Healthy Flourless Morning Glory Muffins
These Healthy Flourless Morning Glory Muffins are surprisingly moist and full of flavor. They’re naturally gluten-free, oil-free, dairy-free, and refined sugar-free.
Hey guys! I hope you all had a nice weekend celebrating chocolate, I mean Valentine’s Day.
I took the entire day off from the kitchen and let Bran cook me breakfast AND take me out to dinner. Man, only if every weekend could be so sweet! But anyways, it’s Monday which means it’s time to snap out of the chocolate coma
and get back to work.
Wait a second, I almost forgot that today is President’s day and that some of you get to enjoy a three day weekend! I guess that leaves you just enough time to prep these Healthy Morning Glory Muffins for the busy week ahead. ;)
This is probably obvious by now but I’ve developed a habit of making muffins on a regular basis. I just love how easy they are to prepare in the blender and even more that they’re loaded with healthy ingredients like whole grain oats, bananas, and nut butter.
I was inspired to create this version after meeting Marcie from Flavor the Moments for brunch a few weeks ago. We ate at Venus in downtown Berkeley and both ordered veggie frittatas that came with Morning Glory muffins on the side. You know those muffins were the only reason we ordered the frittatas, right?
Anyways, I’m not sure if it was the great conversation I had with Marcie or the fresh ingredients they used, but I left with a serious craving for another bite of that muffin.
I know there are a lot of different versions of Morning Glory muffins out there but I chose to keep things simple by using shredded carrots, raisins and walnuts for add-ins. But if you want to add shredded apple or even coconut, feel free to do so. The sky’s the limit.
They’re perfect to have on hand for healthy breakfasts on-the-go and all of the protein and fiber is sure to keep you feeling satisfied for a while. I hope you enjoy them!
2 medium-size ripe bananas (approx. 1 cup)
1/4 cup almond milk
1 tablespoon vanilla extract
4 tablespoons almond butter
1/4 cup pure maple syrup
1/4 cup coconut sugar
2 and 1/4 cup rolled oats*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
2 cups shredded carrot (approx. 3 large carrots)
1/2 cup raisins
1/2 cup chopped walnuts (optional)
- Preheat the oven to 350°F then grease a muffin tin and set aside.
- Combine all of the ingredients (except carrots, raisins and walnuts) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the shredded carrot, raising and walnuts to the blender and 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.