Healthy Morning Glory Muffins
These Healthy Morning Glory Muffins are packed with wholesome ingredients, they’re dairy and gluten-free, and they have no refined sugar! They have an amazing texture and flavor, and make a healthy, delicious meal prep breakfast or brunch!
Muffins are always a good idea in my opinion. They’re the perfect breakfast on the go, they can be prepped in advance, and they’re also great as snacks or even as a sweet treat.
I made them all the time when my boys were growing up, so it became my mission to pack as much nutrition into them as possible.
I’ve made batch after batch of banana and pumpkin muffins and they never get old. That speaks volumes, and I feel the same way about these Healthy Morning Glory Muffins.
This recipe is reminiscent of my carrot muffins, except that they include both oat and almond flour, as well as apple, coconut, raisins and pecans.
They’re loaded with goodness, and the texture is downright amazing!
If you love these flavors too, be sure and try my morning glory baked oatmeal!
Why you’ll love this recipe:
- This morning glory muffins recipe is reminiscent of carrot cake, but they’re much healthier.
- They’re wholesome, delicious and perfect for brunch, meal prep breakfast or snacks.
- They’re dairy and gluten-free, refined sugar free and include minimal oil.
- Muffins are freezer friendly as well!
Recipe ingredients
The ingredient list is a bit longer than my typical muffin recipes, but each ingredient is what makes them special.
They’re reminiscent of carrot cake with grated carrot, apple, raisins, coconut and pecans, but the glory is that you can customize them depending on your personal taste.
Ingredient notes
- Flour. I used a combination of almond and oat flour for this recipe, which makes them more nutritious, gluten-free and gives them an amazing texture.
- Sweetener. Originally I tested these muffins with coconut sugar, and while they turned out great, I like the results even more with the same amount of maple syrup. I’ve included maple syrup in the ingredients list in the recipe card, but you can use either.
- Oil. My favorite oil for these muffins is coconut oil, but use whatever you have on hand.
- Milk. I used unsweetened almond milk, but any type of dairy or non-dairy milk may be substituted.
- Carrot and apple. A combination of grated carrot and apple are what set morning glory muffins apart!
- Raisins. Raisins may be substituted with your favorite dried fruit or omitted altogether.
- Coconut. If you’re not a fan of coconut, simply omit it. I like to use unsweetened shredded coconut to decrease the amount of sugar.
- Pecans. Substitute the pecans with walnuts, sunflower seeds or pepitas, or omit altogether.
How to make this recipe
These gluten-free morning glory muffins come together in about 10 minutes in one bowl.
Pro tip: Grate the carrot and apple up to a day in advance to make prep go even more quickly.
See the recipe card for full instructions.
- Whisk together the wet ingredients.
- Add the dry ingredients and whisk until no lumps remain.
- Stir in the grated carrot and apple, coconut and raisins.
- Divide the batter evenly between (12) muffin cups and top with additional coconut and pecans.
- Bake at 400 degrees for 15-18 minutes or until set.
FAQs
Morning glory muffins are hearty, wholesome muffins that were created by Chef Pam McKinstry of the Morning Glory Cafe on Nantucket’s Old South Wharf in New England. The cafe closed in 1994, but many versions of this classic muffin live on.
Morning glory muffins are similar to carrot cake as they include grated carrot, apple, coconut, raisins and pecans or walnuts. Most include whole wheat flour, but this recipe includes almond and oat flours, which makes the muffins gluten-free without sacrificing texture.
Unfortunately most are not healthy as they contain an abundance of oil and sugar. This morning glory muffin recipe is packed with nutritious ingredients like almond and oat flours so they’re whole grain and gluten-free, there’s minimal oil, no refined sugar and also no dairy. They’re wholesome and delicious with an amazing texture that rivals any version!
Recipe tips
- Pro tip: Grate the carrot and apple up to a day in advance to make prep go even more quickly.
- Store muffins in an air tight container at room temperature for up to 3 days or in the refrigerator for up to one week.
- Morning glory muffins are freezer-friendly as well. Freeze in a zip top bag or air tight container for up to 3 months.
More gluten-free muffins you’ll love:
- Chocolate zucchini muffins
- Blueberry banana muffins
- Blueberry oatmeal muffins
- Cranberry orange muffins
- Gluten-free chocolate chip muffins by Ambitious Kitchen
- Peanut butter banana muffins
- Zucchini muffins
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Healthy Morning Glory Muffins
Ingredients
- 1/3 cup melted coconut oil sub with your favorite oil
- 2 large eggs
- 3/4 cup maple syrup or sub with coconut sugar
- 1/4 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
- 2 teaspoons vanilla extract
- 1 1/4 cups oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup grated carrot 1 large or 2 medium
- 1 cup grated apple about 1 large
- 1/3 cup unsweetened shredded coconut plus 2 more tablespoons for the top, optional
- 1/3 cup raisins sub with your favorite dried fruit or omit
- 1/3 cup chopped pecans sub with your favorite nuts or seeds or omit
Instructions
- Preheat the oven to 400 degrees and line standard muffin pan with paper liners.
- In a large bowl, whisk the oil, eggs, maple syrup, milk and vanilla until combined.1/3 cup melted coconut oil, 2 large eggs, 3/4 cup maple syrup, 1/4 cup unsweetened almond milk, 2 teaspoons vanilla extract
- Add the oat flour, almond flour, baking powder, baking soda and salt to the wet ingredients and whisk well until incorporated and no lumps remain. Stir in the carrot, apple, coconut and raisins.1 1/4 cups oat flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup grated carrot, 1 cup grated apple, 1/3 cup unsweetened shredded coconut, 1/3 cup raisins
- Divide the batter evenly between the (12) muffin cups and top with additional shredded coconut (if using) and pecans.1/3 cup chopped pecans
- Bake for 15-17 minutes or until set and a toothpick inserted into the middle of a muffin comes out with just a few crumbs. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely. Enjoy!
Notes
- I’ve tested this recipe with both coconut sugar and maple syrup, and while they both work very well, I prefer to use maple syrup because of the added flavor and a texture that’s even more moist.
- Pro tip: Grate the carrot and apple up to a day in advance to make prep go even more quickly.
- Store muffins in an air tight container at room temperature for up to 3 days or in the refrigerator for up to one week.
- Morning glory muffins are freezer-friendly as well. Freeze in a zip top bag or air tight container for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
