when i went on my first elimination diet, i didn’t think i’d be able to enjoy a muffin again.
that is, until i found this recipe.
it’s from my favorite allergy free cookbook.
the first time i made them, i was in love.


since then, i make them quite often.
the page in the cookbook is full of gf flour and cinnamon. love a well worn recipe!
i even included them on 10 favorite things list, earlier this week.


the muffins are gluten-free, dairy-free, soy-free, and low in sugar. plus, they are loaded with carrots, apples and raisins, so you even get some fruits and veggies. and they are packed with nutrients from gluten-free flours, and good fats from the coconut oil. and, these babies freeze well, so as soon i snag one or two after they come out of the oven, they get a nice stay in the freezer.
see how awesome these are. and the best thing: they taste AMAZING.


the past couple times i made the muffins, i tweaked the recipe a bit. mostly because ran out of the correct flours and didn’t have some of the ingredients…so, i improvised!
this last batch is probably one of my favorites. i’ve found that adding some psyllium husk and apple cider vinegar make the muffins a little fluffier (i add this combo to my pancakes too). below is the recipe i used, plus what the actual recipe calls for in parenthesis.

morning glory muffins


adapted from the healthy gluten free life


3/4 c sorghum flour (3/4 c brown rice flour)
1/4 c millet flour (1/4 c teff flour)
1/2 c potato starch
1/2 c tapioca starch
1 tbsp psyllium husk
1/2 tsp xanthan gum
2 tbsp cinnamon
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt

1/4 c blonde coconut nectar (1/4 c honey/maple syrup)
1/2 c coconut oil
3-4 tbsp sucant (1/2 c brown sugar)
1 tbsp vanilla
2/3 mashed ripe banana (1/4 c apple sauce)
1 tsbp apple cider vinegar
2/3 c warm water

2 organic carrots, shredded or chopped very fine
2 cheeks of large organic apple, shredded or chopped fine
1/3-1/2 c raisins
sunflower seeds for the top
1/2 c shredded coconut ** optional



1. set over to 350 degrees.
2. whisk together all dry ingredients in a bowl and set aside. make sure the xanthan gum is well incorporated. it clumps up as soon as it comes in contact with liquid. if it’s not mixed, you’ll have a clumpy muffin.
3. in a stand mixer or with a hand mixer, combine the coconut oil, coconut nectar, and sucant until creamed. the sucanat will not cream together like brown sugar. that’s okay. just mix on medium for 1-2 minutes, until creamy.
4. add vanilla and banana. mix to combine.
5. add the dry ingredients to the batter very slowly, alternating 1/4-1/2 c flour mixture, followed by a few tbsp of warm water. complete until all flour is used. you might need to add more warm water to get the right consistency. it should be a thick-ish batter.
6.  fold in apples, carrots and raisins (and coconut if using) until combined. stir in the apple cider vinegar at the end.
7. line muffin tin with liners and scoop in batter about 2/3 of the way full. top with sunflower seeds.
8. bake in the oven for 20-25 minutes, depending on your oven, until golden brown and the center is set.
9. enjoy warm with cashew butter or place in freezer bags and freeze until ready to eat.


my favorite way to eat these muffins is warmed in the microwave and topped with cashew butter. so creamy. so moist. ah. love it. these guys are great as a pre/post workout snack, late night snack, or even as breakfast with a protein smoothie.

i made them a few weeks ago with my beet | carrot | apple | spinach juice pulp. they tasted great. i’ve also topped them with chia seeds, which is another great option. i bet you could add some crushed pineapple, as well.
oooo, pineapple, coconut, and carrot…carrot cake/hummingbird cake muffins!
i’m on it.

i’m off to shop and be productive.
happy saturday!


want more burpees for breakfast?
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