Morning Glory Muffins (gfcf)

These were hearty and delicious. Also gfcf, so Liam was able to gobble them up too. Lately he's been (a teeny bit) more open to trying new foods and textures and that little window of opportunity is all i need :)

The original Morning Glory muffin recipe can be found here:
Morning Glory Muffins (gfcf)

Ingredients:

• 1 1/4 cups sugar
• 2 1/4 cups gluten-free all purpose flour mix (if your mix contains xanthan gum or guar gum don't add the additional 1 teaspoon gum to the recipe)
• 1 teaspoon guar gum OR xanthan gum
• 1 tablespoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups grated carrots (about 4 large carrots)
• 1 large peeled and shredded apple
• 8 ounces drained, crushed pineapple
• 3/4 cups raisins
• 1/2 cup shredded, sweetened coconut
• 1/2 cup coarsely chopped walnuts or pecans
• 3 large eggs
• 1 cup light olive oil OR canola oil
• 1 1/2 teaspoon vanilla

Preparation:

Preheat oven to 350° F / 176° C

Grease standard muffin pan or line with paper muffin cup liners.

In a large mixing bowl combine sugar, gluten-free flour blend, guar gum OR xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.

In a separate large bowl combine shredded carrots, apples, crushed pineapple, raisins, coconut and nuts. Stir to thoroughly mix.

Add the fruit, vegetable, nut mixture to the dry ingredients followed by eggs, oil and vanilla. Beat the mixture to thoroughly combine ingredients.

Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Yield: About 2 dozen standard size muffins

Love and light, 

A