I wanted to do some sort of muffin recipes on mondays in March series… but I starting thinking about what recipes to share with ya’ll and realized that I pretty much just like morning glory muffins. Every muffin I truly make on the regular is some spin-off or variation of morning glory muffins.  So, since I really only want to share recipes that I truly LOVE, the series idea fizzled quickly.

With that said, morning glory muffins are my jam!  A bakery near us, makes some pretty fab ones!  They were my gold standard for a looong time because they are so moist and full of flavor.  I could probably eat 5 of them at a time.  While this is mostly because they are super delicious, its also because they really aren’t that filling or nutritious – lots of refined sugar and flour.  So I wanted to make a filling, super moist, flavorful, and protein rich muffin without all the the refined sugars or flours.  And even though its healthy, it must taste delicious – not like health food.  You know?  Basically, the holy grail of healthy muffins… No biggie;)  

Well, these are those muffins.  They are filling, moist, flavorful, dairy-free, and naturally sweetened with maple syrup, shredded carrots, and apple.  Thanks to a mixture of brown rice flour and garbanzo bean flour, each muffin contains 4 grams of protein AND is gluten-free (Heck, yes!).  And all that shredded fruit and veg equates to lots fruit based fiber.

So lets revert to that whole gluten-free thing.  I do not set out to create gluten free baked goods.  Ever.  Unless I’m cooking for someone with a gluten allergy, I seldom make a concerted effort to develop a recipe around the presence or absence of gluten content. In my humble opinion, a gluten free chocolate chip cookie will never be as tasty as the real thing, so why do it? (Allergies aside.)  The same is true for these muffins.  I did not set out for them to be gluten free.  I wanted to create a filling and protein rich version of the classic muffin and used a combination of flours that just so happen to be gluten-free to do so.

I hate to say it but these babies were just as good after a day or two.  Smear some coconut oil or almond butter on them for a little added oomph if you want to (You should try it. Its tasty), but 99% of the time we are grab-and-go muffin people.  We bring these hiking, camping, and road tripping… But most of the time I’m holding the muffin in the mouth while I run out the door with one shoe on and my hair in a top knot.  Thats me on most mornings.  Super glamorous over here.

Eating a muffin called a “morning glory” makes me feel like one of these days my mornings will live up to the muffin’s name sake.  One day, my hair will look perfect, my clothes will all be super chic and perfectly pressed, and someday I’ll earn how to do my make-up like people who post how-to videos online.  But in my adult life, I’ve eaten more than my fair share of morning glory muffins, and those things have yet to materialize for me.  So, I’ll just stick to the muffins.

The Best Morning Glory Muffins (GF)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 15

    For muffins:
  • 2/3 cup raisins (I do a heaping 2/3 cup!)
  • 1 large granny smith apple, peeled, cored, and grated
  • 2 cups grated carrot
  • 4 tsp. grated ginger
  • 1 cup unsweetened shredded coconut
  • ½ cup maple syrup
  • 3 eggs, lightly beaten
  • 2 tsp. vanilla extract
  • ½ cup coconut oil melted
  • ¼ cup unsweetened plain nut milk (I used almond milk)
  • 1 ½ cups brown rice flour
  • ½ cup chickpea flour (a.k.a. garbanzo bean flour)
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. kosher salt
  • For topping:
  • Unsweetened coconut shreds, Demerara sugar, and/or finely chopped dried ginger.

Preheat oven to 350 degrees.

Line muffin tin(s) with 15 paper liners.

Place raisins in a bowl of warm water for 15 minutes to plump them up.

In a large bowl, combine brown rice flour, chickpea (garbanzo bean) flour, cinnamon, baking powder, baking soda, and salt. Whisk to combine.

In a 2nd large bowl, combine shredded apple, carrot, and ginger. Mix in shredded coconut, eggs, coconut oil, and vanilla using a wooden spoon. Mix just until combined. Do not over mix.

Carefully mix 1/2 of dry ingredients into the wet. Then add nut milk and mix just until combined. Add remaining dry ingredients. Drain water from raisins and press dry. Scoop a heaping 1/4 cup of batter into each of the 15 paper muffin tin liners. OPTIONAL: If desired, top each muffin with unsweetened coconut shreds, chopped candied ginger, and/or demerara.

Bake for 25-30 minutes or until knife inserted in the middle comes out clean. After removing from the oven, cool in muffin tin for 3-5 minutes. Then remove muffins from the tin and continue to cool on a cooling rack.