The Best Morning Glory Muffins (Gluten-Free)
By Jean Choi · whatgreatgrandmaate.com
50 minMakes 12 muffins
Tender gluten-free muffins loaded with grated vegetables, fruit, and chocolate chips or nuts.
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| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine a 12-cup muffin tin with liners and lightly spray with cooking spray | ||||||
| 240 ml grated zucchini (don't squeeze out liquid) | Stir together wet ingredients until combined | Mix dry into wet until few streaks remain | Fold in chocolate chips and raisins | Divide into muffin tin, fill nearly full | Bake 350°F / 175°C, 27–30 min until toothpick has few crumbs | Cool in pan 5 min, then transfer to rack |
| 240 ml grated carrot | ||||||
| 120 ml grated apple | ||||||
| 80 ml mashed banana | ||||||
| 80 ml butter or coconut oil, melted | ||||||
| 60 ml honey or maple syrup | ||||||
| 2 eggs (flax eggs will also work) | ||||||
| 2 tsp vanilla extract | ||||||
| 210 g gluten-free all-purpose flour (with xanthan gum, or regular all-purpose flour) | Whisk together dry ingredients | |||||
| 20 g unsweetened coconut flakes (or rolled oats) | ||||||
| 1 tsp baking soda | ||||||
| 1 tsp cinnamon | ||||||
| 1/4 tsp sea salt | ||||||
| 85 g chocolate chips (or chopped nuts) | ||||||
| 85 g raisins (or dried cranberries, chopped dates, or other dried fruits) | ||||||
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