Gluten-Free / Dairy-Free Morning Glory Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
Ingredients:1 1/4 cups sugar2 1/4 cups gluten-free all purpose flour mix (if your mix contains xanthan gum or guar gum don't add the additional 1 teaspoon gum to the recipe)1 teaspoon guar gum OR xanthan gum1 tablespoon cinnamon2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon salt2 cups grated carrots (about 4 large carrots)1 large peeled and shredded apple8 ounces drained, crushed pineapple3/4 cups raisins1/2 cup shredded, sweetened coconut1/2 cup coarsely chopped walnuts or pecans (did not include in nutritional calculation)3 large eggs1 cup light olive oil OR canola oil1 1/2 teaspoon vanilla
Preparation:
Preheat oven to 350° F / 176° C
Grease standard muffin pan or line with paper muffin cup liners.
In a large mixing bowl combine sugar, gluten-free flour blend, guar gum OR xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.
In a separate large bowl combine shredded carrots, apples, crushed pineapple, raisins, coconut and nuts. Stir to thoroughly mix.
Add the fruit, vegetable, nut mixture to the dry ingredients followed by eggs, oil and vanilla. Beat the mixture to thoroughly combine ingredients.
Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 (15 for minis) minutes, or until a toothpick inserted in the center comes out clean.
Yield: About 2 dozen standard size muffins or 72 mini muffins
Serving Size: makes 72 mini muffins
Preheat oven to 350° F / 176° C
Grease standard muffin pan or line with paper muffin cup liners.
In a large mixing bowl combine sugar, gluten-free flour blend, guar gum OR xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.
In a separate large bowl combine shredded carrots, apples, crushed pineapple, raisins, coconut and nuts. Stir to thoroughly mix.
Add the fruit, vegetable, nut mixture to the dry ingredients followed by eggs, oil and vanilla. Beat the mixture to thoroughly combine ingredients.
Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 (15 for minis) minutes, or until a toothpick inserted in the center comes out clean.
Yield: About 2 dozen standard size muffins or 72 mini muffins
Serving Size: makes 72 mini muffins
Nutritional Info Amount Per Serving
- Calories: 66.3
- Total Fat: 3.4 g
- Cholesterol: 2.6 mg
- Sodium: 46.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.8 g
- Protein: 0.9 g
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