This post may contain affiliate links. Please read my disclosure policy.
These Healthy Morning Glory Muffins are made with almond flour and are packed with so many delicious add-ins, such as raisins, carrots, apples and nuts. These gluten-free and dairy-free muffins are easy to make and use just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids.
Healthy Morning Glory Muffins
These Healthy Morning Glory Muffins are made with almond flour and ground flaxseed and are stuffed with shredded apples, carrots, raisins, shredded coconut, nuts and oatmeal. They are the perfect make-ahead breakfast that is happens to be gluten, dairy and refined sugar free! These kid-friendly muffins are easy to make (and a fun baking project with the kids). They also freeze well so you can keep a batch in the freezer and pop it out whenever you need a healthy pick-me-up.
- Almond Flour
- Ground Flaxseed
- Coconut Oil
- Apple Sauce
- Coconut Sugar
- Vanilla Extract
- Baking Soda + Salt
- Shredded Apple
- Shredded Coconut
To Peel or Not to Peel the Apple
The apples are grated before being folded into the batter. Grating the apples both adds moisture to the muffin and makes sure that the apples are cooked through quickly. You can leave the peel on the apple, or you can peel it off. We prefer the texture and nutritional value that leaving the (organic) peel on imparts, but feel free to remove it if you prefer.
How to store Healthy Apple Oatmeal Muffins
We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.
So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.
Watch the video:
If you like this muffin recipe, check out these others:
- Banana Oatmeal Chocolate Chip Muffin
- Chocolate Chip Zucchini Muffins
- Gluten Free Apple Muffins
- Paleo Lemon Blueberry Muffins
Morning Glory Muffins
- 3 tablespoons ground flaxseed
- 3 large eggs
- ¼ cup coconut oil melted
- ¼ cup unsweetened smooth apple sauce
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 2 cups 195 grams almond flour
- 1-1/2 teaspoon baking soda
- Pinch fine sea salt
- 1 cup shredded apple about 1 large apple
- 1/2 cup grated carrots
- ½ cup old-fashioned oats optional
- 1/3 cup raisins
- 1/3 cup walnuts or pecans chopped
- 1/4 cup unsweetened shredded coconut
- Preheat oven to 350ºF and line a muffin tin with 12 parchment paper liners.
- In a large bowl whisk together ground flaxseed, eggs, coconut oil, apple sauce, coconut sugar and vanilla extract.
- Add in almond flour, baking soda and salt and whisk until combined.
- Fold in apple, carrots, oats, raisins, nuts and shredded coconut.
- Fill muffin liners with a heaping 1/4 cup of batter and bake for 22-25 minutes, until the muffin gently springs back when touched in the middle.