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
- Easy to make
- 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?
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
- 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
- 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
- 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.
- 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.