Healthy Flourless Morning Glory Muffins
Healthy Flourless Morning Glory Muffins- packed full of healthy ingredients, these muffins make a perfect on-the-go breakfast or snack. 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, 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, raisins, orange zest…the sky’s the limit!
How to Make Healthy Flourless Morning Glory Muffins
- Start by placing the wet ingredients in the blender first: bananas, eggs, milk, syrup, and almond butter.
- Next layer the dry ingredients on top: rolled oats, baking powder, baking soda, salt, ground cinnamon and ginger.
- Blend on high until smooth.
- Stir in carrot, apple, coconut, nuts and maybe raisins (or whatever mix-ins you like!)
- Bake until golden and puffy.
- Cool and enjoy!
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:
- Flourless Peanut Butter Banana Muffins
- Flourless Blueberry Banana Muffins
- Healthy Flourless Pumpkin Muffins
- Healthy Chocolate Peanut Butter Banana Muffins
- Healthy Apple Almond Butter Muffins
- Healthy Flourless Zucchini Muffins
- Flourless Lemon Poppy Seed Muffins
- Healthy Flourless Gingerbread Muffins
Healthy Flourless Morning Glory Muffins
Ingredients
- 2 medium ripe bananas
- 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
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, 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 coconut and chopped nuts 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.
These look so great!! I’ve been looking for more healthy muffin recipes :)
Thanks Liz! <3
Sadly I can’t say I had anyone cooking for me this weekend so you are one lucky lady for getting a day off! And these muffins are magical! I love anything with carrots. I make muffins every other week for meal prep.
Hi Sarah,
I was just looking for a GF Morning Glory Muffin recipe last week, so am really excited to make these – they look great!
Just one question for you – you describe these as “flourless” muffins, and I’ve noticed other recipe-bloggers do the same, but the recipe calls for oats. I thought a recipe had to be “grain-free” in order to be considered “flourless” – as the oats essentially become oat flour when blended. So I’m wondering if you mean wheat-flour-free or gluten-free when you use the term “flourless” or exactly what that term means?
Thanks!
Hi Susan! When I say flourless I mean that they’re made without any refined grains or flour. If you use certified gluten-free oats then they are gluten-free and wheat-flour-free. I hope that helps and that you enjoy them! :)
These look incredible! Love how they’re 200 calories each and flourless :) Pinning!
I STILL need to try making muffins in the blender. They sound so simple yet I’ve never done it. Glad you enjoyed your Valentine’s Day!
You MUST try it. Although I have to warn you, it might spark an addiction. ;)
I had such a great time having lunch with you, Sarah, and can’t wait to do it again. :) And you know how I took my muffin home in a box? Well, I ate it on the car ride home! I’m a huge morning glory muffin fan, and I’m going to make this flourless version this week! It’s WAY healthier than the one at Venus. :)
Me too, Marcie! I hope we can do it again soon! :)
These look DELICIOUS. I love the flavors and textures in morning glory muffins. Nate and I cooked together on Valentines Day night, and it was so fun! I’ll have to make him have more of a role in the kitchen more often.
Aw, I love that you cooked together! Bran helps me a lot but most of the time I just end up barking orders at him. I need to learn to have more patience. :)
You and I swapped for V-day. Usually Riley does all the cooking, but I actually made dinner instead this time! It’s so nice to have someone cook for you, though, isn’t it?
That was so sweet of you to cook for Riley! :)
I remember growing up and having morning glory muffins, they are so good!! I love that you used carrots in this, just liek the recipe I remember as a kid!! I have to try this!! Pinning!
I love the carrots too. Thanks Sam! :)
You know I love me some muffins! Especially when they’re made in the blender and packed with so much goodness :D And those days out of the kitchen are so nice. Totally makes me miss the days where I lived at home and Mom did all the serious cooking — all I had to do was provide the dessert :D
Of course you provided the dessert! I personally think that’s your specialty. Well, that and muffins…and smoothies. ;)
These look so fantastic! I love the ingredients you used here and pretty much any time I can use my blender to do the work for me, I’m in. It’s by far my favorite small appliance :-) Sounds like you guys had an awesome Valentine’s day! We kept it low-key this year, but we did celebrate chocolate ;-)
Thanks Stephanie! I’m glad you were able to celebrate chocolate, lol! ;)
Morning glory muffins are my favourite kind of muffin! I love that these are flourless and I can’t wait to try them!
