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Healthy Morning Glory Muffins (Vegan and Gluten Free!)

  • 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

Description

Made with almond and oat flour and packed with fresh orange juice, banana, carrots, apple and cherries, these healthy and super moist Morning Glory Muffins are an amazing snack or breakfast! Vegan and gluten free.


Ingredients

Scale
  • 2 medium overripe bananas (3/4 cup, mashed)
  • 1 large orange, zested and juiced (1/4 cup juice)
  • 2 tbsp ground flaxseed + 6 tbsp warm water (can sub 2 eggs)
  • 1/4 cup pure maple syrup
  • 2 tbsp avocado oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/4 cups super fine almond flour, packed
  • 1 1/4 cups certified GF oat flour*
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/3 cup dried tart cherries (can sub dried cranberries or raisins)
  • 1 cup shredded carrot
  • 3/4 cup shredded or diced apple

Instructions

  1. Preheat oven to 425°F. 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.

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.

TO MAKE A LOAF: Pour batter into greased loaf pan and bake at 350F for about 55 minutes, or until a knife comes out almost clean. Allow bread to cool in pan for 15 minutes before removing and transferring to a wire rack to cool. You can also make this Cherry Orange Bread instead, which is the recipe these muffins are based off of.

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. They freeze great, too.

IF YOU LOVE THIS RECIPE: Try my Zucchini Muffins, Pumpkin Muffins, and Lemon Blueberry Muffins!

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