Healthy Morning Glory Muffins are packed with carrots, apples, coconut and pecans and they're dairy and gluten-free! These wholesome, healthy muffins make a great brunch or meal prep breakfast!
1/3cupunsweetened shredded coconutplus 2 more tablespoons for the top, optional
1/3cupraisinssub with your favorite dried fruit or omit
1/3cupchopped pecanssub 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.