Morning Glory Muffins

Ingredients

• 1 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Salt
• 2 large Eggs
• 3/4 cup Brown Sugar (packed)
• 1/2 cup Vegetable Oil
• 1/2 cup Unsweetened Applesauce
• 1 teaspoon Vanilla Extract
• 1 cup Shredded Carrots
• 1 cup Shredded Apple (Granny Smith or Honeycrisp work well)
• 1/2 cup Shredded Coconut (unsweetened)
• 1/2 cup Chopped Walnuts or Pecans

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

2. 2

   In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. 3

   In a separate bowl, whisk together the eggs, brown sugar, vegetable oil, applesauce, and vanilla extract.

4. 4

   Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

5. 5

   Gently fold in the shredded carrots, shredded apple, shredded coconut, and chopped nuts.

6. 6

   Fill each muffin cup about 2/3 full.

7. 7

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.