Wednesday, July 8, 2009

Morning Glory Muffins

These yummy breakfast muffins were inspired by a recipe for Carrot Cupcakes at Speedbump Kitchen. I adjusted the recipe to make them gluten-free (they were already dairy/egg free).

I made them in my new silicone tall muffin pan, so they are shaped like mini-cakes! This recipe makes about 16 muffins.

Wet ingredients:
  • 2 cups carrots, grated
  • 1 apple, cored and grated
  • 1 cup crushed pineapple, drained
  • 1/2 cup raisins
  • 1/2 cup shredded coconut
  • 1 cup brown sugar
  • 1 cup safflower oil
  • 1 tsp vanilla
  • 1 Tbsp Ener-G egg replacer + 4 Tbsp water
Dry ingredients:
  • 1 cup brown rice flour
  • 3/4 cup tapioca flour
  • 1/2 cup sorghum flour
  • 1 1/2 tsp xanthan gum
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  1. Preheat the oven to 350 degrees.
  2. Whisk egg replacers and water together in medium bowl. Add all other wet ingredients and stir to combine.
  3. Whisk dry ingredients together in large bowl.
  4. Add wet ingredients to dry ingredients and stir until just blended.
  5. Fill silicone or paper-lined muffin pans almost to the top.
  6. Bake 20-25 minutes, until set on top.


  1. Thanks for doing the work for me on this one, my little boy keeps getting all rashy when I try to re-introduce wheat. My efforts with wheat-free and dairy/egg free fail so frequently that I've almost given up trying, now I'm inspired again!

  2. I'm so glad my alterations to your recipe can be a help to you. I've found that if I stick to the brown rice, sorghum, tapioca combination most things I try work out quite well. Although when I first made these I didn't have xanthan gum available so they were somewhat disastrous (although still tasty). That xanthan gum is important!

    This is my favourite muffin recipe. I make them every couple of weeks and keep them on hand in the freezer at all times. Thanks again for the original recipe.

  3. Sounds delicious and thanks for the suggestion, but unfortunately, carrot is one of those foods that lie in the gray area for us. It seems any more than 2-3 snack carrots cause her eczema and even when it is baked! This is so hard for our family to understand at times.

  4. Maria, those "iffy" foods are so frustrating. We have several where we *think* they aggravate his eczema, but are never 100% sure that it isn't something else like a weather change or a non-cotton outfit that he was wearing.