These look great. It’s so hard to believe there isn’t any flour in them. I would definitely love to try making them at some point.
Thanks Hollie! I hope you get a chance to try them! :)
These look so good! I love that they are flourless, plus they help me to break out of my chocolate coma I had over the weekend:)
This girl LERRRRVS her food processor baked goods. Soo simple and always a treat!! i also appreciate the more natural coconut sugar & maple syrup sweetners!!
Can you imagine what life would be like without a blender or a food processor? Best inventions EVER! :)
These look good! I’m always trying to find an awesome breakfast that is easy to just grab in the morning. I bet my son would love these too.
Thanks Tanya! :)
OOOOOOMMMMMGG! These look amazing and I know what I’m making next! Muffins are my favourite thing to bake!
xxoo
Kris
Thanks Kris! :)
These are AMAZING! I just put everything in the bowl and stirred away! Better than any store bought morning glory muffins with flour!!!!
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I just finished one of those muffins and really loved it!
I ommited the coconut sugar and added 1/4 cup unsweetened coconut. They are just sweet enough that way. Full of flavors. Thank you!
I’m happy to know they still taste great without the coconut sugar! Thanks for the feedback, Gabi! :)
Sooo morning glory muffins are BASICALLY my favorite muffin ever. However I prefer to get more protein in for my breakfast, do you think there is a way I could add protein powder? Reduce the oats perhaps?
Hello! Just found you on instagram and your website. I can’t have oats. Is there an alternative? Thanks.
Hi Georgina! I’m sorry, I don’t know of an alternative. The oats are an important part of the recipe. Sorry I couldn’t be of any help!
Just made these and they are so good.
Awesome! I’m happy to hear you enjoyed them Lindsay! I’ll have to try leaving out the coconut sugar next time. It seems like it’s not really necessary after all. :)
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Can I whisk the ingredients by hand and not use the blender,and just add oat flour instead of rolled oats? Would it change the final result?
Hi Zahra! I think that should work the same. Let me know how they turn out if you give them a try! :)
I loooove morning glory muffins, Sarah! And these look perfect for breakfast or snacking. There are SO many ways with MG muffins…. I’ve had them with pineapple too! :D Delicious work!
Just made these muffins. The cooking time was WAY off. I left them in for an extra 15 minutes and they’re still gooey on the inside. So disappointed. Not sure what went wrong.
Hmm. Same thing happened to me. Really wanted to like these:(
These are my go-to muffins! So good! I make a batch and freeze them until I am ready to eat them. Absolutely delicious!
These were delicious, thank you for sharing!!
Sooo morning glory muffins are BASICALLY my favorite muffin ever. However I prefer to get more protein in for my breakfast, do you think there is a way I could add protein powder? Reduce the oats perhaps?
That’s probably where I would start! Maybe replace 1/4 cup of oats with 1/4 cup protein powder and see how it works. :)
I’ve made these muffins four times and they are outstanding! They stand up well to freezing. We are grain free this month so I subbed the oats with 1 1/4 cup almond flour and 3/4 cup garbanzo flour and they worked perfectly and even more guilt free, and a bit more protein content! I also made one of the batches with Bobs Red Mill egg replacement instead of eggs and while slightly less fluffy still a huge hit with my vegan pal. These will continue to be on my regular rotation.
Sarah, could I use flax”eggs” instead of eggs?
I just made this, but with some moderation. Made a flax egg instead of normal ones, vanilla sugar instead of vanilla extract, cashew butter, just a splash of maple syrup because I didn’t want them to be too sweet for breakfast, only baking soda (but the double amount), just a small hand if walnuts and then I omitted the shredded coconut. They taste great, but I had to bake them for way longer (maybe like 50 minutes). they do work with flax egg for those who like to make a vegan version! :)
I’m glad you enjoyed them with your changes! The flax egg is definitely what gives them that undercooked texture so that’s why it took so much longer to bake them. I have made them with flax eggs but I feel like the texture isn’t good enough for me to suggest that as an option. Maybe one day I’ll be able to figure out how to tweak the recipe to make it vegan and just as good as the original version!
