Morning Glory Muffins (Gluten-Free Recipe)
You'll find it hard to believe these soft and delicious Morning glory breakfast muffins are gluten-free!
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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
Prep:
- Preheat the oven to 350F and spray your muffin pan generously or line with foil liners.
Make the batter:
- 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 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:
- 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
- If your all-purpose gluten-free flour does not have xanthan gum listed in the ingredients, I recommend you add ¼ teaspoon of xanthan gum to the dry ingredients before mixing.
Nutrition
Serving: 1 muffin | Calories: 149kcal | Carbohydrates: 30.3g | Protein: 1.9g | Fat: 5g | Saturated Fat: 0.9g | Sodium: 107mg | Fiber: 1.4g | Sugar: 12.1g
