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 theseeasy morning glory muffinsa 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 aVitamixsince 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 shakesto 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 toscrape down the sides/corners of your blenderand process one more time before adding the carrots, apple, raisins, and walnuts.
- DO NOT PROCESSthe 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-boughtoat flour. This recipe calls for 2 cups of oats which translates to1 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 aNutriBullet… 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 aretooripe. Brown spots are good, but if the bananas themselves are completely brown and mushy, you’ll end up with slightly gummier muffins.
- I usedcoconut palm sugar为我的甜味剂,但你可以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.
- Ireallyrecommend either usingparchment paper linersor 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潮湿的andtender你会一直想要to take another bite… especially because they’re deliciouslysweetandloaded 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 slightlyspiced, plentysweet, and reallyheartyandsatisfying– muffins that are great for breakfast or as a filling afternoon snack to get you through the gap between lunch and dinner.
They’re alsogluten-free(as long as you usecertified gluten-free oats) andvegan, and you can easilymake them nut-freeby replacing the almond butter withsoy 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!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, andsubscribeto our mailing list to receive new recipes in your inbox!
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easy morning glory muffins
- Prep Time:10 mins
- Cook Time:30 mins
- Total Time:40 minutes
- Yield:12muffins1x
Ingredients
- 2 cups(160 g燕麦,gluten-freeif needed
- 2 tspbaking powder
- 1/2 tspbaking soda
- 1/4 tspsalt
- 1/2 cup(120ml) unsweetened almond milk
- 1/4 cup(64克)almond butter
- 1/2 cup(100 g)coconut palm sugar*
- 2 tsp(10ml) vanilla extract
- 1 1/2 tspground cinnamon
- 1/2 tspground ginger
- 1medium-sized ripe banana (1/2 cupmashed [100 g])
- 1 cup(85 g) carrots, shredded
- 1/2 cup(55 g) apple, shredded
- 1/3 cup(55 g)葡萄干
- 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 withparchment paper linersor greasing them with oil. Set aside.
- Add the oats, baking powder, baking soda, and salt to ahigh-speed blenderand 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.
- 烘烤28 - 30分钟,直到顶部的μffins 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.
Keywords:morning glory, muffins, flourless, gluten-free, healthy, recipe, snack, breakfast, vegan
Looking for morehealthy 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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It’s great that despite some restrictions, as a gluten-free diet (https://ivypanda.com/essays/organic-gluten-free-whole-grain-products/), you can still find a variety of recipes.
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 fromchatroulette en españagave 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!
★★★★★
looks very delicious and fun! It makes your mouth water!
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!