Morning Glory Muffins or Squares

#GlutenFree muffins or squares with carrots, almonds, and coconut. - WholeIntentions.com

#GlutenFree muffins or squares with carrots, almonds, and coconut. - WholeIntentions.comIt’s the perfect morning picture isn’t it? The sunshine pouring across the kitchen table, birds singing outside the window, and the noise of a busy day not yet underway.

A morning started this way would do us all a world of good for the hours that follow.

Betty Crocker must have agreed with me, because she came up with this wonderful muffin recipe. I adapted it to become gluten-free along with the option of making it egg-free as well. You can make these into muffins or cut into squares.

Go ahead, make a batch and we can nibble them together. 🙂

Morning Glory Muffins (gluten-free)
streusel:
1/2 c. Master Mix
1/3 c. cane sugar
2 T. unsalted butter, softened

batter:
2 c. Master Mix
1 t. cinnamon
1/4 t. allspice
1/4 t. nutmeg
3/4 c. carrots, shredded
1/4 c. almonds, chopped
1/4 c. raisins
1/4 c. shredded coconut
2 T. cane sugar
2/3 c. milk (or milk substitute)
2 T. coconut oil
1 egg (I’ve substituted this with 1/4 c. pumpkin puree with great results.)

Directions:
1. Preheat the oven to 350 degrees F. Grease a muffin tin or 8″x8″ square pan.

2. Combine streusel ingredients, cutting in butter until fully incorporated. Set aside.

3. For the batter: combine all the dry ingredients in a medium-sized mixing bowl and blend until evenly blended. Set aside.

4. Combine wet ingredients in small bowl and then add to the dry batter ingredients. Stir until just moistened.

5. Pour batter into prepared muffin tin or baking pan. Sprinkle streusel evenly overtop.

6. Bake for 20 minutes if you are making muffins and for 30-35 minutes if you are making squares.

Morning Glory Muffins or Squares

Allergies Gluten-Free
Meal type Breads, Breakfast
Website Whole Intentions

Ingredients

  • Streusel --------------------
  • 1/2 cup Master Mix
  • 1/3 cup cane sugar
  • 2 tablespoons unsalted butter, softened
  • Batter --------------------
  • 2 cups Master Mix
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 3/4 cups carrots, shredded
  • 1/4 cup almonds, chopped
  • 1/4 cup raisins
  • 1/4 cup shredded coconut
  • 2 tablespoons cane sugar
  • 2/3 cups milk (or milk substitute)
  • 2 tablespoons coconut oil
  • 1 egg (I’ve substituted this with 1/4 c. pumpkin puree with great results.)

Directions

1. Preheat the oven to 350 degrees F. Grease a muffin tin or 8″x8″ square pan.
2. Combine streusel ingredients, cutting in butter until fully incorporated. Set aside.
3. For the batter: combine all the dry ingredients in a medium-sized mixing bowl and blend until evenly blended. Set aside.
4. Combine wet ingredients in small bowl and then add to the dry batter ingredients. Stir until just moistened.
5. Pour batter into prepared muffin tin or baking pan. Sprinkle streusel evenly overtop.
6. Bake for 20 minutes if you are making muffins and for 30-35 minutes if you are making squares.

Morning Glory Squares - Gluten-Free, Egg-Free and also great as muffins!

Shared at: Talking Dollars & Cents, Make Ahead Meals for Busy Moms, Flour Me With Love, The Healthy Home Economist, The Prairie Homestead, The Modest Mom, Nourishing Traditions, Chef in Training, Time-Warp Wife, Real Food Forager, Young Living Oil Lady, Rook No. 17, Cultured Mama, Vintage Wannabee, Growing Home, Far Above Rubies, Women Living WellThe King’s Court IV, The Gluten-Free Homemaker, Deep Roots at Home, Whole New Mom, Raising Homemakers, This Chick Cooks, It’s A Keeper, GNOWFLGINS, The Greenbacks Gal, Our Simple Country Life, The Nourishing Gourmet, Real Food Renegade, Real Food Whole Health, Comfy in the Kitchen, Raising Mighty Arrows, Healthy 2day Wednesdays,

Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 20 years, homeschooling mom of 6 earthly children, reluctant cook, chocolate-snatcher, and health and fitness coach at WholeIntentionsFitness.com. Various family health issues including Lyme disease and candida has turned me into a 'researcher' with a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it.
Paula
Paula
Paula

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About The Author

Paula

I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 20 years, homeschooling mom of 6 earthly children, reluctant cook, chocolate-snatcher, and health and fitness coach at WholeIntentionsFitness.com. Various family health issues including Lyme disease and candida has turned me into a 'researcher' with a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it.

7 Comments

  • Love these healthy muffins! Would love you to share this at Breakfast Ideas Mondays – http://www.yummyinspirations.net/2012/06/coconut-pancakes-and-breakfast-ideas.html 🙂

  • Rogene

    Reply Reply June 12, 2012

    I have a similar recipe I adapted from one of my moms. They are really good.

  • Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  • lisa

    Reply Reply March 2, 2014

    Instead of the master mix can you use just almond flour??

    • Paula Miller

      Reply Reply March 2, 2014

      The Master Mix is a combo of starchy flours and other GF flours. I’ve never tried the recipe with just almond flour – but it would be worth a try! 🙂

  • Rhonda

    Reply Reply April 8, 2014

    I tried these but they came out crumbling, any suggestions?

    • Paula

      Reply Reply April 11, 2014

      Gluten-Free baked goods tend to be a bit more crumbly than their wheat counterparts. I’d suggest maybe adding a touch more milk to make the dough wetter. . .

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