So good! I added flax and hemp seeds to the blender. I also added a handful of golden raisens.
These are a win! I omitted the walnuts and added in 1/2 cup of raisins. I added a couple of minutes to the bake time too.
Since these don’t have chocolate chips, I’m hoping my kids don’t eat them as fast as the other varieties so I get to eat more of them! Thank you for another great recipe.
These muffins are absolutely fantastic and delicious. My husband and I looooooved them. They will definitely be a staple in our house moving forward. I made the recipe exactly as is and wow, they came out perfect!
Made these last night! I didn’t feel up to taking out our food processor (I’m a month from my due date!) so I just stirred it by hand. I was worried it wouldn’t turn out well but they’re AMAZING! These will be a weekly recipe for me now.
Are the raisins missing from the ingredient list? How much do you recommend using?
They’re an option addition! I think 1/2 cup would be good if you kept the other ingredients the same.
The only blender I have is a small magic bullet so I mashed the banana by hand, whisked the wet ingredients, and then mixed the others in by hand. Still delicious!
Made these muffins so many times and they also freeze like a dream. I can’t get over how well they cook up for having no real flour in them.
Raisins are just missing from the ingredient list…You do talk about them in the instructions though
Do you think I could sub peanutbutter for the almond or cashew butter?
Yes! They will have more of a peanut flavor but it will work :)
Hi Sarah, I have been craving Morning Glory muffins all week, finally followed your recipe, sooo delicious & perfect level of sweetness! I only had coconut flakes so I added 1/4 cup only & topped each muffin with a few cranberries, did a combo of ground pecans & walnuts along with a bit of pumpkin spice, YUM! Thank you, this will be my go to M.G. from now on, I need to buy a pineapple next!
Wonderful! Thanks for the review, Barb!
OMGosh! Your gluten-free Morning Glory Muffins are off-the-charts awesome! I LOVE these muffins! Thank you for the recipe.
DELICIOUS! Trying to make more homemade snacks again for Camryn. With her going to school & having Britton I’ve gotten in the bad habit of buying “healthy” packaged snacks for her which is expensive and also doesn’t make me feel great. These are so yummy and she loves a muffin in her lunchbox. I had to take them out at 17 minutes to not over bake them.
You’re doing great, Kelli! Even if you have to buy packaged snacks every now and then ;)
Should the apple be peeled? Some recipes say yes, some say no. You did not specify.
It is generally easy to shred it when peeled so it’s not totally necessary but I usually do :)
Hoping to make these but don’t have carrots – could I sub shredded sweet potato?
I like that idea but I don’t think the sweet potato will cook enough during the baking process and you don’t want to eat uncooked potato. Perhaps if you steamed it a little after shredding and then added it to the batter it could work. Otherwise you can still make the muffins by just omitting the carrot. :)
Just made these and as I type my review, my toddler is gobbling one up. I made 12 muffins with no walnuts and then 12 with walnuts + about 1/2 cup raisins. They turned out so nicely. I cut the maple syrup in half and added an extra handful each of apple and carrots. Definitely putting these into the rotation! Thank you!
Hi Sarah!
I was wondering if I can use almond milk for this recipe.
Thank you,
Debbie
Yes of course! :)
Hi there, Just wondering if I can substitute apple sauce for the banana?
Thank you!
You could but they tend to rise more and be fluffier with banana!
These are amazing. I made these this morning and can’t wait to make again.
Is coconut flour an ok substitute for the ground oats?
Unfortunately it isn’t. Coconut flour is extremely absorbent and often needs a lot of eggs in order for it to rise properly. I would stick with oats or look for a different recipe that is specific to coconut flour, that way you are not wasting your time or costly ingredients!
I’m making these next Sunday for church…question can I use melted butter? Instead of coconut ool
Yes you can!