Gluten Free Morning Glory Muffins.

Gluten-free flours combine with apples, carrots, zucchini, raisins and walnuts in these satisfying and nutritious muffins.

Ingredients: 

• 2/3 cup canola oil
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon gluten-free vanilla extract
• 3 eggs
• 1 cup quinoa flour
• 1/2 cup potato starch
• 1/2 cup tapioca starch
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons xanthan gum
• 1/2 teaspoon fine sea salt
• 1 cup grated carrots
• 1 cup grated zucchini
• 1/2 cup chopped toasted walnuts
• 1/2 cup seedless raisins
• 1/4 cup toasted coconut flakes
• 1 teaspoon grated orange zest
• 1 tart red apple, peeled, cored, and finely chopped

Instructions:

1. Preheat the oven to 350°F. Line a muffin pan with 12 paper liners and set aside.
2. Whisk together oil, cane sugar, brown sugar, vanilla and eggs in a large bowl for about 1 minute to incorporate air into the mixture. Set aside.
3. Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum, and salt into a second large bowl and stir well. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest, and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into muffin tin and bake until cooked through, about 25 minutes.