Gluten Free Glorious Morning Muffins

Glorious morning muffins will fill your home with a warm and wonderful aroma. I described these muffins as moist carrot cake with an attitude.  They're easy to make,  and will get your day off to a great start.

Gluten Free Glorious Morning Muffins

Servings: 14-16 muffins

1/3 cup almond milk

1 tablespoon vinegar

1 cup sugar

1/2 cup butter, softened

2 eggs

2 teaspoons vanilla

1 cup oat flour

1 cup almond flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2  8-oz cans crushed pineapple, well drained

1 cup peeled and grated carrots

 1/2 cup peeled and grated apple

1/2 cup sweetened coconut

1/2 cup chopped walnuts

sprinkling sugar, for topping

1. Preheat oven to 350° F.  Line muffin tins with paper liners.

2. In a small cup stir together the almond milk and vinegar and set aside.

3. In a large bowl, using an electric mixer, beat sugar, butter and eggs until creamed.  Add the almond milk mixture and vanilla and beat until combined.  

4. In a medium bowl, whisk together the oat flour, almond flour, baking soda, cinnamon and salt and add to the creamed butter. Mix just until the dry ingredients are combined.  Fold in pineapple, carrots, apple, coconut and walnuts until combined.

5. Spoon the batter into the prepared muffin tins, filling each about 3/4 full.  Sprinkle the top of the batter with sprinkling sugar or granulated sugar.  Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 25-30 minutes.  Cool the muffins in the pan for 5 minutes.  Gently release the muffins from the pan and place on a cooling rack.