Moist Gluten-Free Morning Glory Muffins (One Bowl)

Name: Moist Gluten-Free Morning Glory Muffins (One Bowl)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup unsweetened applesauce; ½ cup (117 g) packed light brown sugar; ¼ cup (53 g) oil (any preferred); ¼ cup (85 g) honey; 2 large eggs; 2 teaspoons orange zest; ¼ cup (28 g) orange juice (squeezed from zested orange); 2 teaspoons vanilla extract; 1 cup (116 g) grated carrot (peeled first (about 1 large)); 1 cup (118 g) grated apple (peeled first (about 1 large)); ½ cup (85 g) raisins; ½ cup (40 g) shredded coconut; ½ cup (63 g) chopped pecans; 1 ½ cup (214 g) gluten-free all purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon salt

5 steps

Prep:15minCook:25min

If you are looking for gluten free breakfast ideas, these morning glory muffins made with gluten-free flour, carrots, apples, coconut, raisins, and a hint of orange are an easy recipe to start your day. Adding applesauce the muffin batter means the crumb is extra moist without requiring a lot of oil. Plus, these one-bowl gluten-free morning glory muffins use my favorite, simple GF muffin tricks so they bake up light and fluffy without a gummy, dense texture!

Updated at: Thu, 21 Nov 2024 16:20:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories202.2 kcal (10%)

Total Fat9.9 g (14%)

Carbs30.9 g (12%)

Sugars17 g (19%)

Protein2.1 g (4%)

Sodium153.5 mg (8%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

½ cupunsweetened applesauce

½ cuplight brown sugar

¼ cupoil

¼ cuphoney

2 teaspoonsorange zest

¼ cuporange juice

squeezed from zested orange

2 teaspoonsvanilla extract

1 cupcarrot

grated, peeled first

1 cupapple

grated, peeled first

½ cupraisins

½ cupcoconut

shredded

½ cuppecans

chopped

1 ½ cupgluten-free all purpose flour

2 teaspoonsbaking soda

2 teaspoonsground cinnamon

½ teaspoonground ginger

¼ teaspoonsalt

Instructions

Step 1

Line standard-size muffin cups with paper liners or grease with nonstick cooking spray. The oven preheats later while the muffin batter rests. (This allows time for the gluten-free starches to soften and hydrate with the liquids.)

Step 2

In a large mixing bowl, whisk together the applesauce, brown sugar, oil, honey, eggs, orange zest, orange juice, and vanilla extract.

Step 3

Stir in the grated carrots, apples, raisins, coconut, and pecans. Then stir in the remaining dry ingredients. Stir well until no flour pockets remain.

Step 4

Preheat the oven to 350ºF. Use a large trigger scoop to divide the batter between the cupcake liners. The batter will come up almost all the way to the top (see pic in post). The batter will make 16 muffins. Set aside for 15 minutes while the oven finishes preheating.

Step 5

Bake for 25 minutes, rotating the pans halfway through. They are done when the tops are fully set and a toothpick comes out clean. With gluten-free baking, it's better to slightly error on the side of over baking because sometimes they look "done" before they are set all the way through. Cool in pan for 5 minutes before turning onto a wire rack.

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