A few weeks ago, my family and I took a 12-hour road trip to Michigan. Trips like this take planning, patience, and delicious portable food — especially with a 3-year-old.
Among the food and goodies we packed for our road trip was a batch of Morning Glory Muffins that I made special for my Gluten-free/Dairy-free (GF/DF) husband, David. These Morning Glory Muffins are always DF, but to make them GF I use Bob’s Red Mill Gluten-Free All-Purpose Flour.
There are a ton of ingredients that go into these muffins, but some might surprise you.
In addition to GF flour, there’s also carrots, coconut flakes, apples, pecans and raisins in Morning Glory Muffins. They all go perfectly together, giving you a muffin that tastes like carrot cake. It’s got a warm, cinnamon flavor mixed with a variety of sweet flavors. What’s not to love?
Once the ingredients have been combined according to the recipe, you’ll fill each muffin cup 3/4 of the way full.
Just bake on 375ºF for 18-20 minutes, or until the muffins are fully cooked. You’ll know they’re done when you insert a toothpick in the middle of a muffin and it comes out clean.
Gluten-Free/Dairy-Free Morning Glory Muffins
- 2 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/4 cup sugar
- 1 1/2 cup finely shredded carrot
- 3/4 cup flaked coconut
- 1/2 cup raisins
- 1/2 cup pecans, chopped
- 1/2 cup vegetable oil
- 3 eggs, slightly beaten
- 1/2 teaspoon vanilla
- 2 large Granny Smith apples, peeled, cored and shredded
Combine flour, baking soda, salt, and cinnamon by sifting them together in a large bowl. Stir in sugar. Add carrot, apples, coconut, raisins, and pecans. In a separate bowl, combine oil, eggs and vanilla; add to dry ingredients, stirring just until moistened. Spoon the batter into greased a muffin pan, filling each cup ¾ full.
Bake at 375ºF for 18-20 minutes.