Carrot Morning Glory Muffins (Gluten Free Optional) Tasty Recipes

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Carrot Morning Glory Muffins (Gluten Free Optional)

"A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!"

Ingredients :

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats (not instant or quick oats)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground nutmeg
• 4 tablespoons unsalted butter, softened
• 1/2 cup packed light or dark brown sugar
• 1 cup Mott's® Cinnamon Applesauce
• 2 large eggs
• 2 cups finely shredded carrots
• 1/2 cup coarsely chopped walnuts
• 1/4 cup shredded sweetened coconut

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
• Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
• With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
• Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
• Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
• Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
• Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes :

• Muffins can be stored for up to 3 days in an airtight container at room temperature.
• Replace the 1 1/2 cups all-purpose flour with:
• 1 1/2 cups 1-to-1 gluten-free baking flour blend or 1 1/2 cups gluten-free multipurpose/all-purpose flour + 1/4 teaspoon xanthan gum (check your preferred brand to see if it contains xanthan gum before adding)
• and add:
• 1/4 cup quinoa flour, gluten-free oat flour, or garbanzo bean flour

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