#HealthierHolidays Morning Glory Muffins (Gluten Free)

November 27, 2013 · 9 comments

A traditional muffin recipe is made with butter, milk and lots of sugar. It’s basically a cupcake that is not covered in frosting, which I guess is supposed to make it a reasonable option to start your day?! I do love muffins, especially Morning Glory, the kind with carrots, walnuts and raisins. It reminds me of carrot cake with out the cream cheese frosting of course.

Morning GLory

I only have jumbo muffin tins but this recipe makes 5 normal muffin servings, perfect for my readers who want a breakfast they can take with them on the go during this busy Holiday season. Make mini muffins for a treat to bring to a holiday brunch or gathering. Get ready to make this Sunday night for a week of clean, gluten free, grain free muffins!

Ingredients:

  • 1/2 banana
  • 1/2 cup of baby carrots (or shredded)
  • 2 eggs
  • 2 tablespoons Almond Butter
  • 1/2 teaspoon Vanilla
  • 1/3 cup of raisins
  • 1/3 cup walnuts, chopped
  • 2 tbsp shredded coconut
  • 2 tbsp Tapioca Flour (or other flour of choice like coconut or almond)
  • 2 tablespoons Truvia Baking Blend
  • 1/2 teaspoon of Baking Powder
  • Dash of Salt
  • 1 teaspoon of Cinnamon

Preheat oven to 350F. Combine banana and baby carrots in a food processor. Pulse until carrots are finely chopped and banana is mush. Place in a bowl with 2 eggs. Blend well together. In a separate bowl, combine the remaining ingredients. Combine the wet with the dry. Spray muffin tins with a non stick cooking spray like coconut oil. I buy mine at Trader Joe’s. Pour batter evenly into muffin cups. Cook in the oven for 12-16 minutes depending on your oven. Let cool and enjoy! The muffins are very moist. Keep in an air tight container in the fridge for preserve freshness longer.

Morning Glory 2

They muffins are light airy and slightly addicting. Take one of your way to work to prevent you from eating the whole batch! It would probably be ridiculously delicious with Laughing Cow cinnamon cream cheese spread in the middle.

Nutrition per muffin: 146 calories, 12g carbs, 9g fat, 5g protein, 7g sugar

I used Truvia Baking Blend in the recipe to reduce the amount of sugar. It has 75% less calories per serving than regular sugar. You can win big this holiday season if you share how you using Truvia Baking Blend to lighten up your recipes this holiday season by entering the #HealthierHolidays Sweepstakes on Facebook. Fans can pin their favorite Truvia Baking Blend recipe, while also entering their info to receive a $1.50 off coupon and be instantly entered to win a Truvia #HealthierHoliays Baking Kit.

TruviaSweepstakes

To participate, head to the Sweepstakes Page at www.facebook.com/truvia. Get inspiration for recipes at truvia.com/recipes or on www.pinterest.com/truviasweetener for yummy ideas featuring traditional classics like apple crisp, gingerbread men, red velvet cupcakes and more.

Disclosure: I am a member of the Truvia Kitchen Cabinet. While I receive compensation for my participation, all opinions express are my own. 

{ 9 comments… read them below or add one }

1 Lauren November 27, 2013 at 2:48 pm

These look great! I’m going to make them this weekend. Have you ever tried them with adding a protein powder? Im just curious how you think they would come out if i added a vanilla protein? With some baked items it can work well other times it can ruin the flavor. Figured if get your thoughts first. Thanks!

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2 Sarah November 27, 2013 at 3:41 pm

Not sure. It would be a trial and error but I bet you could do it. It probably will just be a little more dense but go for it! The batter is really wet so you can definitely try it and not add extra wet ingredients. Let me know how it comes out if you try it.

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3 Rachel @ painfreekitchen November 27, 2013 at 3:15 pm

Hi Sarah! Great recipe, just wanted to make a quick comment. This isn’t meant to bash but more just to enlighten just in case you didn’t know. Technically Truvia is not paleo. So while these are gluten-free, grain-free and clean, it probably isn’t good to say they’re paleo. One of the big points of paleo is eating unprocessed foods. So any sort of sugar substitute (splenda, truvia, etc) is a definite no. Instead paleo bakers use raw honey.
Not a big deal, just wanted to mention it. I’m tempted to try this recipe myself but with honey :) They look yumy!

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4 Sarah November 27, 2013 at 3:40 pm

Rachel, you are 100% correct. I thought that I went through and took out references but I missed the biggest one.. the TITLE! Thank you :) I rely on my comments to help me make my blog the best it can.

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5 Livi November 27, 2013 at 10:17 pm

yum! And I already have all these ingredients! I need to make these post-Turkey Trot tomorrow!

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6 Sarah Holiday November 28, 2013 at 3:47 am

Thanks for the post i will defo be trying these! Looks great.

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7 lotte November 28, 2013 at 2:29 pm

they look gretat and healthy as well? will have to try them out some time! :)

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8 Cait Tapper November 30, 2013 at 4:56 pm

Would love to win these Yurbuds! They’re the absolute best for working out and running.

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9 Rumi December 1, 2013 at 5:37 pm

Muffins look great! I love to use dates when I bake sweets. I think these will become delicious with dates. Thanks for the recipe :)

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