Healthy Flourless Morning Glory Muffins. Loaded with shredded carrots, apple, walnuts and oats. They are hearty and satisfying and make an easy healthy breakfast on the go! Plus they are gluten free and vegetarian! I’ve also included lots of substitutions and variations to make these muffins your own!
Looking for more grab and go breakfasts? Then try my Peanut Butter Oatmeal Smoothie!
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Flourless Morning Glory Muffins
Ever since I published my Flourless Peanut Butter Banana Muffins and my Healthy Banana Chocolate Chip Muffins I have been looking to make more gluten free muffin recipes! These gluten free morning glory muffins are a cross between a carrot cake and baked oatmeal. They are crisp around the edges with a soft and fluffy middle. These morning glory muffins are loaded with tons of healthy ingredients. They make a great grab and go breakfast or snack!
Best of all this recipe is made in the blender! No bowls or stand mixer needed.
This recipe is also super versatile. I have included substitutions / variations for all of the ingredients so you can use what you have on hand to make these muffins!
If you love this recipe then you will love my Oatmeal Smoothie!
- Oats: Old fashioned or rolled oats are used in these gluten free muffins.
- Bananas: Can substitute canned pumpkin instead. I like to use super ripe bananas for extra sweetness and moisture.
- Maple syrup: Is used to sweeten the muffin in place of granulated or light brown sugar. Honey can also be substituted.
- Coconut oil: Is used in place of oil or butter. Just make sure to melt the coconut oil before adding it with the rest of the ingredients. If you are not a fan of coconut try using canola oil or light olive oil instead!
- Shredded apples: Add a nice sweetness and moisture to the muffins. Feel free to substitute with zucchini or extra carrot if you don’t have any apples on hand.
- Shredded carrots: The shredded carrots keep the muffins moist and tender without having to add extra oil or butter! Just like the apples feel free to replace the carrots with apples or zucchini.
- Walnuts: Give these muffins a nice crunch. Feel free to substitute whatever nuts you have on hand.
- Unsweetened Shredded Coconut: I love the hint of coconut in the muffins. It’s not too strong or overpowering. Just a subtle hint of coconut flavor.
- Milk: Any type will work! I like using oat milk.
- Eggs: Hold everything together and add moisture to the muffins. Feel free to substitute chia or flax egg if there is an allergy.
How to make Flourless Morning Glory Muffins
- Preheat oven: To 350 degrees. Grease a muffin pan with non stick cooking spray.
- Combine batter / Blend: Add everything to a blender (except for the carrots, apples, walnuts and shredded coconut.) Blend on high until smooth and creamy, about 30 seconds. Fold in the carrots, apples, walnuts and shredded coconut.
- Bake: Pour the batter into the prepared muffin pan and bake for 20 minutes.
- Cool: Allow the muffins to cool in the pan for 15 minutes before removing them to cool completely.
- Store: Leftovers in an airtight container up to 4 days in the refrigerator or up to 3 months in the freezer.
Tips for making these muffins
- Save time and shred in the food processor: Just like my carrot cake recipe I suggest shredding up the carrots and apples in a food processor versus a grater. It saves a lot of time and is less of a mess. You can also skip peeling the carrots and apples. I like to leave the skin on for added fiber!
- Add what you have: Raisins, flax seed or wheat germ would also be great additions to these muffins! You can also added in some orange zest for a hint of orange flavor!
- Make sure not to over mix: This will lead to a denser tougher muffin. I only mix the dry ingredients just until combined.
Are these muffins freezer friendly?
Yes! These morning glory muffins freeze really well. Allow the muffins to cool completely before storing in an airtight container. Place in the freezer for up to 3 months. To reheat these muffins thaw on the counter at room temperature or defrost in the microwave. They are best served warm with a bit of butter!
Here are more Muffin recipes to enjoy!
- French Toast Muffin Cups
- The BEST Zucchini Muffins
- Flourless Peanut Butter Banana Muffins
- Pumpkin Chocolate Chip Muffins
- Easy Chocolate Chip Muffins
- Double Chocolate Chip Muffins
Flourless Morning Glory Muffins
- Preheat oven to 350 degrees and grease a muffin tin with nonstick cooking spray, set aside.
- Add everything to a blender (except for the carrots, apples, walnuts and shredded coconut.) Blend on high until smooth and creamy, about 30 seconds.
- Fold in the carrots, apples, walnuts and shredded coconut.
- Pour the batter into the prepared muffin pan and bake for 20 minutes.
- Allow the muffins to cool in the pan for 15 minutes before removing them to cool completely.
- Store leftovers in an airtight container up to 4 days in the refrigerator or up to 3 months in the freezer.