GF Morning Glory Muffins (Moist & easy)
These easy GF muffins are a flavorful way to start the day. Made with grated carrots and fresh apples, they're soft, moist, and delicious. They’re perfect for breakfast, brunch, or an on-the-go snack.
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking soda
- Pinch of salt
- 2 teaspoons ground cinnamon
- 3/4 cup light brown sugar
- 3/4 cup natural oil
- 2 eggs room temperature
- 2 cups shredded carrots shredded at the last minute
- 1 apple peeled, seeded, and cubed
- 1/2 cup raisins
- 1/2 cup walnuts chopped and toasted
Instructions
- Preheat the oven to 350°F (180ºC). Line 16 muffin cups with liners or lightly grease them.
- Whisk together gluten-free all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl, beat the sugar with the oil. Add the eggs one by one, beating well after each addition. Add the shredded carrots and the cubed apple and mix.
- Add the dry ingredients to the carrot mixture and mix until well incorporated. Add the walnuts and raisins and mix.
- Pour the mixture into the prepared pan. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes or until golden brown on top. A toothpick inserted into the center of the muffins should come out clean, with no streaks of batter.
- Let cool before removing to a wire rack.
Notes
Storing: Store the muffins covered at room temperature for 2 days or in the refrigerator for up to a week. You can also freeze them in an air-tight container or freezer bag.
Carrots: Grate them at the last minute so they don’t release much liquid. If they do release liquid when you’re about to add them, squeeze it before doing it.