Gluten-free Good Morning Muffin

Gluten-free Good Morning Muffin

sya good morning with 4 muffins on a green and orange speckled beige countertop
Easy | 45 MIN prep, 35 MIN baking | 12 Muffins

These muffins are so yummy and it’s a great way to get veggies into a muffin that both kids and adults enjoy. This version is tweaked from an Emeril Lagasse recipe to make it a little healthier and gluten-free.

You can make these delicious muffins either gluten-free, with all-purpose or wheat flour and the eggs can be replaced with apple sauce to make them vegan.

We have found that it’s hard to find organic gluten-free flour blends so we make our own based on one created by America’s Test Kitchen. We leave out the nonfat milk powder though so they can be dairy-free. You can purchase many organic gluten-free flours online if you cannot find them at your local store.

Ingredients

  • 2 cups gluten-free flour mix* see note below
  • 1 teaspoon xanthan gum
  • ¾ cup agave syrup, coconut sugar, whole sugar, monk fruit or maple granules**
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup grated carrots
  • 1 cup grated, peeled parsnips
  • ¼ cup chopped dates
  • ¼ cup raisins or currants
  • ½ cup toasted pecans or walnuts
  • ½ cup shredded coconut
  • 1 Granny Smith apple
  • 2 eggs or see the sidebar for vegan egg replacement options
  • 1 cup organic sunflower oil
  • 2 teaspoons vanilla extract

Directions

  • Position a rack in the center of the oven and preheat to 350º F.
  • Line a muffin pan with unbleached muffin cups or use silicon muffin pans so they will pop right out.
  • Mix the dry ingredients: Sift the flour, baking soda, cinnamon, and salt into a mixing bowl. *If you are using maple granules or sugar rather than one of agave add it to the dry ingredients.
  • Stir in the carrots, parsnips, raisins, pecans, coconut, and apple.
  • In another bowl, combine the eggs, sunflower oil, agave (if that’s what you’re using instead of maple granules or sugar) and vanilla extract and whisk until smooth.
  • Add the wet mixture to the dry ingredients and stir until the batter is well mixed.
  • Using an ice cream scoop, scoop up the batter and fill the muffin cups.
  • Bake until the muffins spring back to the touch and are golden brown, about 35 minutes.
  • Using oven mitts or potholders, carefully remove the muffin pans from the oven and transfer to a wire rack to cool for 5 minutes or so.
  • Remove the muffins from the muffin pan and set them aside to cool completely

Notes

*A note about gluten-free flour blends. In The Nourishing Well Kitchen, we make our own blend using America’s Test Kitchen’s recipe, minus the nonfat milk powder. There are a number of nice gluten-free flour mixes on the market now, but each will lend a slightly different texture to the muffins.

Substitutions

**Agave syrup can be substituted with equal amounts of maple syrup or 1 cup maple granules, monk fruit, or whole sugar. You can also try coconut nectar (liquid). Each will lend a different flavor to the muffins and you may need to experiment with changing the proportions slightly to get the desired level of sweetness.

Source

Adapted from a recipe by Emeril Lagasse

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