I make these Morning Glory muffins any time of year but this year I made them with carrots from my garden and apples from a friends’ apple tree.
Morning Glory Muffins typically include grated carrot and apple, chopped nuts, raisins and shredded coconut. This is a delicious combination and of course it always feels like a healthy choice to put carrot in your baking.
There is a never-ending supply of gluten free muffin recipes but this is an old family recipe. We put it in our Burnett family cookbook that we printed for our family reunion in 1995. It was already an old favourite so I wanted to see if I could just make it gluten free.
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Do you have your own homemade gluten free flour mix or a favourite store bought one? Store bought gluten free flour mixes can be a great addition to your pantry. I like to make my own flour since I have those ingredients in my cupboard already. Either will work, you just need to try it.
Many gluten free bakers recommend a combination of 40% whole grain flour and 60% starch. Ideally you should be weighing flours since this gives a more accurate result. I bake with cup measurements so I share my recipes like that. For making my gluten free flour mix I weigh each flour. My current recipe is 200 g sorghum flour / 200 g millet flour / 300 g sweet rice flour / 300 g potato starch. I wrote a separate blog post with tips on making and storing your own gluten free flour mix as well as this video:
No matter what mix you use these Morning Glory Muffins are a nice treat and worth sharing with friends.
Many people struggle with baking. Every oven is different and even standard baking pans vary a bit. Then there is the oven temperature and many more factors that challenge us everyday home cooks.
My advice is to buy quality bakeware since it will likely last you for more years than you can imagine. Then it’s up to you to make notes about how long a particular recipe takes to bake in your pan and your oven. These are so many choices for baking pans that I would love to try but there is absolutely nothing wrong with all the metal pans I have. I prefer regular size muffins for everyday snacks and the mini size for a nicer presentation and to share with friends. Here are a few choices:
Let me know in the comments below if these muffins turned out for you.
|2 cups gluten free flour (I use my mix)|
|3/4 cup sugar|
|2 tsp baking soda|
|2 tsp cinnamon|
|1/2 tsp salt|
|2 cups grated carrot|
|1/2 cup raisins|
|1/2 cup chopped walnuts|
|1/2 cup coconut|
|1 apple, peeled and grated|
|2/3 cup vegetable oil|
|2 tsp vanilla|
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