Wheat Free Classic Morning Glory Muffins
Total time50 min
Prep time20 min
Cook time25 min
4.7(13)
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Learn more →Ingredients
12 servings
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 cup granulated sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 cups grated carrots (about 3 medium carrots)
- 1 medium apple, peeled and grated
- 1 can (8 oz) crushed pineapple, drained
- ½ cup sweetened shredded coconut
- ½ cup raisins
- ½ cup chopped walnuts or pecans
- 3 large eggs
- ⅔ cup vegetable oil
- 2 tsp vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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