Healthy Morning Glory Muffins

Made with orange juice, banana, and carrots, Healthy Morning Glory Muffins are an amazing snack or breakfast! Vegan and gluten free.

Do you know the muffin woman? HI.

I've said it once and I'll say it again. If this blog could be all muffin, quick bread, and soup recipes, I'd be happy. If you haven't noticed, they're my favorites!

I assure you that when I write a cookbook someday, it will lean heavy into the muffins section. In the past year, we've dabbled in Healthy Zucchini Muffins, Fluffy Orange Muffins and Fluffy Pumpkin Muffins.

So I found myself thinking...what's a muffin flavor I haven't posted? I thought of good old chocolate chip and blueberry, of course.  But then I thought of morning glory, with all those yummy flavor addditions. Winner!

How to make healthy morning glory muffins

The key to this recipe is the flour combo. I love making them with super moist and nutritious almond and oat flour. The texture is incredibly moist, fluffy, and not at all gummy!

Despite the lengthier ingredient list, this recipe comes together quickly. It's as simple as mixing wet and dry separately, then combining, and folding in the add-ins.

1. Make your flax egg by whisking together flax and water.
2. Mix together wet ingredients (mashed banana, orange juice and zest, maple syrup, oil, vanilla, and flax mixture( in a medium bowl.
3. Mix together dry ingredients (almond flour, oat flour, cinnamon, ginger, baking soda, baking powder and salt) in a large bowl.
4. Pour in wet ingredients and mix until smooth. Fold in cherries, carrot, and apple.
5. Spoon batter into muffin tin and bake!

All the ingredients you need + tips

The best thing about morning glory muffins is the add-ins, and there are LOTS of options here! Don't be alarmed by the long ingredient list--it's mostly spices and add-ins.

• Almond + oat flour: These muffins will not work with wheat flour, all purpose flour, coconut four, or any other flour not listed in the recipe. Steer clear of experimenting with flours here since they're not one-to-one subs and you'd have to change the whole recipe. See the suggestions at the beginning of the post for recipes using alternative flours!
• Nuts: I opted to go without nuts, but chopped pecans or walnuts would be delish if you want more crunch and nutty flavor.
• Coconut: This is super common in morning glory muffins, but I know a lot of people aren't fans. If you are, adding ½ cup of unsweetened shredded coconut would be great.
• Juice: You could do pineapple juice or even non-dairy milk instead of the orange juice, but I love the flavor of fresh orange juice.
• Zucchini: You could use freshly grated zucchini instead of carrot, but be sure to ring it out of extra moisture. These are already very moist muffins!
• Apple: If you don't want apple, you could do equal amounts of zucchini or carrot, or even ½ cup of finely diced pineapple.
• Maple syrup: I haven't tried these with granulated sweetener, but I suspect they'd work with equal amounts of coconut sugar or brown sugar since the batter is so moist.

Foolproof muffin tools

Check out some of my go-to supplies for epic muffins time and time again.

• This sturdy USA made muffin tin is my favorite.
• This box grater to grate the carrots and apple. Love that it catches everything at the bottom.
• These silicone baking cups are a LIFE SAVOR. They make clean up a breeze. No more scrubbing the muffin tin!
• These cooling racks are a must. I use them for everything!
• Muffin scoop for perfect portioning, every time.
• Genius two-sided measuring spoons that stay together in the drawer and take up less space.

How to store muffins

Keep muffins on countertop in an air-tight container for up to three days. They stay moist for a long time! If you still have some left, you can store the fridge for up to a week or more and they will stay moist.

Can I freeze muffins?

These freeze great. You can freeze them on a lined baking sheet and then transfer them into a freezer baggie. To reheat, microwave straight from the freezer until warm and enjoy! Muffins will last up to 3 months in the freezer.

More superb muffin recipes

• Orange Muffins
• Healthy Chocolate Muffins
• Healthy Zucchini Muffins
• Pumpkin Muffins
• Lemon Blueberry Muffins

If you make this Healthy Morning Glory Muffins recipe and love them, please come back and leave a star rating/comment letting me know! Your feedback is super helpful for me as well as other readers.

Healthy Morning Glory Muffins Recipe

★★★★★ 5 from 18 reviews

• Author: Alexis Joseph | Hummusapien
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 12 muffins 1x
• Category: Muffin
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Made with almond and oat flour and packed with fresh orange juice, banana, carrots, these super moist Healthy Morning Glory Muffins are an amazing snack or breakfast! Vegan and gluten free. Inspired by my Cherry Orange Bread.

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Ingredients

Units USM Scale 1x2x3x

• 2 medium overripe bananas (¾ cup, mashed)
• 1 large orange, zested and juiced (¼ cup juice)
• 2 tbsp ground flaxseed + 6 tbsp warm water (can sub 2 eggs)
• ¼ cup pure maple syrup
• 2 tbsp avocado oil or melted coconut oil
• 1 tsp vanilla extract
• 1 ¼ cups super fine almond flour, packed
• 1 ¼ cups certified GF oat flour*
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• ⅓ cup dried tart cherries (can sub dried cranberries or raisins)
• 1 cup shredded carrot
• ¾ cup shredded or diced apple

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Instructions

1. Preheat oven to 425 degrees Fahrenheit. Grease a muffin tin.
2. Place flax and water in a small bowl and stir to combine. Set aside to thicken for 5 minutes.
3. Place mashed banana, orange juice and zest, maple syrup, oil, vanilla, and flax mixture in a medium mixing bowl and whisk until smooth.
4. Place almond flour, oat flour, cinnamon, ginger, baking soda, baking powder and salt in a large mixing bowl and whisk until well combined. Pour in wet ingredients and mix until smooth. Fold in cherries, carrot, and apple (if your apple seems too wet, wring it out in a paper towel first to remove the excess moisture).
5. Spoon batter evenly into 12 muffin cups. Bake for 8 minutes at 425°F and then reduce the heat to 350°F (keeping muffins in oven) and bake for another 18-22 minutes, or until a knife comes out clean. Cool muffins in tin for 15 minutes before transferring to a wire rack to cool completely.

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Notes

*TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a very fine flour.

OTHER FLOURS: As always, steer clear of trying alternative flours here (coconut, all purpose, etc) as they are not one-to-one swaps. I cannot vouch for the results if the recipe is made differently than how it is written.

Keywords: healthy morning glory muffins