Carrot Morning Glory Muffins (Gluten Free Optional)

A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!



Step: 1

Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.

Step: 2

Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.

Step: 3

With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.

Step: 4

Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.

Step: 5

Gently stir in the flour mixture just until it is incorporated–don’t over mix. The batter will be very thick.

Step: 6

Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.

Step: 7

Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.


Per Serving: 215 calories; protein 4.1g; carbohydrates 31.1g; fat 8.7g; cholesterol 41.2mg; sodium 210.6mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.

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