I actually made these up awhile ago; I was inspired by a very delicious muffin I had in San Francisco awhile ago, at the only gluten-free bakery I could find that I could actually have. It was such a great muffin that I made my husband walk about 4 miles two days in a row to get one, and I'm still regretting not stocking up and freezing some.
Luckily they listed their ingredients online, and though I didn't have all the ingredients, nor did I use the large amount of sugar they definitely did, I was still able to come up with a pretty hearty and tasty morning muffin. I also love that they fill you up for hours, especially when you bake giant, jumbo-sized ones like I did.
Gluten-Free Morning Glory Muffins
yields 14 regular muffins or 6 jumbo and 1 mini loaf
½ cup raisins
1 granny smith apple
1-1/4 cup gluten-free oat flour
1 cup brown rice flour
2 tablespoons tapioca flour
½ cup sucanat or coconut sugar
2 teaspoons baking soda
1-1/2 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup unsweetened shredded coconut
1/3 cup chopped pumpkin seeds or walnuts
1/3 cup sunflower seeds
2/3 cup avocado oil or melted coconut oil
2 teapsoons pure vanilla extract
¼ cup orange juice
1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin or 6-cup jumbo tin with coconut oil or line it and spray the insides of the muffin cups.
2. In a small bowl, combine 1/2 cup raisins with hot water, and set aside to soak.
3. Cut a apple into 5-6 pieces and place in food processor with 3 medium carrots and pulse until chopped pretty fine.
4. Stir dry ingredients together. Add drained raisins, carrot and apple to bowl, along with coconut, walnuts and sunflower seeds.
5. Whisk eggs, oil, vanilla and juice and add to the above mixture, mixing just until combined. Fill each muffin cup almost to the top and bake for 20-25 minutes for regular muffins or 30-34 min for jumbo, or until an inserted toothpick comes out clean.
6. Cool several minutes on a wire rack, and enjoy!