Morning Glory Muffins

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.

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.

Ingredients for morning muffins in a bowl.

Ingredients Needed

  • Almond Flour
  • Ground Flaxseed
  • Eggs
  • Coconut Oil
  • Apple Sauce
  • Coconut Sugar
  • Vanilla Extract
  • Baking Soda + Salt
  • Shredded Apple
  • Carrots
  • Oats
  • Raisins
  • Nuts
  • Shredded Coconut

Healthy morning glory muffin batter.

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.

Healthy morning muffins with carrots

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5.0 rating
2 reviews

Morning Glory Muffins

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.


Yields 12
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Recipe Type: Breakfast
Cuisine Gluten-free
Difficulty: Easy
Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. Preheat oven to 350ºF and line a muffin tin with 12 parchment paper liners.
  2. In a large bowl whisk together ground flaxseed, eggs, coconut oil, apple sauce, coconut sugar and vanilla extract.
  3. Add in almond flour, baking soda and salt and whisk until combined.
  4. Fold in apple, carrots, oats, raisins, nuts and shredded coconut.
  5. 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.

Nutrition

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23 comments
January 24, 2014

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23 responses to “Morning Glory Muffins”

  1. I have all of these ingredients right now and pretty tempted to try them out for this weekend!
    I love blueberry muffins (GF) and cranberry muffins!
    Have a great weekend!

  2. These look like a great morning breakfast to go. I love that there is just a touch of honey in them to sweeten but not too much. And then, of course you drenched them in maple syrup like I totally would have done too haha!

  3. These look divine. I love a hearty muffin with fruit and veggies 🙂

    1. What is the purpose of the 1.5tsp of coconut flour?
    2. Would almond MEAL work as well?

  4. These look like my kind of muffin! I love the use of almond and coconut flour. Pinned. 🙂

  5. Oh, Lexi. Please come and live in Ohio, so I can pop on over and steal these from you every once in a while. There’s some serious yum going on here.

  6. Rebecca Ward says:

    Made these this morning as I have just started a paleo and gluten free lifestyle and was wanting something a little different for breakfast than eggs…these were wonderful! I didn’t have all ingredients so i subbed slivered almonds for the walnuts, I didn’t have apple sauce which I think would have made a big difference in the flavor..but I used pureed pumpkin. Even with those adjustments it turned out lovely! Thank you for the great treat as these used to be my favorite ‘gluten’ muffins! 🙂

  7. Jessika says:

    These are my new go-to muffin. You can really just sub in whatever you want (fruit, nuts, veggies). I made a batch and they were perfect for a little dessert, or to grab and eat in the car before my 5:30am WOD. Thank, Lexi!

  8. These muffins look great and look like they would hit the right spot for my breakfast!

  9. These were perfect to make with my leftover carrots. Loved how it was packed with carrots, apples, raisins, and walnuts (I forgot the coconut). I think mine needed to cook a little longer but I let them sit and then stored them in the fridge. When I wanted a snack I would heat it up in the microwave. Delicious, I didn’t think it even needed maple syrup. I need to invest in some of those silicone muffin things. The paper muffin holder I used stuck so I was literally licking it to get all of the muffin off, yes it was that good, don’t judge.

  10. Denise says:

    Just made these to eat on the go throughout the week, they’re delicious! I added 1/2 tsp of ginger powder, as I love a hint of ginger in baked goods, and it works really well 🙂 I’m sure my toddler too will devour these…
    Thanks for another great recipe Lexi!

  11. Anna says:

    These are AMAZING. Just made a batch, and ate 3. With the recommended maple syrup drizzle 🙂

  12. linda says:

    just made these – WONDERFUL – everything you look for in a muffin, moist, not too sweet, lots of flavor. thank you so much! (just that is is gluten and dairy free makes it a slam dunk!)

  13. Alicia says:

    i am new to your site…found some great looking recipes from you on Pinterest. I have a hubby who has been eating clean and losing weight (60 lbs so far!!) and I’m looking for some new recipes to keep him as well as 2 teenage girls and myself on track. Do you have any nutritional breakdown for calories, protein, etc? I’d love to try some of these out but I know he won’t eat them if he doesn’t know the nutritional facts. What are your best ones to start with for lunchbox items?

  14. Rose says:

    Just made a batch! Omg delish!!!!!!! I have made a version of these before with zucchini, carrot and pear. I have to go eat a second muffin now.

  15. Lindsey says:

    Do these freeze/thaw well? Thinking about making a double batch and freezing some as a quick go-to for days I am not prepared.

  16. Hillary says:

    making these muffins as soon as i am finished with whole30 next week, mmmm.

  17. Bridgette Wash-Quarles says:

    These look AMAZING! What is an alternative for almond flour, I am allergic to almonds so I will need to use another gf option? Thanks, B

  18. Molly says:

    These look incredible, stoked to try! I struggle with Paleo dessert recipes as most call for almond flour or meal, as this one does, and I have a serious almond allergy! Should I substitute with tapioca flour or arrowroot flour/meal? I could always add more coconut flour but then I run the high risk of drying them out, a disaster, ha!

  19. josephine says:

    Hi. Thanks for your recipe of muffins. I will make mine tomorrow.

  20. Nova says:

    These were a total hit!
    I used Bob’s Red Mill Paleo Flour (which is a mix of almond, coconut, arrowroot, & tapioca), because it’s what I had on-hand. I subbed maple syrup for the honey and bing cherries for the raisins. I also added powdered ginger & turmeric, as well as chopped crystalized ginger (also something I had sitting around – not paleo since it’s made with reg sugar). They were fab! I ate 3 in a row with butter (granted I’m 9 months pregnant, so no guilt – but considering these are packed with nutritious, delicious ingredients, I don’t think I’d feel guilty even if I wasn’t preggo!)
    I think I’ve found my new go-to morning muffin recipe – they were so quick and easy to make, and the proportions will be easy to remember! Thanks for a great recipe!

    5.0 rating

  21. Diane T. says:

    I have made these a couple of times and am planning to make them again today. They are moist , delicious and a favorite workday breakfast. I confess I am not a fan of carrots so never have any and don’t want to buy any just for this, so my “cheat” is carrot baby food! I have tried mango baby food with excellent results. I also add another half cup of almond flower instead of the coconut flour. I have made other baked goods that use a combo of almond and coconut flour and have found the texture to be off-putting.

    5.0 rating

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