A flourless morning glory muffin that’s gluten-free, refined sugar-free, dairy-free, oil-free and whipped up in the blender in under 5 minutes flat! Perfect for breakfast or as a healthy snack.
I love a good muffin.
In fact, if you were to ask me what my favourite kind of baked treat was, “muffins” would probably be my answer. That’s not to say that I turn my nose up at cookies, cakes, brownies, or bars (especially if chocolate is involved), but muffins somehow managed to make their way to the top of my favourites list over this last handful of years. And I say “somehow managed” because I wasn’t all that crazy about them back in the day.
Wait. Nope. I lied. I do remember going through a phase where I was eating muffins for breakfast everyday, but those weren’t muffins so much as small cakes — similar in both size and nutritional value. Delicious, but probably not the healthiest way to start the day.
Not that my younger self was overly concerned with what was healthy, but my present day self kind of is… especially since my present day body doesn’t exactly let me get away with most of the shenanigans I pulled when I was younger. How I managed to go so many years on a lifestyle fuelled by Kraft dinners and minimal sleep, I’ll never know. But I do know that there’s no way I’d be able to pull those kind of stunts now. At least not if I want to be a functional human being, which I kind of do. But I digress. Back to muffins!
Let’s talk about why I love them.
First, they’re perfectly portable and pre-portioned, meaning they’re easy to grab when you’re running out the door or when you’re so groggy in the morning that you can’t trust yourself with sharp objects. Hey, we’ve all been there. No judgement.
Second, they’re dense and doughy. Perfect for those days where you need something a little more substantial. Something you can really sink your teeth into.
Third, they can be made in a blender. Mmm hmm. You guys know I like my recipes to be as quick and painless as possible, and what’s easier than tossing a bunch of ingredients in a blender, pouring it out into a pan, and ending up with something like this?
Flourless morning glory muffins. Chock full of oats, apples, carrots, raisins, walnuts, and everything else you might need to start your day off on the right foot. Except maybe coffee, but you’re on your own with that one.
As with all my other flourless muffin recipes, these are gluten-free, refined sugar-free, dairy-free, oil-free, and de.li.cious. They’re slightly denser than your traditional flour-based muffin, but I actually kind of prefer that because — the “sink your teeth into” feeling I mentioned earlier? — these have that in spades.
So whether you’re looking for a healthy breakfast or snack, I hope you’ll give these a try!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Flourless Morning Glory Muffins
- Total Time: 20 mins
- Yield: 9 muffins 1x
Ingredients
- 1/4 cup (64 g) creamy almond butter*
- 1 medium-size ripe banana (~100 g)
- 1 large egg
- 1/4 cup (80 g) honey
- 1/2 cup (40 g) rolled oats**
- 2 tbsp (14 g) ground flaxseed
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 cup carrots (about 2 large), peeled and grated (115 g)
- 1 medium apple, peeled, cored, and grated (115 g)
- 1/3 cup (55 g) raisins
- 1/3 cup (40 g) walnuts
Instructions
- Preheat oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients except for carrots, apple, raisins, and walnuts (if using) to a high-speed blender and blend on high until oats are broken down and batter is smooth and creamy. If you do not have a high speed blender, you can mix all the ingredients by hand. Simply grind the oats into a flour and mash the bananas before combining all the ingredients in a bowl and mixing well. Fold in carrots, apple, raisins, and walnuts and mix by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* Can sub with nut butter of choice. Or use soy nut butter for a nut-free option. ** Make sure they’re certified gluten-free if you need the muffins to be gluten-free.
- Prep Time: 5 mins
- Cook Time: 15 mins
Looking for more flourless muffin recipes? Try one of these!
Flourless Banana Bread Muffins
Banana Oat Greek Yogurt Muffins
Flourless Apple Cinnamon Muffins
Flourless Chocolate Chip Almond Butter Muffins
Flourless Vegan Banana Muffins
Learn more about living gluten free by visiting Udi’s Community page or following them on Facebook!
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
How could I make them oat free? Any substitution ideas??? thanks in advance!
Can’t find the morning glory recipe? Only a bunch of comments
Just made these and they are great..,except mine turned green after awhile in the air…what in the world??
They will turn green if you use sunbutter. It’s still safe to eat, just a natural chemical reaction.
Just made these. They came out really wet in the middle almost like they weren’t cooked . I put them in the oven a little bit longer and they were still wet. I baked them for 30 Min total. The flavor was great but I think next time I will add more oats. I’m high altitude so I’m guessing that’s the reason they were mushy and didn’t really rise. I followed the recipes to the T so I don’t know what else would cause them to turn out the way they did. Definitely going to retry and let you know if it did the trick!
Love these! Thank you for the lovely recipe.
