Easy Morning Glory Muffins that are so tender and loaded with flavour, you’d never guess they were made without flour, oil, eggs, or refined sugar! Made with wholesome gluten-free and plant-based ingredients, these muffins make a delicious breakfast or snack!
Grocery shopping has become a very different experience in these times of social distancing.
Gone are the days of running to the store to pick up just one or two things. Now we wait until we have a big long list and grab everything at once so we can avoid going for another few weeks. And that’s assuming we can actually find the things we need. The last few times we ventured out, the shelves had a lot of empty patches where staples like beans, rice, pasta, and frozen veggies used to be. Oh, and toilet paper. The TP is finally gone too.
But I think what surprised me the most was how bare the baking aisle was. There wasn’t a single bag of flour in the entire store and the sugar supply was dwindling. Even the cocoa was gone. I guess it makes sense though. Being stuck at home means more time in the kitchen, and more time in the kitchen means the kitchen needs to be stocked. Or at least that’s how it’s been here.
And if you’re finding yourself in the same kind of situation, then how about giving these easy morning glory muffins a try? The ingredients are pretty simple and they don’t require any flour. You know… in case your store is out of the stuff too.
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
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Ingredients
- 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
Instructions
- 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.
- 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.**
- 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.
- Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
- 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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The easy morning glory muffins sound like a delicious and nutritious addition to the Burger King Menu. I love that they are made with wholesome ingredients like carrots, apples, and oats, and the fact that they are easy to make means that customers can enjoy them anytime. It’s great to see a fast food restaurant offering healthier options for those looking for a quick and convenient breakfast or snack. I would definitely give these muffins a try!
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I used peanut butter to make these. They’re delectable! This is definitely a keeper dish.
Absolutely delicious – I added a little more ginger but otherwise totally followed the recipe. I will be making these muffins often!
We’re truly amazed at your decoration skills. This muffins looks great!
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I used peanut butter when making them. They taste great! Definitely a recipe to keep.
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Thanks for the recipe! I recently got banned from consuming gluten by a doctor and have been on a gluten-free diet for a month now. And so you want a muffin! And I really want bread too. A friend from chatroulette en españa gave me a recipe for flourless cookies. You need to take 250 grams of coconut, 2 eggs and 70 grams of sugar. Mix sugar with eggs, add coconut flakes and let stand for 10 minutes. Line a baking sheet with parchment paper and roll into balls with wet hands. Put in a mold and bake for 15-20 minutes at 180 degrees. I really liked it, a good alternative cookie. Very tasty to eat warm and drink milk.
These came out perfect, and true to the picture. Delicious and nutritious! They really satisfied my craving for a treat without compromising nutrition.
So easy and yummy!
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These are so good! I had to freeze them so I wouldn’t eat six in a day. The only change I made was to use date paste instead of sugar. Love these!! Thank you.
I made these glorious, moist muffins today. What a treat, a healthy one too. I reheated one for 20 seconds then topped with fresh strawberries and coconut yoghurt. Thank you Amanda!
This very easy-to-eat dish is a vegetarian friendly option. can be done in a short time. Thanks for sharing.
Delicious and filling. Subbed cranberries for the raisins. Mine came out looking darker than pictured here but great recipe
I’m so glad you enjoyed them, Sandy! Thank you so much for taking the time to leave a review.
Yum these sound so good! I want to make them today do you think peanut butter would add too much flavor? Or could i use yogurt instead of the almond butter?
Hmmm. I can’t speak too much on the peanut flavour since I’m allergic and never tasted it >.< But I think it should be fine! It might come through a little bit, but it wouldn't be the dominating flavour. I hope you love them!
I made these with peanut butter. They are delicious! Totally a keeper recipe.
I’m so glad you liked them, Lynn! Thanks so much for taking the time to leave a review.
Muffins are great for breakfast. As for shopping, I was surprised to see the sour cream gone.. The lack of sour cream, given that it has an expiration date, didn’t make sense. Ice cream I totally get, though. Stay safe!
Thank you, Pam! I hope you and your loved ones are safe and healthy as well!