There is a place in RI called Allie’s Donuts… they make the BEST Morning Glory muffins I have ever had. When I was a teenager in the summer my mom used to bring me one every Monday morning when she stopped on her way back from dropping my dad off at the airport. It was chewy, sweet, hearty, sort of earthy and felt healthy. Perhaps my first foray into “health food”… I loved them and I wasn’t even a raisin person! Looking back they probably were not all that healthy but I digress. I thought of them the other day and figured I must be able to make my own GF “healthier” version!
I started with Ina Garten’s recipe from her latest cookbook Cook Like A Pro that originally came from Pam McKinstry of The Morning Glory Cafe on Nantucket. I have learned that the muffin was created by McKinstry and then Gourmet Magazine apparently published it in the 80’s and a cult classic was born. I can’t believe this muffin originated on Nantucket!
I cleaned it up every so slightly with gluten free flour and ditched the refined white sugar for maple syrup (and a little less) and swapped in coconut oil too.
The result is a gluten free, dairy free & refined sugar free lovely little muffin chock full of fruit and carrots!
Morning Glory Muffins
(I freeze half for a quick and easy breakfast in the future!)
- 1 Cup melted and cooled coconut oil
- 1 Cup real maple syrup (I like this one)
- 3 Extra large eggs
- 2 Teaspoons pure vanilla extract
- 2 Cups grated unpeeled carrots, I use a cuisinart but box grater works too! (about 5-6 medium carrots)
- 1 Granny smith green apple, unpeeled and grated. I use the cuisinart again!
- 1 Cup of drained crushed pineapple (I could only find a 20oz can so I measured it out, but if you can find an 8 oz can buy that and add once drained!)
- 1/2 Cup pecans roughly chopped
- 1/2 Cup unsweetened shredded coconut
- 1/2 Cup golden raisins
- 2 1/4 Cup gluten free flour (I love Jovial- this one is great for muffins)
- 1 Tablespoon ground cinnamon
- 2 Teaspoons baking soda
- 1 Teaspoon kosher salt
- Preheat the oven to 350 degrees and line muffin tins with paper or silicone muffin cups. I bake mine one batch at a time but you could do both if you have two muffin tins.
- In a large bowl whisk together the maple syrup, cooled coconut oil, eggs and vanilla.
- Add the shredded carrots, apple, pineapple, pecans, coconut and golden raisins and combine with a wooden spoon or large spatula.
- Add dry ingredients to the bowl (gf flour, baking soda & salt) and mix until just combined.
- Spoon batter into prepared muffin tin. I use a ice cream scooper (about two inches) and it makes perfect spheres. Fill to the top- the batter is THICK. I then refrigerate the remaining batter and bake later, or even the next morning.
- Bake for 25 minutes until a toothpick comes out clean.
- Cool on a baking rack completely before storing in an airtight container. These freeze very well! I freeze the second batch for a quick midweek breakfast!
- I think they are best served warm so pop them in the microwave or toaster for a few seconds to reheat! Enjoy!