I made a few additions and tweaks:
I added: 1/2 cup pineapple, 2 TBSP rolled oats (to soak us the increased wetness from the pineapple, and 1/4 c. unsweetened shredded coconut. I also reduced the 1/3 c. raisins and 1/3 c. walnuts to 1/4 c. each. It made 10 muffins and I found them to need ~20 minutes of baking time. DELISH! (Next time will add some grated ginger for a bit more of a kick)
I assume these are full-size muffins? Can I make these as mini-muffins and if so, what would the adjusted cook time be?
Can I make these as mini-muffins and if so, what would the cook time be?
I just made these with pecans and they are delicious! Perfectly sweet with great flavor. The carrots and apples make them moist. I cooked for 20 minutes. Thanks for the recipe.
I’m so glad you like them, Joanna! Thanks so much for taking the time to leave a comment and let me know!
Hello there!
Is there nutrition facts ?
And btw i just made 2 batches and they’re soo good! Thank you for the amazing recipes ❤️
These muffins are delicious!! I bought a bag of oatmeal at Trader Joe’s and keep trying to like overnight oats, but, I’m just not a fan. I was trying to find another use for the oatmeal and this is perfect! And, you have all of those other healthy ingredients in these muffins too! Just perfect – thank you!
What is the nutritional breakdown of this? total carbs? Total fat & protein? I’m fearful as delicious as these sound they may be too high carb for me.
Obsessed with these muffins! Made them many, many times. Have you ever tried baking it as a loaf instead of as muffins? Curious if the recipe or bake time would need to be adjusted. Any thoughts? Thanks so much!
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I would love to try these but can’t do oats. What can I sub for oats? thanks
All the ingredients meshed well together and the flavor was really good. The only thing I had an issue with was the cooking time. I baked mine in a 375 F preheated oven, for 15 minutes as stated in the recipe but they were still raw on the inside. I also had 10 muffins, and the cake liners were almost past the 3/4 fill mark.. what did I do wrong?! I definitely want to make these again but need to get this cooking time precise! Please help, thank you!
Hi Kaitlyn! I would try them for about 20-22 minutes, in that case. You could always use a toothpick to see how they’re doing on the inside.
Tried these this morning and they were delicious! Thank you! Do you have the nutrition facts for this recipe?
And…how are these for diabetics? Would very much like to have the nutritional info (carbs and sugars) in particular for these muffins. Thanks.
You can figure that out quite easily by yourself by plugging the ingredients into a recipe builder! I use MyFitnessPal.
These muffins are pretty darn good, especially with some butter or nut butter slathered on top. I think next time I will add a little more spice though.
I have just made these for a Dear Gluten Free girlfriend and of course had to try one….totally yummy…MANY THANKS FOR THE WONDERFUL RECIPE!
I’m so glad you enjoyed it, Daphne!
I make muffins 1-2 times weekly. These unfortunately sound delicious but are not tried tested and true. I followed your recipe perfectly, and they came out completely undercooked. I tried to cook them for longer (with loose foil overtop to prevent burning), and they still wouldn’t cook. You can’t simply take a recipe, exclude the flour and expect it to turn out. I should have known!
DO U KNOW THE NUTRITION INFO?
I’d love to try these but I’m allergic to bananas. Is there a substitute for it?
You could actually try subbing in another egg, Allyson! But you might want to increase the honey by a few tablespoons as well to make up for the lack of sweetness from the banana.
Oooh, so good to know! I’m allergic to bananas, too, but never knew what an appropriate substitute might be. (I was toying with the idea of pumpkin puree?? Would have probably been a disgusting mess!) Thanks, ladies.
These are delicious but did not stick together for me. Is cooking them longer the answer, or adding more oats, or some almond or brown rice flour?
I had the same problem. They were delicious! But just didn’t seem done. Maybe I should have cooked them longer? I will certainly try again!
Probably the best muffins I’ve ever baked… Thanks for this wonderful recipe.
Thanks so much for the wonderful comment, Sonia! I’m glad you like them 🙂
I made these last night and they were delicious! My kids, my fiancee and my mom all really enjoyed them. My mom has asked for the recipe today 🙂
These will definitely be a staple in my home. The only thing I changed was omitting the raisins and adding a bit less honey as I do not like overly sweet baked goods. I also baked them for about 6-7 mins longer. Perfect!
I’m so glad you liked them, Aga! Thanks so much for taking the time to let me know 🙂
I made these today and they are really good but they didnt rise much. Any suggestions? Thanks
I love the idea of having a tasty and healthy breakfast like this! Thanks for the recipe!
Love the idea of this recipe, but when I made it my muffins did not set in the middle. I even tried increasing the baking time (by alot!) and for some reason, they are still not setting and are too gooey in the middle.
thanks! I will still eat them but my kids won’t!!! 😉
okay I LOVE these but…..every time I bake them they turn green the next day!! What
the heck can that be? I use sun butter instead of almond. could that be it? I make my own by soaking the seeds, the roasting and grinding. Help!!
That’s definitely it, Mary! Sunflower seeds contain chlorophyll, which reacts with the baking soda when it’s heated. As it cools, it turns green. This isn’t harmful in any way, and the muffins are still perfectly safe to eat.