CARROT MORNING GLORY MUFFINS (GLUTEN FREE OPTIONAL)

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Carrot Morning Glory Muffins (Gluten Free Optional) image

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

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Yield 12

Number Of Ingredients 14

1 ½ cups all-purpose flour
½ cup rolled oats (not instant or quick oats)
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
4 tablespoons unsalted butter, softened
½ cup packed light or dark brown sugar
1 cup Mott's® Cinnamon Applesauce
2 large eggs
2 cups finely shredded carrots
½ cup coarsely chopped walnuts
¼ cup shredded sweetened coconut

Steps:

  • 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.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 31.1 g, Cholesterol 41.2 mg, Fat 8.7 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 210.6 mg, Sugar 10.6 g

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