Healthy Morning Glory Muffins [Gluten Free & Dairy Free]
Nov 01, 2022
These are the perfect muffins to have for breakfast or a snack on the go. I had extra carrots left from my garden this year and knew these morning glory muffins were perfect to make with my left over carrots.
Carrots are rich in vitamins, minerals and antioxidants. Carrots are high in vitamin A which is an essential nutrient for skin health. Carrots also help to boost your immune system and benefits your eye health.
Flax seeds contains a good source of omega-3 fatty acids, which reduce inflammation in the body. Flax seeds can improve your digestion or relieve constipation.
Apples are a good source of vitamin C and fibre, making them excellent for boosting your immune system and supporting your digestive health.
Health Morning Glory Muffins Recipe
Ingredients
1 1/4 cup gluten free flour (I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
1 cup oat flour (make your own by blending regular rolled oats in blender/food processor)
3 tablespoons ground flax seed
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
3/4 cup unsweetened applesauce
1/3 cup olive oil
1/3 cup maple syrup
1 teaspoon orange zest
1/4 cup orange juice
2 cups grated carrots
1 cup grated apple (1 medium sized apple - i used Honeycrisp apple)
1/2 cup raisins
1/2 cup chopped pecans
Instructions
1. Preheat oven 400 degrees Fahrenheit. Line muffin tin with paper or silicone liners. This recipe makes 18 muffins.
2. In a bowl, whisk together the gluten free flour, oat flour, flax seed, baking soda, cinnamon, ginger and salt.
3. In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest and orange juice.
4. Pour the dry ingredients into the large bowl with the wet ingredients. Stir until combined. Be careful to not over mix the batter.
5. Using a spatula, fold into the batter the grated carrots, grated apple, raisins, and pecans.
6. Scoop batter into the lined muffin tins, filling them to the top. You can sprinkle the top of each muffin with extra pecans or coconut sugar if desired.
7. Bake for 22-24 minutes. Insert a toothpick in the center of the muffin to ensure it comes out clean. Cool muffins for 10 minutes then enjoy! Store in an airtight container at room temperature for about 4 days. You can also freeze muffins for up to 3 months, this way you can grab a muffin snack for whenever you please. For freezing your muffins you can individual wrap them in aluminum foil or place then in a freezer bag.
Enjoy!
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