Looking to do some healthy baking? These nutritious and delicious morning glory muffins are full of wholesome ingredients like oats, carrots, apples, and mashed bananas, brightened with orange zest, naturally free of sugar and flour, freezer-friendly, and great for batch prepping ahead!
These Morning Glory Oat Muffins Are…
- Nutrition packed
- Healthy
- Satisfying
- Easy to make
- Freezer-friendly
- Moist but not gooey
- Soooo yummy!!
Tips for Success
- Don’t try to make these vegan, trust me, you’ll end up with a gooey mess. The moist ingredients like carrots and mashed banana require a good binder.
- I recommend instant oats because they are more absorbent than rolled oats and give the muffins a better, cakier texture. You can make your own by pulsing rolled oats in a food processor until they are like a coarse flour.
- Let these muffins cool for at least 20 minutes before breaking into them. (I know it’s hard)
- I don’t recommend making these in loaf pans, although I have had success with mini loaf pans.
Want More Muffins?
Try these other healthy and delicious muffin recipes on my blog! You can also find more sugar and flour free baking hacks here, and a round up of my favorite healthy breakfast treats here.
Flourless Blueberry Oatmeal Muffins
The flavors in these healthy, flourless breakfast treats are reminiscent of lemon poppy seed muffins. Easily made vegan!
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Healthy Lemon Poppy Seed Muffins
These healthy lemon poppy seed muffins are loaded with the classic and bright lemon and almond flavor, but without any sugar or highly processed flour.
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Banana Walnut Oat Muffins
These healthy muffins are quick and easy to make, soft, filling, and light, and make a delicious, satisfying breakfast treat whether you eat sugar and flour or not!
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Pumpkin Oat Muffins
These wholesome and heavenly flourless pumpkin oat muffins are deliciously vegan, naturally sweetened with mashed banana, and perfect for fall.
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If you make this recipe, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen to share your creations and inspire others! I love to see what you all are making.
Morning Glory Oat Muffins
These nutritious and delicious morning glory muffins are full of wholesome ingredients like oats, carrots, apples, and mashed bananas, brightened with orange zest, naturally free of sugar and flour, freezer-friendly, and great for batch prepping ahead!
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Servings
Ingredients
Wet Ingredients
- 3 carrots, grated, about 4-5 oz
- 1 apple, grated, about 4-5 oz
- 2 mashed bananas, 10 oz
- 2 eggs
- 1/4 cup nut butter, peanut or almond, 2 oz
- 1 tsp vanilla
- 1 tbsp orange zest
Dry Ingredients
- 1.25 cups instant oats, or oat flour, 5 oz
- 1/4 cup chopped walnuts, 2 oz
- 1 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp cinnamon
Instructions
- Preheat the oven to 375° F. Line muffin tins with muffin liners or grease well.
- Mash the banana, eggs, and nut butter together until smooth.
- Grate the carrot and apple and stir it into the mixture along with the oats, nuts, and spices.
- Bake for 30 -35 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for 30 minutes before eating. Otherwise they will be gooey inside.
- Store in an airtight container or freeze. Reheat in a toaster oven or microwave.
Notes
- I use instant oats here because they are more absorbent than rolled oats and produce a better texture in baked goods. You can make your own by pulsing rolled oats in a food processor until they are like a coarse flour.
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How many muffins does this make?
It depends on how full you fill your tins, how big your apples and carrots are, etc. I get different amounts every time. I know… I’m the worst, sorry that’s not very helpful. It makes somewhere between 6-8 muffins, or 2-4 breakfasts (depending on how hungry you are in the mornings!)
Easy to make, healthy and delicious!
Thank you so much for your feedback Kim! Glad you loved them! 🙂
Katie I love your sugarless/flourless baking techniques and love every one of your recipes that I’ve tried. I’m wondering if you have experimented with oat bran? I find it to have a lot of the properties of flour without being a true flour, and I am planning to expand this recipe to a weighed and measured 6 serving recipe and adding pineapple. When I have made traditional morning glory muffins they have always had pineapple too and I am excited to try these.
Hi Penny, thank you for your kind words! I haven’t experimented with oat bran but if you play around with it in this recipe let me know how it comes out! My favorite “flours” are coarsely processed oats or almond meal. Pineapple sounds super yum!
I make these regularly! Everyone loves them. Do you have a BLE breakdown of how many muffins equal a breakfast?