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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.
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
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
Ingredients
- 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
Instructions
- 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.
Nutrition
Such a great recipe! Didn’t have coconut sugar, so I used honey. Other than that I followed the recipe and we love it! Very moist and flavorful!
I would love to try this. What can be substituted for apple sauce?
Yum! So moist and flavourful. Will definitely make again.
I had some of the ingredients to make the Morning Glory Muffins, shopped and paid a high price for the rest as I only use fine quality ingredients. I was very disappointed with the dryness of the “batter”. Anxious to try one when they finished baking and cooled off, I was even more disappointed when it crumbled and didn’t hold its shape. It tasted OK, but was not enjoyable.
Hmmm, did you follow the recipe exactly? I haven’t heard of anyone having that experience nor have we, and we make these often!
These are an A+. They’re super moist with great texture and the flavor is perfect. I did use brown sugar in place of coconut sugar. I will make these again and again.
Wow! I made these and they are AMAZING! They will be on repeat at my house.
So good! My husband and 2 year old loved as well. Super easy & quick to make, stayed moist and fresh in the fridge for 4 days (yeah, we ate them all that fast!). Only substitution I made was EVOO for coconut oil (was out) and made as 36 mini muffins instead of 12 big ones.
That’s awesome! Thank you for sharing Rachel!!!!
Lexi..
These muffins are awesome.. I have finicky people in my life and I’m always trying to look for healthy options.. This muffin was a big hit..kids and adults like this one.. I used your basic recipie doubled it but instead of using the same fruit and vegetables I added zucchini, crushed pineapple, dried cranberries.. I also used the almond flour, mixed nut flour combo with the oats and ground flaxseed.. All combined this turned out amazing.. Thank you so much Lexi..
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.