Morning Glory Muffins

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These Morning Glory Muffins are gluten-free and packed-full of nutrition to make an awesome and healthy breakfast on the go! They’re also exceptional delicious and flavorful.

“What’s the story morning glory?” If you were to ask me this first thing in the morning there is a 90% chance I won’t answer you.

I am definitely not a morning person and especially not a morning chatter kind of of person. But here’s the thing, I’m not a night owl either. I’m a right smack-dab middle of the day kind of person. My dream scenario is going to bed at 11:00 PM and waking up at 8:00 AM. My best work tends to be between 10:00-3:00 PM. We need a name for these kind of people!

So what does make me excited to wake up in the morning and get started with my day? A delicious breakfast. These morning glory muffins 100% fall into that category. I love the flavor and texture of these hearty, filling muffins!

Why is it called a morning glory muffin?

I’m always curious how foods got their names! These muffins were first created in Morning Glory Cafe in Nantucket. Since debuting in the restaurant, they’ve been featured in countless magazine articles and now blogs! The original recipe was made with shredded coconut, raisins, apple, pineapple, carrots and nuts (along with staple muffin ingredients) but I decided to switch it up a little and use carrot, apple, banana, raisins and nuts. You can’t go wrong!

Morning Glory Muffin Ingredients

  • Oat flour – you can make your own by grinding up rolled oats in the blender.
  • coconut palm sugar – brown sugar works as well. 
  • grated carrot
  • grated apple
  • banana – make sure your banana is VERY ripe! The browner, the better. 
  • unsweetened almond milk – can swap for a different dairy-free milk if you’d like. 
  • walnuts or pecans – I love pecans in this recipe but you can swap for a different nut of your choice.
  • raisins
  • vanilla extract
  • baking soda and baking powder
  • ground cinnamon and ground ginger

How to Make Morning Glory Muffins from Scratch

STEP 1: Combine the dry ingredients (oat flour, baking powder, baking soda, spices and salt) in a large bowl.

STEP 2: In a separate bowl, combine the mashed banana, almond milk, egg and vanilla extract. Stir the carrot, apple, walnuts and raisins into the wet mixture.

STEP 3: Line a muffin tray with liners or spray with non-stick spray. Scoop the batter into each cup until all are filled. Bake at 350ºF for 20-25 minutes.

STEP 4: Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely. 

Storing Morning Glory Muffins

After letting the morning glory muffins cool completely, store in an airtight container in the refrigerator for up to five days or in the freezer for up to 3 months. Make sure they have cooled completely before storing or you’ll get soggy muffins from the condensation and nobody likes soggy muffins.

Morning Glory Muffins

These Morning Glory Muffins are gluten-free and packed-full of nutrition to make an awesome and healthy breakfast on the go! They’re also exceptional delicious and flavorful.

  • Yield: 12 muffins 1x
  • Method: Bake
  • Diet: Gluten Free
  • 2 cups oat flour (ground up rolled oats)*
  • 1/4 cup coconut palm sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp salt
  • 2 ripe bananas, mashed
  • 1/2 cup unsweetened almond milk (or other non-dairy milk)
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup grated carrot (about 1 large carrot)
  • 1/2 cup grated apple (about 1/2 large apple)
  • 1/2 cup pecans or walnuts, chopped
  • 1/2 cup raisins

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine oat flour, baking powder, baking soda, spices and salt.
  3. In a separate bowl combine mashed banana, almond milk, coconut oil, egg and vanilla.
  4. Add dry mixture to wet and stir until just combined.
  5. Fold grated carrot, apple, nuts and raisins into mixture.
  6. Line a muffin tray with liners or spray with non-stick spray.
  7. Scoop batter evenly into 12 cups.
  8. Bake for 20-25 mins.
  9. Remove from oven and let cool for 10 mins.
  10. Remove from tray and let cool completely on a wire rack.
  11. Will keep for up to 5 days in an airtight container or in freezer for months.

*You can also use regular white flour.

Keywords: healthy morning glory muffins, morning glory muffins, gluten-free morning glory muffins


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