Gluten-free Morning Glory Muffins | Robyn's Gluten-free Baking Courses

Preheat the oven to 375 degrees Fahrenheit.

Grease muffin tins using cooking spray or butter on a paper towel.

Mix together the dry ingredients: brown rice flour, gluten-free oat flour, almond flour, tapioca starch, xanthan gum, cinnamon, ground ginger, baking soda, and salt in a bowl.

In a separate bowl, crack three eggs and whisk them to break up the yolks.

Add 1/2 cup of canola oil to the eggs and whisk together.

Add 1/2 cup of brown sugar and whisk until combined.

Add 1/2 cup of sour cream and mix in, noting that dairy-free yogurt can be used as a substitute.

Add 3 tablespoons of maple syrup and 1 1/2 teaspoons of vanilla, then whisk until combined.

Prepare the add-ins: grate 1 1/2 cups of carrots, peel and grate 3/4 cup of apple, and chop 3/4 cup of walnuts.

In a large bowl, combine the liquid ingredients with the dry ingredients using a spatula, scraping the bottom to ensure all flour is incorporated.

Fold in the add-ins: shredded coconut, raisins, walnuts, carrots, and apple.

Scoop the batter into the muffin tins using an ice cream scoop, smoothing out the tops if necessary.

Bake the muffins for 20 to 25 minutes, checking for doneness at 20 minutes and rotating the pans halfway through.

Let the muffins cool in the tins for about 10 minutes before transferring them to a cooling rack.

Use a butter knife to gently lift the muffins out of the tins, ensuring they are not stuck before removing them.

Equipment Needed

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Dietary