Healthy Morning Glory Muffins (gluten free!)

Super moist, veggie-packed morning glory muffins made with nourishing ingredients like almond and oat flour, banana, carrot and apple. No refined sugar and naturally gluten free and vegan! Kids love these and they freeze great.

Do you know the muffin woman? HI.

I've said it once and I'll say it again. If this blog could be all healthy muffin recipes, I'd be tickled pink. If you haven't noticed, I simply can't get enough of the muffin mastery.

We're channeling the perfect oat + almond flour combo from my Almond Flour Blueberry Muffins and the veggie vibes of my Spinach Banana Muffins. Literally morning glory!!

Reader Megan agrees: "I just made a batch of these for our breakfast this week. They smelled so amazing that we sampled them as dessert tonight! They are incredible! Naturally and not too sweet, great flavor and texture… really the best!"

The low down on ingredients

Don't be alarmed by the long ingredient list--it's mostly spices and add-ins.

• Almond + oat flour: Divine gluten free flours that give these the best texture! 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.
• Flax: Our vegan alternative to eggs (but you can totally use regular eggs, too).
• Banana: Mashed banana adds the perfect amount of natural sugar.
• Maple syrup: Nature's finest natural sweetener!
• Oil: A smidge for moisture.
• Fresh orange 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.
• Spices and vanilla: Cinnamon and ginger plus pure vanilla extract for classic flavor.
• Carrot: Just like my carrot cake muffins, we're using full cup of shredded carrot for veggie goodness and moisture.
• Apple: Another layer of flavor and natural sweetness.

Behind the scenes of recipe testing

There are a slew of morning glory muffin recipes on the internet, but this one stands apart from all the rest because a) they're crazy moist and delish, b) they're vegan and gluten free, and c) they're packed with protein, fiber and healthy fats.

Making countless batches of these made me a wise lady!

1. Almond and oat flour are why these have such an awesome texture with no gumminess. I've tried them with other flours and they don't come close, so trust me when I say don't swap the flours.
2. You have options with the add-ins. No apple? Sub zucchini or finely diced pineapple with the liquid squeezed out. No cherries? Omit them or sub raisins or coconut.
3. Dry sweetener (like coconut sugar) can be used instead of maple syrup since it's such a moist batter.
4. Orange juice adds much-needed zing and brightness. When I tested with milk, they didn't have the same pop.

Let's make it!

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!

How to store

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.

Freezing

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.

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.

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