Gluten-Free Morning Glory Muffins

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg 0.5 tsp ground nutmeg
• 0.25 tsp ground ginger 0.25 tsp ground ginger
• 2 tsp certified gluten-free baking powder 2 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 2 large eggs 2 large eggs
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup milk 0.5 cup milk
• 2 tbsp melted coconut oil 2 tbsp melted coconut oil
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 1 cup shredded carrots 1 cup shredded carrots
• 0.5 cup grated apple 0.5 cup grated apple
• 0.5 cup raisins 0.5 cup raisins
• 0.5 cup chopped walnuts 0.5 cup chopped walnuts

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or grease it well. In a large bowl, whisk together the certified gluten-free all-purpose flour blend, ground cinnamon, ground nutmeg, ground ginger, certified gluten-free baking powder, and salt until thoroughly combined and no clumps remain. This ensures even distribution of leavening and spices.

2. 2

   In a separate medium bowl, whisk the two large eggs until lightly beaten. Then, whisk in the granulated sugar until well incorporated, followed by the milk, melted coconut oil, and pure vanilla extract. Continue whisking until the wet ingredients are smooth and emulsified, creating a fragrant liquid base.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined; do not overmix, as this can lead to tough muffins. Then, carefully fold in the shredded carrots, grated apple, raisins, and chopped walnuts until they are evenly distributed throughout the batter. The batter should be thick and studded with the additions.

4. 4

   Let the batter rest for about 5 minutes, allowing the gluten-free flour blend to hydrate properly. This step helps improve the texture of the final muffins. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake for approximately 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown and spring back when lightly touched.

5. 5

   Once baked, carefully remove the muffins from the muffin tin and let them cool on a wire rack for a few minutes before serving warm. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

Nutrition (per serving)

Tips & Notes

• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.