Prep 10 mins
Cook 20 mins
I always loved Morning Glory muffin recipes, but when I found I needed to be gluten-free I kissed those good-bye. I decided I'd like to try to create my own as a way for me to continue to enjoy it and to sneak some fiber/veggies into my kids. Here's what I came up with. Note: Food.com doesn't recognize King Arthur Gluten-Free Muffin Mix, but I specifically use it.
- 8 ounces baking mix (King Arthur Gluten-Free Muffin Mix, about 1.5 cups)
- 1⁄2 cup rolled oats (certified gluten-free)
- 2 tablespoons whey protein
- 1 tablespoon soy protein
- 4 ounces unsweetened applesauce
- 2 tablespoons canola oil or 2 tablespoons light olive oil or 2 tablespoons butter, melted
- 3 eggs, large
- 3⁄4 cup milk (your choice)
- 2 teaspoons cinnamon, ground
- 2 teaspoons ginger, ground
- 1 teaspoon allspice, ground
- 2 teaspoons vanilla extract (gluten-free)
- 1⁄2 cup carrot, grated (about 1 medium sized)
- 1⁄2 cup coconut, flaked and unsweetened
- 1⁄2 cup golden raisin
- In a bowl, thoroughly mix first 12 ingredients (all except carrot, coconut, raisins). Fold in carrots, coconut and raisins. Batter will be runny.
- Transfer batter into muffin pan lined with papers (foil or parchment are fantastic and don't stick).
- Bake in 375F oven for 18-20 minutes.
- Eat within 3 days or freeze. If stored in fridge in sealed container, will last up to six days.