Morning Glory Muffins Recipe

Almond flour: A gluten-free alternative to wheat flour, adding a nutty flavor and moist texture.

Baking soda: A leavening agent that helps the muffins rise.

Ground cinnamon: Adds warmth and spice to the muffins.

Salt: Enhances the flavors of the other ingredients.

Eggs: Provide structure and moisture to the muffins.

Honey: A natural sweetener that adds moisture and flavor.

Coconut oil: Adds moisture and a subtle coconut flavor.

Vanilla extract: Enhances the overall flavor of the muffins.

Grated carrots: Add moisture, sweetness, and a slight crunch.

Grated apple: Adds natural sweetness and moisture.

Raisins: Provide a chewy texture and bursts of sweetness.

Chopped walnuts: Add a crunchy texture and nutty flavor.

When grating the carrots and apple, use the finer side of a box grater to ensure they blend seamlessly into the batter. This will help distribute their moisture evenly, resulting in a more tender and cohesive muffin.

• almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and has a slightly sweet flavor that complements the other ingredients. Note that you may need to adjust the liquid content as coconut flour is more absorbent.

• baking soda - Substitute with baking powder: Baking powder can be used if you do not have baking soda, but you will need to use more of it (about 3 times the amount) to achieve the same leavening effect.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture level, making it a good alternative to honey.

• coconut oil - Substitute with olive oil: Olive oil can be used as a substitute for coconut oil, providing a similar fat content and moisture to the muffins.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar chewy texture and sweetness, with a slightly tart flavor that can add a new dimension to the muffins.

• walnuts - Substitute with pecans: Pecans have a similar texture and nutty flavor, making them a suitable replacement for walnuts.

• To keep your morning glory muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days. This will ensure they remain moist and flavorful.
• For longer storage, place the muffins in the refrigerator. They will stay fresh for up to a week when stored this way. Just make sure they are in an airtight container to prevent them from drying out.
• If you want to enjoy these gluten-free delights over a longer period, freezing is a fantastic option. First, let the muffins cool completely on a wire rack.
• Once cooled, wrap each muffin individually in plastic wrap. This helps to prevent freezer burn and keeps them tasting fresh.
• After wrapping, place the muffins in a resealable plastic freezer bag or an airtight container. Label the bag or container with the date so you can keep track of their freshness.
• When you're ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin for 20-30 seconds until warm.
• To bring back that freshly-baked taste, you can also reheat the thawed muffins in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will give them a delightful, warm texture as if they just came out of the oven.

• Oven Method: Preheat your oven to 350°F (175°C). Place the morning glory muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through. This method helps maintain the muffins' texture and keeps them moist.

• Microwave Method: Place a muffin on a microwave-safe plate. To keep it from drying out, you can place a damp paper towel over the top. Microwave on medium power for about 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick and convenient, but be careful not to overheat, as it can make the muffin rubbery.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the muffins directly on the rack or on a small baking sheet. Heat for about 5-7 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside moist.

• Steaming Method: If you want to retain maximum moisture, you can steam the muffins. Place a steaming basket over a pot of simmering water. Wrap the muffins in aluminum foil and place them in the basket. Cover and steam for about 5 minutes. This method ensures the muffins stay soft and moist.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the muffins in the basket and heat for about 3-5 minutes. This method is quick and can give the muffins a slightly crispy exterior while keeping the inside moist.

• Oven: Used to bake the muffins at the required temperature of 350°F (175°C).

• Muffin tin: Holds the muffin batter in individual portions for baking.

• Paper liners: Prevents the muffins from sticking to the muffin tin and makes for easy cleanup.

• Large bowl: Used to mix the dry ingredients together.

• Another bowl: Used to beat the eggs and mix the wet ingredients.

• Whisk: Helps to combine the dry ingredients evenly.

• Beater: Used to beat the eggs and mix the wet ingredients thoroughly.

• Spatula: Useful for folding in the grated carrots, apple, raisins, and walnuts into the batter.

• Grater: Used to grate the carrots and apple.

• Measuring cups: Ensures accurate measurement of the almond flour, honey, and other ingredients.

• Measuring spoons: Ensures accurate measurement of baking soda, cinnamon, salt, and vanilla extract.

• Spoon: Used to transfer the batter into the muffin tin.

• Toothpick: Used to check if the muffins are fully baked by inserting it into the center of a muffin.

• Wire rack: Allows the muffins to cool completely after baking.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the mixing process.

Use a food processor: Quickly grate carrots and apples using a food processor instead of doing it by hand.

Melt coconut oil in microwave: Save time by melting coconut oil in the microwave for a few seconds.

Mix dry ingredients ahead: Combine almond flour, baking soda, cinnamon, and salt the night before.

Batch bake: Double the recipe and freeze extra muffins for quick breakfasts later.