Healthy Morning Glory Muffins Recipe

Moist and fluffy flourless morning glory muffins with rolled oats. Milk-free, refined sugar-free muffins with less sweetener for breakfast or snack.  

– 2 cups rolled oats – 2 ripe bananas 1 cup mashed – 2 large egg – 2 Tbsp avocado oil – 2 Tbsp pure maple syrup – 2 tsp pure vanilla extract – 1 tsp apple cider vinegar – 1 cup grated carrot – 1 cup grated apple – 2 tsp baking powder – ¼ tsp baking soda – 1 tsp sea salt – 1.5 tsp ground cinnamon – 1/2 cup unsweetened shredded coconut optional – ½ cup raw pecans or walnuts chopped – 2/3 cup raisin



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Preheat oven to 350°F and prepare muffin pan. Use a box grater or food processor to grate carrots and apples to 1 cup. 

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High-speed mix oats for 30 seconds until floury.Big platter of creme bananas. Stir eggs, avocado oil, pure maple syrup, cider vinegar, and vanilla.Apple and carrot shredded.  

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Mix wet ingredients with oat flour, shredded coconut, baking powder, baking soda, sea salt, and cinnamon. 

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Stir in chopped pecans and raisins.Fill muffin cups ¾ filled with morning glory batter. The muffin holes can be overfilled to make 8 large ones or 9–12 smaller ones.  

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Chopped nuts and seeds colour and texture batter. Add pecans and sunflower seeds. 

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After 25–35 minutes, the centre rack of the preheated oven should provide golden brown, raised, clean muffins. 

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Let muffins cool before peeling. Fresh muffins stick to paper.Warm muffins with honey and coffee or tea are great. 

Also See

Vegan Oatmeal Banana Bread Recipe