Do you know the muffin woman? HI. I’ve said it once and I’ll say it again. If this blog could be all healthy muffin recipes, I’d be tickled pink. If you haven’t noticed, I simply can’t get enough of the muffin mastery. We’re channeling the perfect oat + almond flour combo from my Bakery Blueberry Muffins and the veggie vibes of my Spinach Muffins and Healthy Zucchini Muffins. Literally morning glory!! Reader Megan agrees: “I just made a batch of these for our breakfast this week. They smelled so amazing that we sampled them as dessert tonight! They are incredible! Naturally and not too sweet, great flavor and texture… really the best!”
Ingredients
Don’t be alarmed by the long ingredient list–it’s mostly spices and add-ins.
Almond + oat flour: Divine gluten free flours that give these the best texture! These muffins will not work with wheat flour, all purpose flour, coconut four, or any other flour not listed in the recipe. Steer clear of experimenting with flours here since they’re not one-to-one subs and you’d have to change the whole recipe. Flax: Our vegan alternative to eggs (but you can totally use regular eggs, too). Banana: Like all of my healthy banana recipes, mashed banana adds the perfect amount of natural sugar. Maple syrup: Nature’s finest natural sweetener! Oil: A smidge for moisture. Fresh orange juice: You could do pineapple juice or even non-dairy milk instead of the orange juice, but I love the flavor of fresh orange juice. Spices and vanilla: Cinnamon and ginger plus pure vanilla extract for classic flavor. Carrot: Just like my healthy carrot cake, we’re using full cup of shredded carrot for veggie goodness and moisture. Apple: Another layer of flavor and natural sweetness.
Behind the scenes of recipe testing
There are a slew of morning glory muffin recipes on the internet, but this one stands apart from all the rest because a) they’re crazy moist and delish, b) they’re vegan and gluten free, and c) they’re packed with protein, fiber and healthy fats. Making countless batches of these made me a wise lady!
How to make
How to store
Keep muffins on countertop in an air-tight container for up to three days. They stay moist for a long time! If you still have some left, you can store the fridge for up to a week or more and they will stay moist.
Freezing
These freeze great. You can freeze them on a lined baking sheet and then transfer them into a freezer baggie. To reheat, microwave straight from the freezer until warm and enjoy! Muffins will last up to 3 months in the freezer. If you make this Healthy Morning Glory Muffins recipe and love them, please come back and leave a star rating/comment letting me know! Your feedback is super helpful for me as well as other readers. **TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a very fine flour. OTHER FLOURS: As always, steer clear of trying alternative flours here (coconut, all purpose, etc) as they are not one-to-one swaps. I cannot vouch for the results if the recipe is made differently than how it is written.
