These Healthy Morning Glory Muffins are gluten free, dairy free, soy free, egg free, and peanut free. These muffins are also vegan-friendly. They are very low in sugar and do not contain any processed sugar. These high fiber muffins are a perfect addition to your breakfast.
These Healthy Morning Glory Muffins are everything you want in a breakfast muffin. I loaded them with all the good stuff and left out all the bad stuff. These healthy muffins are stuffed with apples, carrots, healthy flours, healthy fats, and fiber. Unlike some gluten free muffins, these guys hardly have any sugar. They only contain a small amount of coconut sugar, the rest of the sweetness comes from the apples and carrots.
Flours used in these Healthy Morning Glory Muffins
A lot of gluten free vegan baked goods (including my own) contain lots of starches and gums. Personally, my body can tolerate these things, but it is still good to give your digestive system a break. For these Healthy Morning Glory Muffins, I wanted to stay away from starches and focus on complex carbohydrates. Complex carbohydrates are much healthier for our bodies because they break down slower and have more nutrients and fiber. On the contrary, simple carbohydrates break down quickly and essentially just turn into sugar in our bodies.
Oats are a great complex carbohydrate. They are very nutritious, they have a good amount of fiber, and they can actually help in improving your bodies blood sugar control. I love using oat flour in gluten free baking because it has a great texture and is naturally sweet.
If you don’t have any oat flour on hand you can purchase it through Amazon Prime and receive it in 2 days. If you do have celiac or are sensitive to cross contamination be sure to purchase gluten free oat flour.
Almond Flour (Meal)
Almond flour is not technically a flour, although you will occasionally see it named as such. It is more accurately described as an almond meal. Almonds are obviously not a grain, they are a nut. Therefore, they are high in protein and are also a great source of healthy unsaturated fat.
If you don’t have any almond meal on hand you can purchase it through Amazon Prime and receive it in 2 days.
To Peel or Not to Peel
To peel or not to peel, that is the question. I left the peels on my apples and carrots and there are two reasons why. First, plain and simple, it’s easier. One less step makes me a happy baker. Beyond just being a little lazy, the second reason I left the peels on is that they are so healthy. Pretty much when it comes to all fruits and vegetables, the skin is where the good stuff hides. The skin is loaded with the majority of the vitamins and contains a large amount of fiber. When we remove the skin on fruits and veggies we are missing out on the good stuff. So make your life easier and healthier and don’t waste time peeling. Trust me, you won’t even know the skin is there.
If you’ve tried these Healthy Morning Glory Muffins or any other recipe on the blog then don’t forget to scroll down to the comments section to rate the recipe ☆☆☆☆☆ and let me know your questions, thoughts, and opinions. I love hearing from you! If you think your friends would love this recipe too, don’t forget to hit the share buttons below.
You can also FOLLOW ME on INSTAGRAM, FACEBOOK, and PINTEREST to see more delicious food and to see some social media exclusive recipes, tips, and giveaways.
Healthy Morning Glory Muffins
- 4 apples - any variety works, I used both green and red
- 2 carrots
- 1 cup dairy free milk
- 1/3 cup coconut sugar
- 6 tablespoons melted coconut oil
- 2 tablespoons ground flax seeds
- 1 teaspoon vanilla
- 2 cups oat flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch salt
- Preheat your oven to 350°F. Prepare one muffin pan by spraying with oil. You can also use a nonstick muffin pan in which case you will not have to grease it.
- Chop your carrots and apples into chunks, removing the core and stems. Add these chunks to your food processor and pulse until they are a grated texture.
- Whisk all wet ingredients and let sit as you prepare your dry ingredients. The flax will thicken the mixture slightly as it sits.
- Whisk all dry ingredients well, making sure there are no clumps. Make a well in the center of the dry ingredients and pour in your wet ingredients. Mix until just combined. Do not overmix.
- Fold in your food processed carrots and apples, again do not overmix.
- Spoon your muffin batter into your muffin cups. You want to fill them very high as these muffins will not rise very well on there own.
- Bake in the center of your oven for 35-40 minutes or until they are not wet to the touch. Once they are done baking let them sit for 2 minutes on the counter. Then carefully flip your muffin pan and dump the muffins upside down on a clean towel. This will ensure the muffin bottoms do not become soggy as they cool. Allow muffins to cool upside down on a towel for another 3-5 minutes before enjoying.
Just made these for the first time and they are delicious! I did add a small amount of chopped walnuts at hubby’s insistence and they did not disappoint. Perfect as a grab and go breakfast!
Yay! I’m so glad you liked them! Walnuts sounds great.
Can you freeze them or the batter?
I would not suggest freezing the batter but you can always freeze any of my baked goods after baking them. I just suggest letting them cool completely and putting them in a sealed container or a tightly sealed ziplock bag.
I just made these for the first time! They are delicious! Next time I think I need to dry off some of the excess moisture from the apples and carrots. After 35 minutes, the muffins were dry to the touch and did hold together when I turned them out, but they are still pretty wet on the inside. I think the problem was the extra moisture from the fresh ingredients. I can’t wait to eat these for breakfast all week!
I’m so happy you enjoyed them!! Thanks for sharing your experience. Yes, they can be quite moist with all those apples and carrots. And when working with fruit and veggies the moisture level will always be slightly different. If they are a touch too moist keep them in the fridge. Normally I don’t suggest refrigerating baked goods because it drys them out. But sometimes that’s exactly what you want!