I whipped up a batch of these muffins yesterday, and as I ate one this morning for breakfast, I was reminded why these are hands-down my favorite gluten-free muffin. Seriously, so good, and they are full of healthy ingredients like sweet potatoes, carrots, walnuts, and sweetened with honey. They can be made grain-free using almond flour but if that isn’t a staple in your house, simply grind up a couple scoops of old fashioned oats in your blender and substitute oat flour for the almond flour. Either way, you can’t go wrong.
The muffins are certainly more dense than a cake-like muffin, but that is exactly why I love them. My kids, however, are a bit more picky when it comes to texture, but with a handful of chocolate chips thrown in, they didn’t even seem to notice they were eating carrots. Sometimes you just have to be sneaky and work a little muffin magic!
The recipe below only makes six to eight, so if you have a larger family, you may want to double it!
Morning Glory Muffins (Gluten-free)
- 1/2 cup mashed sweet potato
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1/4 cup finely shredded carrot
- 2 eggs
- 3/4 cup almond flour OR oat flour
- 1 tsp cinnamon
- ¼ tsp cloves
- 1/8 tsp ginger
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips (optional)
- Preheat the oven to 350 degrees.
- Combine all ingredients except the chocolate chips in a large mixing bowl and blend well.
- Stir in chocolate chips if desired.
- Coat muffin tin with non-stick cooking spray (or use paper liners) and fill muffin cups.
- Bake for 25-30 minutes or until muffins are cooked through.
- Allow to cool before serving.