Gluten Free Dairy Free Morning Glory Muffins are a delicious and healthy way to start your morning. They are loaded with nutrients and are sure to become a favorite in your breakfast rotation.
12
Servings
14
Ingredients
11
Comments
Ingredients
- 1 cup Flour, Gluten Free All-Purpose
- ½ cups Rolled Oats, Gluten Free
- 2 teaspoons Baking Powder
- 2 teaspoons Cinnamon
- ½ teaspoons Salt
- ¼ teaspoons Allspice, Ground
- 2 individual Egg
- 1 cup Applesauce
- ⅓ cups Honey
- 2 teaspoons Vanilla Extract
- ¼ cups melt Coconut Oil
- 2 cups grate Carrot
- ½ cups Coconut, Shredded, Unsweetened
- ½ cups Raisins
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine flour, oats, baking powder, cinnamon, salt and allspice in a mixing bowl.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine flour, oats, baking powder, cinnamon, salt and allspice in a mixing bowl.
- In another mixing bowl, combine eggs, applesauce, honey and vanilla.
- Whisk in coconut oil.
- Gently stir in flour mixture until just combined.
- Fold in carrots, coconut and raisins.
- Grease muffin pans with nonstick cooking spray.
- Divide batter among greased muffin pans.
- Bake at 350 degrees for 30-35 minutes.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 215
- Total Fat
- 8g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 38mg
- Sodium
- 195mg
- Total Carbohydrates
- 34g
- Fiber
- 2g
- Sugar
- 16g
- Protein
- 3g
- WW Freestyle
- 9
11 Comments
Join the discussionI’m a total fan of morning muffins and I also try to make them as healthy as possible. These are definitely going on my list of recipes to try.
What ratio of flour and starch would you suggest for the flour blend?
Hi Lisa. The flour blend that I personally make and recommend is http://www.glutenfreelyfrugal….. I hope this helps as you can look at the ingredients and compare.
My 3 year old son and I made these today. The only change I made was adding chopped apples. They were moist and delicious. Thanks!
OH that sounds like a wonderful addition!
I didn’t have applesauce handy, but I did have an apple–I peeled it and chopped it up in the food processor and used it instead. The recipe still turned out delicious. Moist and sweet, but not too sweet. Thank you!
I just made these yesterday and they are so delicious! I used unsweetened apple sauce and upped the amount by an extra half a cup because I live in the high rockies, for anyone adjusting for altitude, I also baked them at 375 instead of 350.
I just made these and they are a hit! I made them into mini muffins for my toddler, and added sunflower seeds , apple chunks and figs as well. Delicious! Love the chewiness of them!!
That sounds delightful! Thank you for sharing!
What could I use instead of apple sauce, coz it’s the only ingredient I don’t have and I am dying to try this out!!
I would start with peach or apricot puree, banana puree, or pureed prune. Enjoy!