Healthy Flourless Morning Glory Muffins

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Healthy Flourless Morning Glory Muffins- packed full of healthy fruits and veggies, these muffins make a perfect on-the-go breakfast. They also happen to be gluten-free, oil-free, dairy-free, and refined sugar-free!

Healthy Flourless Morning Glory Muffins- packed full of healthy fruits and veggies, these muffins make a perfect on-the-go breakfast. They also happen to be gluten-free, oil-free, dairy-free, and refined sugar-free!

Annnnnddd we’re back with more flourless muffins! This recipe happens to be of the glorious morning variety. Stuffed full of healthy goodies like carrot, apple, coconut, raisins, and pecans, they make for a perfect grab-n-go breakfast.

I know there are a lot of different versions of Morning Glory muffins out there so if you prefer a certain add-in, feel free to switch things up. You could do walnuts instead of pecans or add pineapple, orange zest…the sky’s the limit!

Healthy Flourless Morning Glory Muffins- packed full of healthy fruits and veggies, these muffins make a perfect on-the-go breakfast. They also happen to be gluten-free, oil-free, dairy-free, and refined sugar-free!

How to Make Healthy Flourless Morning Glory Muffins

  1. Start by placing the wet ingredients in the blender first: pumpkin puree (or banana), eggs, milk, syrup, and almond butter.
  2. Next layer the dry ingredients on top: rolled oats, baking powder, baking soda, salt, ground cinnamon and ginger.
  3. Blend on high until smooth.
  4. Stir in carrot, apple, coconut, nuts and raisins (or whatever mix-ins you like!)
  5. Bake until golden and puffy.
  6. Cool and enjoy!

Healthy Flourless Morning Glory Muffins- packed full of healthy fruits and veggies, these muffins make a perfect on-the-go breakfast. They also happen to be gluten-free, oil-free, dairy-free, and refined sugar-free!

Healthy Flourless Morning Glory Muffins- packed full of healthy fruits and veggies, these muffins make a perfect on-the-go breakfast. They also happen to be gluten-free, oil-free, dairy-free, and refined sugar-free!

They really are so simple to make and are chock full of fiber to help keep you full for hours. If you decide to give them a try, please let me know how they turned out in the comment section below!

Want more flourless muffins? Check these out:

Healthy Flourless Morning Glory Muffins- packed full of healthy fruits and veggies, these muffins make a perfect on-the-go breakfast. They also happen to be gluten-free, oil-free, dairy-free, and refined sugar-free!

Print Recipe

Healthy Flourless Morning Glory Muffins

Packed full of healthy fruits and veggies, these muffins make a perfect on-the-go breakfast!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12

Ingredients

US Customary - Metric
  • 1 cup pumpkin puree*
  • 1/4 cup dairy-free milk
  • 2 teaspoons vanilla extract
  • 2 pasture-raised eggs
  • 4 tablespoons almond butter**
  • 1/3 cup pure maple syrup
  • 2 cups rolled oats***
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 cup shredded carrot, approx. 3 large carrots
  • 1/2 cup shredded apple
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
  • 1/2 cup raisins

Instructions

  • Preheat the oven to 350°F then grease a muffin tin and set aside.
  • Starting with wet ingredients first, layer everything (except carrots, apple, walnuts, coconut and raisins) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the chopped walnuts, raisins, shredded carrot, apple, and coconut to the blender then gently stir together by hand.
  • Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more raisins on top then place them in the oven and cook for 20 minutes. Allow to cool for at least 10-15 minutes. They are very moist straight from the oven but the texture will change as they have more time to cool. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

*Can sub mashed banana for pumpkin if desired.
**Cashew butter will also work, or you can sub melted coconut oil or avocado oil, if desired.
***Be sure to use certified gluten-free oats for allergies.
Course: Breakfast, Snack
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
by Sarah on March 3, 2019  //  Breads and Muffins, Breakfast, Muffins
43 Comments »