easy morning glory muffins

How To Make Easy Morning Glory Muffins

Blender Method

• This method works best if you have a high-speed blender like a Vitamix since a less powerful blender will most likely bog down under the ingredient load.
• It really helps to start by processing the oats alone until they’re ground down into the consistency of a fine flour. This ensures a smoother muffin.
• After you grind the oats, take the blender jar and give it a few shakes to make sure the oat flour isn’t packed too tightly under/around the blades – this helps the rest of the ingredients blend more smoothly and prevents the blender from bogging down.
• Make sure to scrape down the sides/corners of your blender and process one more time before adding the carrots, apple, raisins, and walnuts.
• DO NOT PROCESS the carrots, apple, raisins, and walnuts. You can add them straight to the blender bowl and use a spatula to mix them in, or you can transfer the batter to a large bowl and add the remaining ingredients there. It really depends on the size/shape of your blender.

Mixing Bowl Method

• Start by mashing the bananas since they won’t be getting mashed up in a blender.
• You’ll have to replace the oats with a pre-ground or store-bought oat flour. This recipe calls for 2 cups of oats which translates to 1 1/2 cups of oat flour – 160 grams in each case.
• If you want to make your own oat flour, add 2 cups of oats (160 g) to any blender and process on high until the oats get ground down to a fine flour consistency. You can even do this in something like a NutriBullet… just in smaller batches.
• Add the carrots, apple, raisins, and walnuts after everything else has been mixed together and a batter forms.

Both Methods

• I don’t recommend using bananas that are too ripe. Brown spots are good, but if the bananas themselves are completely brown and mushy, you’ll end up with slightly gummier muffins.
• I used coconut palm sugar for my sweetener, but you can replace that with brown sugar as well. Something like maple syrup will work, but reduce it to 1/4 cup (60 ml).
• When measuring, don’t pack the shredded carrots and apple tightly. Just sprinkle the shreds into your measuring cups until they are full.
• I really recommend either using parchment paper liners or greasing your muffin cavities well. These muffins will probably stick to paper liners.
• A dab of vegan butter + a couple minutes in a toaster oven = amazing

Okay, But What Are They Like?

So tender! So addictively moist and tender that you’ll just keep wanting to take another bite… especially because they’re deliciously sweet and loaded with flavour. I actually prefer these on day 2+ because the flavours have a chance to “marinate” and intensify, but they’re great straight out of the oven too. They’re slightly spiced, plenty sweet, and really hearty and satisfying – muffins that are great for breakfast or as a filling afternoon snack to get you through the gap between lunch and dinner.

They’re also gluten-free (as long as you use certified gluten-free oats) and vegan, and you can easily make them nut-free by replacing the almond butter with soy nut butter, the almond milk with another non-dairy milk like rice or soy, and the walnuts with either sunflower seeds, pumpkin seeds, or more raisins.

Happy eating!

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easy morning glory muffins

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4.8 from 18 reviews

• Author: Amanda @ Running with Spoons
• Total Time: 40 minutes
• Yield: 12 muffins 1x

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Ingredients

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• 2 cups (160 g) oats, gluten-free if needed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120 ml) unsweetened almond milk
• 1/4 cup (64 g) almond butter
• 1/2 cup (100 g) coconut palm sugar*
• 2 tsp (10 ml) vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 medium-sized ripe banana (1/2 cup mashed [100 g])
• 1 cup (85 g) carrots, shredded
• 1/2 cup (55 g) apple, shredded
• 1/3 cup (55 g) raisins
• 1/3 cup (40 g) walnuts, chopped

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Instructions

1. Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining the cavities with parchment paper liners or greasing them with oil. Set aside.
2. Add the oats, baking powder, baking soda, and salt to a high-speed blender and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.**
3. Add all of the remaining ingredients except for the carrots, apple, raisins, and walnuts and process on high until the batter becomes smooth and creamy, about 15 seconds. Periodically stop and scrape down the sides/corners of your blender as necessary. Finally, use a spatula to mix in the carrots, apple, raisins, and nuts by hand.
4. Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
5. Bake for 28 – 30 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days***, or freeze for up to 3 months.

Notes

* You can also use brown sugar or cane sugar.

** Alternatively, you can replace the oats with 1 1/2 cups (160 g) of oat flour and mix everything by hand in a large bowl. Just whisk the dry ingredients together, then add all the remaining ingredients except for the carrots, apple, raisins, and walnuts (mashing the banana beforehand) and mix until a smooth batter forms. Finally, fold in the remaining 4 ingredients.

*** Begin by storing the muffins in a sealed container, and if you find that they get a little too moist or sticky when they’re completely covered, leave them open or partially open.

• Prep Time: 10 mins
• Cook Time: 30 mins

Looking for more healthy muffin recipes? Try one of these!

Healthy Banana Nut Muffins
Easy Vegan Chocolate Muffins
Flourless Chocolate Chip Zucchini Banana Muffins
Apple Oat Greek Yogurt Muffins
Banana Oat Greek Yogurt Muffins

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