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Gluten-Free, Casein-Free Morning Glory Muffins
Muffins that are really a meal - an easy breakfast treat that full of goodies and low in sugar.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Gluten-Free
Servings:
24
Author:
Rachel
Ingredients
3
eggs
3/4
cup
coconut oil
3/4
cup
unsweetened almond milk
1
tsp
vanilla
2
cups
All-Purpose Gluten-Free Flour
3/4
tsp
konjac powder
1
cup
brown sugar
2
tsp
baking soda
2
tsp
cinnamon
1/2
tsp
salt
2
medium carrots
shredded
1/2
cup
shredded
unsweetened coconut
1/2
cup
raisins
1/2
cup
slivered almonds
Instructions
Preheat oven to 350 degrees. Spritz 24 muffin cups with cooking spray. Place a paper liner in each.
In a mixing bowl, beat eggs, coconut oil, almond milk, and vanilla on medium for 1 minute.
Add flour, brown sugar, baking soda, cinnamon and salt. Beat until just combined, but don't overmix!
Add carrots, coconut, raisins and the almonds.
Spoon batter into liners, filling each about half-full.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire racks.
Notes
The original recipe that inspired me to make these tasty muffins was "Morning Glory Muffins" in Dash (a cooking insert in my local newspaper).