Gluten-Free Almond Flour Morning Glory Muffins - Goodness Me!

Gluten-Free Almond Flour Morning Glory Muffins

by Katie Mitton April 02, 2016 16 Comments

Gluten-Free Almond Flour Morning Glory Muffins

Great for breakfast on the go!
2 cups almond flour OR 1 cup all purpose gluten free flour + 1 cup almond flour

1 cup sucanat or coconut sugar
2 tsp. baking powder
2 tsp. cinnamon
2 cups organic carrots, shredded
1/2 cup unsweetened coconut
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup pumpkin sseds
1 organic apple, peeled and grated
1/2 cup expeller-pressed safflower oil
3 large eggs
1/4 cup Edensoy or coconut milk  

In a large mixing bowl, combine flours, baking powder and cinnamon.  Stir in carrot, cranberries, seeds, coconut and apple.  In a separate bowl, combine eggs, oil, sucanat and Edensoy and beat well.  Add wet mixture to the flour mixture and stir well to incorporate.  Scoop mixture into large muffin cups.  Bake at 350°F for 20 minutes.

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Katie Mitton
Katie Mitton

Author


16 Responses

Katie Mitton
Katie Mitton

October 05, 2016

Hi Edith – yes, 1/4 cup! Thanks for pointing that out.

Katie Mitton
Katie Mitton

October 05, 2016

Hi Kiran, you can definitely substitute some maple syrup in for the sugar. I would suggest using 3/4 cup for every cup of sugar, and then you would have to reduce the other liquids in the recipe by 3 Tbsp per cup of maple syrup used, so that the muffins still hold together and are not too moist. We have not make them this way so I cannot speak to how they would turn out. I hope this helps!

Edith
Edith

October 01, 2016

the pumpkin seeds…is it 1/4 cup? I just see /4 cup.

Kiran
Kiran

September 29, 2016

Hi,

Can I substitute maple syrup or honey for the sugar ?If so, how much would you recommend that I use?

Alex Vitaro
Alex Vitaro

July 15, 2016

Went in for a coffee and had one for the combo deal. I was blown away. Was amazingly delicious and filling. Definitely exceeded my expectations. Adding it to my weekly fix. 2 thumbs up.

Christine
Christine

March 01, 2016

We have an almond allergy. Can these be made with coconut flour? Do I need to make adjustments?

Katie Mitton
Katie Mitton

March 01, 2016

Hi Pat, is there something in particular you are looking for? We can try to help you out if you let us know about a particular piece of info you’re hoping for :)

Pat
Pat

March 01, 2016

Do you know the nutritional value of the Morning Glory muffins…I would very much appreciate it…

Thank you. Pat

Katie Mitton
Katie Mitton

March 01, 2016

I’m glad you enjoyed these! Our chocolate beet muffins are one of our eatery secrets… but maybe we’ll create something similar soon!

holly
holly

March 01, 2016

Excellent muffins! I would love to have the recipe for the Chocolate Beet muffins as well! They are so good!

holly
holly

March 01, 2016

Excellent muffins! I would love to have the Chocolate Beet Muffin recipe as well! They are so good!

Katie Mitton
Katie Mitton

March 01, 2016

Hi Christine, you certainly could make these muffins with other flours; however, the almond-to-coconut flour ratio is not 1:1. Coconut flour absorbs much more moisture than almond flour, and so if you were to substitute just coconut flour, you would need a lot more liquid (approximately 6 eggs for 1/2 cup coconut flour). However, you could substitute half coconut flour and half tapioca flour—for example, if you are looking at 1 cup almond flour, you would do 1/2 cup coconut flour and 1/2 cup tapioca. You might still need to add more moisture—an additional egg or coconut milk, for example. You want to make sure that the batter resembles batter and doesn’t look too dry. I hope this helps! :)

Monique
Monique

March 01, 2016

can I substitute a different oil?…I don’t have any safflower in the house at the moment…

Katie Mitton
Katie Mitton

March 01, 2016

I’m so glad you and your son enjoyed them, Susan!

Susan McDonald
Susan McDonald

March 01, 2016

Excellent! The best muffins I have made! My 9 year old son and I made then last night and we love them!

Katie Mitton
Katie Mitton

March 01, 2016

Hi Monique, you could substitute a different oil for it, though it will likely change the taste of the muffin. I have used melted butter and it worked fine!

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