Gluten-Free Morning Glory Muffins (Moist & Easy)
These gluten-free Morning Glory Muffins are soft, moist, and packed with grated carrots, fresh apple, raisins, and toasted walnuts. A touch of cinnamon brings everything together, while the apple and carrots add moisture and keep the crumb tender. A flavorful muffin for an easy start to the day.
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking soda
- Pinch of salt
- 2 teaspoons ground cinnamon
- ¾ cup light brown sugar
- ¾ cup natural oil
- 2 eggs, room temperature
- 2 cups shredded carrots, shredded at the last minute
- 1 cup apples, peeled, seeded, and cubed
- ½ cup raisins
- ½ 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 brown sugar and oil together. Add the eggs one at a time, beating well after each addition. Add the shredded carrots and cubed apple and mix until evenly distributed.
- Add the dry ingredients to the carrot mixture. Mix just until combined. Add the toasted walnuts and raisins, and mix until evenly distributed. The batter is dense.
- Divide 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 the tops are golden brown and a toothpick inserted into the center comes out clean, with no streaks of batter.
- Let the muffins cool before transferring them 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 release liquid when you’re about to add them, squeeze it out before doing so.