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Healthy Morning Glory Muffins (gluten free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • Author: Alexis Joseph
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Total Time: 48 minutes
  • Yield: 12 muffins 1x
  • Category: Muffin
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

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. Inspired by my Cherry Orange Bread.


Ingredients

Units Scale
  • 2 medium overripe bananas, 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 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 packed 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

*about 3/4 cup

**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.