Top of the Morning Muffins

Photo: Oxmoor House
A breakfast of one of these homemade muffins, a cup of low-fat Greek yogurt, and a piece of fruit has fewer calories and more protein than one commercial gluten-free muffin.


Serves 16 (serving size: 1 muffin)
Total time: 55 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 55 Minutes

Nutritional Information

Calories 186
Fat 8.3 g
Satfat 2.3 g
Monofat 3.1 g
Polyfat 2.6 g
Protein 2.2 g
Carbohydrate 28 g
Fiber 1.5 g
Cholesterol 23 mg
Iron 0.6 mg
Sodium 224 mg
Calcium 17 mg


2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup non-dairy buttery spread
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup applesauce
1 cup shredded carrot
1/3 cup flaked sweetened coconut
1/4 cup raisins
Cooking spray
1/4 cup chopped walnuts


1. Preheat oven to 350°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 5 ingredients (through nutmeg) in a medium bowl; stir with a whisk.

3. Place buttery spread and sugars in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce. Add flour mixture; beat at low speed just until combined. Stir in carrot, coconut, and raisins.

4. Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with walnuts. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook,

Cooking Light

July 2014
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