthan gum listed in the ingredients, I recommend you add ¼ teaspoon of xantham gum to the dry ingredients before mixing.

Nutrition