Christine Curran serves up a fresh batch of gluten free morning glory muffins.
By Christine Curran
Morning Glory Muffins make me think of weekend breakfasts with my father, sister and grandmother. Before I started to make changes to my approach to food, I remember whole wheat morning glory muffins and hot chocolate with whipped cream. We would meet our grandmother at the diner one town over and catch up on the recent events in our life, which probably included talk of school grades and soccer games. 
I think I still enjoyed eating-breakfast-out at that point. But more often than not I find breakfast to be one of the most difficult meals to enjoy eating out now that I am gluten-free and vegetarian. I am not a fan of egg breakfasts, so there are not often too many choices for me. But I have to say, breakfast at home is quite a treat. I am loving all of the muffins, scones, pancakes and waffles that I have been able to create gluten-free versions of in addition to my power-packed smoothies.
Up until a few days ago I hadn’t even thought of making a Morning Glory Muffin though. I was so excited once I thought of it; memories rushing back of those mildly sweet muffins with juicy raisins and crunchy carrots. I dare to think that my father might even like these muffins…if I didn’t tell him they were gluten-free. What do you think?
PrintGluten-Free Morning Glory Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Gluten-Free Morning Glory Muffins with carrots, raisins and pecans
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup amaranth flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- pinch of salt
- 1/3 cup agave
- 1 egg
- 1/4 cup coconut oil (warmed to a liquid)
- 2 bananas (pureed)
- 1/4 cup raisins
- 1/4 cup raw pecans, chopped
- 1/3 cup grated carrots
- 1/4 cup unsweetened shredded coconut
- 3 tablespoons soaked chia seeds
Instructions
- Preheat the oven to 350 F.
- Prepare your muffin tin with muffin cups.
- Combine the egg and agave together in a medium bowl until completely mixed. Next add the pureed banana, coconut oil, chia seeds, raisins, carrots and coconut and mix thoroughly.
- In a separate bowl combine the dry ingredients: buckwheat flour, amaranth flour, almond flour, baking soda, baking powder, pecans and salt.
- Next add the liquid mixture to the dry mixture and stir until combined.
- Pour the batter into the individual muffin cups and cook in the oven for about 22 – 25 minutes. Test with a knife in the center of one of the muffins to see if it is done. The muffins will be moist, but knife should be mostly clean when it comes out.
- Cool the muffins on a rack.
- Prep Time: 15 mins
- Cook Time: 25 mins
Hello Christine! I was looking forward to this recipe. I’ll need to make substitutions since I’m allergic to a few of the ingredients in your recipe. Namely buckwheat, almond, and coconut meat. I can use coconut oil, but not the meat. What can I substitute for the almond and buckwheat flour? Can it all be made of amaranth flour? Please advise. Janette
Hi Janette,
You can definitely substitute more amaranth. I wouldn’t do all amaranth because the flavor can be quite strong. I would try 1c amaranth, 1/2c oat flour (if you can do that). You can even grind up gluten-free oats in a food processor if you don’t have a gluten-free oat flour available.
The muffins will be fine without the shredded coconut as they are quite delicious with all of the other ingredients.
Let me know what you think!
Christine
I’m wondering about the chia seed: your recipe calls for “three tablespoons soaked chia seed”, not “three tablespoons of chia seed, soaked”, which is very different amount. How much dry chia makes three tablespoons soaked seed?