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Gluten Free Morning Glory Muffins have a little bit of everything carrots, apples, sweet potatoes, and quinoa. They are the perfect way to start your day and give your kids something delicious and healthy, too!
There are numerous recipes for morning glory muffins and I have tried many of them. A lot of them are great, but I wanted something a little healthier and with more veggies and less fruit and sugar.
After a little experimentation my version of these gluten free muffins was born. While I reduced the sugar content by over half the muffins are still sweet. Also I added quinoa flakes for more protein and sweet potatoes for more of a vegetable punch.
The result is yumminess and my picky kids love them! That makes them a winner in my book!
Gluten Free Morning Glory Muffins
Ingredients:
- 4 eggs
- 1 TBSP vanilla extract
- 1 cup unsweetened applesauce
- 3/4 cup honey + 1 TBSP to drizzle on top
- 1 1/2 cups gluten free flour *See tips below
- 1/2 cup quinoa flakes or pre-cooked quinoa
- 1 tsp xanthan gum *See tips below
- 1 TBSP ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups grated carrots
- 2 apples
- 1 1/2 cups baked sweet potato (about 2 medium potatoes)
Directions:
- Preheat oven to 375 degrees.
- Line 24 muffin cups with paper liners or lightly grease.
- Peel, core, and chop two apples.
- Peel sweet potatoes and mash in a bowl or run through the food processor for a minute or so.
- In a stand mixer, mix together eggs, vanilla, honey, and applesauce.
- In a large bowl, shift together flour, xanthan gum, cinnamon, baking powder, baking soda, and salt.
- Slowly add flour mixture to egg mixture.
- Mix in quinoa flakes, carrots, sweet potato, and apple pieces until combined.
- Scoop batter into prepared muffin cups. Fill about 3/4 of the way.
- Bake for 15 – 20 minutes or until golden and done.
- Cool for a 3-4 minutes in pan and then flip out onto wire rack to cool completely.
- Drizzle honey on top of cooled muffins.
Makes 24 muffins
Tips:
- I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your gluten free flour does not, and most don’t, you’ll need to add 3 tsp of xanthan gum to the ingredients.
- Stovetop cinnamon applesauce is fantastic in these muffins!
- Coconut oil can be substituted for applesauce.
- Butter can be used instead of applesauce is not dairy free.
To store:
- Place completely cooled muffins in an airtight container or zip top bag.
- Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time.
To freeze:
- Place muffins on wire rack directly into the freezer.
- Flash freeze for 30 minutes.
- Remove muffins and place into zip top freezer safe bags.
- Store in the freezer for up to 6 months.
To use:
- Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.
Making a batch of these muffins is a great way to use up leftover baked sweet potatoes. The kiddos love to help peel and mash the potatoes so making a batch of muffins really becomes a fun, albeit messy, experience.
The kids love these Gluten Free Morning Glory Muffins. They really like it when I have made a batch of whipped cinnamon butter and allow it to melt inside a warmed up muffin!
Have a great day!
Brandi
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Gluten Free Morning Glory Muffins
Ingredients
- 4 eggs
- 1 TBSP vanilla extract
- 3/4 cup honey + 1 TBSP to drizzle on top
- 1 cup unsweetened applesauce
- 1 1/2 cups gluten free flour *See notes below
- 1/2 cup quinoa flakes or pre-cooked quinoa
- 1 tsp xanthan gum *See notes below
- 1 TBSP ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups grated carrots
- 2 apples
- 1 1/2 cups baked sweet potato (about 2 medium potatoes)
Instructions
- Preheat oven to 375 degrees.
- Line 24 muffin cups with paper liners or lightly grease.
- Peel, core, and chop two apples.
- Peel sweet potatoes and mash in a bowl or run through the food processor for a minute or so.
- In a stand mixer, mix together eggs, vanilla, honey, and applesauce.
- In a large bowl, shift together flour, xanthan gum, cinnamon, baking powder, baking soda, and salt.
- Slowly add flour mixture to egg mixture.
- Mix in quinoa flakes, carrots, sweet potato, and apple pieces until combined.
- Scoop batter into prepared muffin cups. Fill about 3/4 of the way.
- Bake for 15 – 20 minutes or until golden and done.
- Cool for a 3-4 minutes in pan and then flip out onto wire rack to cool completely.
- Drizzle honey on top of cooled muffins.
Notes
- I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your gluten free flour does not, and most don’t, you’ll need to add 3 tsp of xanthan gum to the ingredients.
- Stovetop cinnamon applesauce is fantastic in these muffins!
- Coconut oil can be substituted for applesauce.
- Butter can be used instead of applesauce is not dairy free.
- Place completely cooled muffins in an airtight container or zip top bag.
- Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time.
- Place muffins on wire rack directly into the freezer.
- Flash freeze for 30 minutes.
- Remove muffins and place into zip top freezer safe bags.
- Store in the freezer for up to 6 months.
- Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.
Looking for more Muffin Recipes? Then you need to check out my Recipes: Breakfast board on Pinterest!
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