Morning Glory Muffins
Morning glory muffins are filled with wholesome ingredients like banana, carrot and oats. Naturally sweetened and spiced, they make a nourishing start to the day. These muffins are gluten free and easy to make at home.
Servings: 12 muffins
Equipment
- Masher Optional
- Cupcake Pan 12-Hole
- Spatula or Wooden Spoon
Ingredients
- 1 ½ Tablespoons flaxseed ground
- 4 Tablespoons water
- 1 banana medium, ripe, mashed, about ⅓ Cup
- ¼ Cup olive oil
- ¼ Cup maple syrup
- ½ Cup apple sauce unsweetened, or grated apple
- ½ Cup brown sugar
- 1 ½ Teaspoons baking soda
- 1 Teaspoon ground cinnamon
- ½ Cup almond milk unsweetened, or coconut or soy milk
- 1 Cup carrot packed, grated, 2 or 3 carrots
- ⅔ Cup rolled oats gluten free
- ½ Cup almond flour
- 1 ¼ Cups gluten free flour 1:1, I used Bob's Red Mill
- ½ Cup pecans raw, crushed
Instructions
- Preheat oven to 375°F.
- Line a cupcake tin with liners. Set aside.
- In a large mixing bowl, mix together ground flax seed and water. Let sit for 5 minutes.
- While waiting, grate carrot and mash banana.
- To the flax seed mixture, add olive oil, maple syrup, and mashed banana. Whisk to combine.
- Add brown sugar, applesauce, baking soda, and cinnamon. Whisk.
- Stir in almond milk and carrot.
- Add almond flour, 1 to 1 flour, and gluten free oats. Stir with a spatula or wooden spoon until combined.
- Using a spoon, fill cupcake liners to the top.
- Sprinkle crushed pecans evenly onto each muffin.
- Bake 40 to 45 minutes, until toothpick comes out clean in center (gluten free flour takes a little longer to cook than regular flour).
- Remove from pan and place on cooling rack to cool completely.
Notes
Let the flax sit: This helps it form a gel that binds the batter.
Grate the carrot finely: It blends better into the batter.
Don’t overmix: Stir gently just until combined for tender muffins.
Test with a toothpick: Check doneness by inserting a toothpick in the center.
Grate the carrot finely: It blends better into the batter.
Don’t overmix: Stir gently just until combined for tender muffins.
Test with a toothpick: Check doneness by inserting a toothpick in the center.
Nutrition
Calories: 227kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 162mg | Potassium: 128mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1790IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
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