Whole Foods' gluten-free Morning Glory Muffins

[Voix]

Here is the recipe. I feel weird with sugar sometimes. Can one sub something else for the cane and brown sugar? Is the sugar a solid or a liquid, since it melts? I could maybe use agave and apple sauce; do you think that would work?

Ideas and amounts, please! Thanks.

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Makes 18 muffins

Gluten-free flours combine with apples, carrots, zucchini, raisins and walnuts in these nutritious and satisfying muffins. You can also try our Whole Grain Morning Glory Muffins.

Ingredients

2/3 cup canola oil

1/2 cup evaporated cane sugar

1/4 cup natural 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 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, unpeeled, cored, and finely chopped

Method

Preheat oven to 350

[Juliebove]

Sugar counts as a solid. Yes, it melts as it bakes, then then it firms back up. It adds not only sweetness, but texture.

Years ago, I made some oatmeal and whole wheat muffins. Sorry, gluten isn't a problem for me. I subbed in applesauce for the eggs and oil. I left out the sugar. And I added a ton of chopped, soaked dried fruit, and or fresh fruit if I had it and also nuts. I added so much to the recipe that there was just enough muffin to hold it together. And I got over twice the amount the recipe said I would. I should add that I don't actually like muffins. I liked these, but not sure anyone else would. And I realize now that fruit is really no better for you than sugar, but at the time I thought it was.

Anyway... If sugar is a problem for you, you could try a squirt of agave (I can't personally use too much of it, too sweet for me), increase the fruit a bit and cut back on the oil a bit. The reason I say to cut back on the oil is that it is a liquid and agave is a liquid. You might also try using coconut oil since it is naturally sweet.

[missy'smom]

I recently subbed banana puree for sugar in a muffin mix and it worked out. Slight difference in texture and of course it wasn't as sweet as the sugar but we like less sweet anyway. Subbed out equal amounts but there wasn't alot of sugar to be added to start with.

[emcmaster]

Can you have splenda? I find it has a pretty decent taste. I would sub it for the same amount as both the brown & white sugar.

[JNBunnie1]

Can you have splenda? I find it has a pretty decent taste. I would sub it for the same amount as both the brown & white sugar.

There's always honey. I'd use 3/4 cup honey and add a 1/4 cup of flour somewhere.

[Voix]

Fantastic! Thanks so much for the solutions. I think these could be really simple and healthy snacks on the go, or freeze and take with, while it thaws on the way. Like if I were to go to the mall and need a snack in the afternoon. I could take one out of the freezer when I left and eat it later when it had thawed.

I think fruit will be okay. For some reason, straight sugar makes me feel a little weird later right now, and then I constantly crave sugar for the next several days. I haven't noticed fruit causing the same problem, yet.

[nb-canada]

Fantastic! Thanks so much for the solutions. I think these could be really simple and healthy snacks on the go, or freeze and take with, while it thaws on the way. Like if I were to go to the mall and need a snack in the afternoon. I could take one out of the freezer when I left and eat it later when it had thawed.

I think fruit will be okay. For some reason, straight sugar makes me feel a little weird later right now, and then I constantly crave sugar for the next several days. I haven't noticed fruit causing the same problem, yet.

This recipe is the greatest! We don't have a Whole Foods in our area but on a spring trip to Portland Maine I purchased their Morning Glory Muffins and fell in love. They were the closest thing to regular muffins I have found. I then went to the Whole Foods web site and found this recipe. I sometimes use all carrots if I don't have zucchini. I do freeze them and take them for snacks where ever I go. I sometimes make mini muffins for when you want a two bite muffin.

[Voix]

good to know, thanks!