Seeded Morning Glory Muffins Recipe

Name: Seeded Morning Glory Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (142 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour; 1/2 cup (55 grams) quinoa flour or amaranth flour; 1/2 cup maple sugar or coconut sugar; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 large eggs, at room temperature; 1/4 cup unflavored coconut oil, liquefied; 1 teaspoon pure vanilla extract; 1 cup grated carrots; 1/2 apple, peeled, cored and chopped; 1/2 cup chopped fresh pineapple; 1/4 cup raisins; 1/4 cup unsweetened shredded coconut; 1/4 cup sunflower seeds; Sesame seeds, for sprinkling; 3 cups (435 grams) white rice flour; 1 1/2 cups (187 grams) tapioca flour; 3/4 cup (123 grams) potato starch; 1 tablespoon (8 grams) xanthan gum; 1 1/2 teaspoons salt

Servings: persons

1/2 cup (142 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour
1/2 cup (55 grams) quinoa flour or amaranth flour
1/2 cup maple sugar or coconut sugar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, at room temperature
1/4 cup unflavored coconut oil, liquefied
1 teaspoon pure vanilla extract
1 cup grated carrots
1/2 apple, peeled, cored and chopped
1/2 cup chopped fresh pineapple
1/4 cup raisins
1/4 cup unsweetened shredded coconut
1/4 cup sunflower seeds
Sesame seeds, for sprinkling
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons salt

1
Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.
2
In a medium bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking soda, cinnamon and salt.
3
In a small bowl, whisk together the eggs, oil and vanilla.
4
Add the wet ingredients to the flour mixture and whisk to combine.
5
Add the carrots, apple, pineapple, raisins, coconut and sunflower seeds; stir to coat.
6
Divide the batter among the muffin cups, filling each about three-quarters full.
7
Sprinkle the tops evenly with sesame seeds.
8
Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
9
Let the muffins cool completely in the muffin pan set on a rack.
10
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

1073

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup (142 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour, 1/2 cup (55 grams) quinoa flour or amaranth flour, 1/2 cup maple sugar or coconut sugar, 1/2 teaspoon baking soda, and more.

Yes, Seeded Morning Glory Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Seeded Morning Glory Muffins

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