by Amanda @ .running with spoons. 164 Comments
A flourless morning glorymuffin that’s gluten-free, refined sugar-free, dairy-free, oil-free and whipped up in the blender in under 5 minutes flat! Perfect for breakfast or as a healthy snack.
I love a good muffin.
In fact, if you were to ask me what my favourite kind of baked treat was, “muffins” would probably be my answer. That’s not to say that I turn my nose up at cookies, cakes, brownies, or bars (especially if chocolate is involved), but muffins somehow managed to make their way to the top of my favourites list over this last handful of years. And I say “somehow managed” because I wasn’t all that crazy about them back in the day.
Wait. Nope. I lied. Ido remember going through a phase where I was eating muffins for breakfast everyday, but thoseweren’tmuffins somuch as small cakes— similar in both size and nutritional value. Delicious, but probably notthe healthiestway to start the day.
Not that my younger self was overly concerned with what was healthy, but my present day self kind of is… especially since my present day body doesn’t exactly let me get away with most of the shenanigansI pulled when I was younger. How I managed to go so many years on a lifestyle fuelled by Kraft dinners and minimal sleep, I’ll never know. But I do know that there’s no way I’d be able to pull those kind of stunts now. At least not if I want to be a functional human being, which I kind of do. But I digress. Back to muffins!
Let’s talk about why I love them.
First, they’re perfectly portable and pre-portioned, meaning they’re easy to grab when you’re running out the door or when you’re so groggy in the morning that you can’t trust yourself with sharp objects. Hey, we’ve all been there. No judgement.
Second, they’re dense anddoughy. Perfect for those days where youneed something a little more substantial. Something you can really sink your teeth into.
Third, they can be made in a blender. Mmm hmm. You guys know I like my recipes to be as quick and painless as possible, and what’s easier than tossing a bunch of ingredients in a blender, pouring it out into a pan, and ending up with something like this?
Flourless morning glory muffins. Chock full of oats, apples, carrots, raisins, walnuts, and everything else you might need to start your day off on the right foot. Except maybe coffee, but you’re on your own with that one.
As with all my other flourless muffin recipes, these are gluten-free, refined sugar-free, dairy-free, oil-free, and de.li.cious. They’re slightly denser than your traditional flour-based muffin, but I actually kind of prefer thatbecause — the“sink your teeth into” feeling I mentioned earlier? — these have that in spades.
So whether you’re looking for a healthy breakfast or snack, I hope you’ll give these a try!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, andsubscribetoour mailing list to receive new recipes in your inbox!
Flourless Morning Glory Muffins
5 Stars4 Stars3 Stars2 Stars1 Star
4.4 from 35 reviews
- Author: Amanda @ Running with Spoons
- Total Time: 20 mins
- Yield: 9 muffins 1x
Ingredients
Scale
- 1/4 cup (64 g) creamy almond butter*
- 1 medium-size ripe banana (~100 g)
- 1 large egg
- 1/4 cup (80 g) honey
- 1/2 cup (40 g) rolled oats**
- 2 tbsp (14 g) ground flaxseed
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 cup carrots (about 2 large), peeled and grated (115 g)
- 1 medium apple, peeled, cored, and grated (115 g)
- 1/3 cup (55 g) raisins
- 1/3 cup (40 g) walnuts
Instructions
- Preheat oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients except for carrots, apple, raisins, and walnuts (if using) to a high-speed blender and blend on high until oats are broken down and batter is smooth and creamy. If you do not have a high speed blender, you can mix all the ingredients by hand. Simply grind the oats into a flour and mash the bananas before combining all the ingredients in a bowl and mixing well. Fold in carrots, apple, raisins, and walnuts and mix by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* Can sub with nut butter of choice. Or use soy nut butter for a nut-free option. ** Make sure they’re certified gluten-free if you need the muffins to be gluten-free.
- Prep Time: 5 mins
- Cook Time: 15 mins
Looking for more flourlessmuffinrecipes? Try one of these!
Flourless Banana Bread Muffins
Banana Oat Greek Yogurt Muffins
Flourless Apple Cinnamon Muffins
Flourless Chocolate Chip Almond Butter Muffins
Flourless Vegan Banana Muffins
Learn more about living gluten free by visiting Udi’s Community page or following them on Facebook!
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
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Reader Interactions
Comments
JoyceAmazing! I discovered this recipe two months ago. I made several batches and now make two batches at a time. I prepare them exactly as directed and they have come out perfect every time. I use all ingredients from Aldi. I have celiac disease and this recipe is better than anything I can buy at the store! I shared them with my sister and now shes addicted. I thank you for sharing. This recipe will remain with me for the long haul.
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- Marguerite
These are very moist and flavorful muffins. I used maple syrup rather than honey, and needed 5 additional minutes of baking time. I’ll definitely make them again.
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- Lyn
These were very good. I made 12 as I used silicone cups which were slightly smaller. And took a bit longer in the oven. I will made these again.
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- Ness
Fab recipe thanks for sharing. I make this in a square 9 inch tin and cut into slices.
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- Amy
These are delicious 😋. I had to make them after a couple very rude comments were left just to prove them wrong! Clearly the directions weren’t followed by those “ experienced bakers”because if you blend the batter as instructed they come out exactly as pictured and are so yummy! Love these!
- Michelle W.
Is there a substitute for the egg?
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- Siena Van Brabant
I used 230g of carrots as I didn’t have any apples. Used Craisins and pecans instead of raisins and walnuts. I didn’t have any flaxseed, so I omitted that. I found I could taste the Baking Soda, so next time I will cut that in half and add more Baking Powder as well. Also will add 1/2t of salt as I find the flavour a bit flat. My husband absolutely loved these and is already asking me to make more (even though the first batch isn’t quite finished yet).
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- Kay
I’ve given up suger. These muffins are my go to when I need something to satisfy my sweet tooth. Delicious, satisfying and nutritional! Thank you.
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- Courtney Wayment
Curious,
Could I change out an ingredient and use dried cranberries?
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- Pam
What can I use in place of banana?
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- Ellen
I’ve used half a up of vanilla Greek yogurt instead and the recipes have turned out great.
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- Pam
What can I use in place of banana?
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- LouAnn
I am going to try to sub banana with applesauce.😉
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- Sheila Rempel
Your recipe doesn’t call for any salt & I never thought to add any, so they taste a bit flat. Otherwise they are good
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- Dianne
I added 2 heaping tablespoons of almond flour very fine grind, and kept the rest as recipe called for except added allspice with cinnamon , I used peanut butter as it was all I had, and these were super good!
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- Mary
Yummy! I do think next time I will bake them a little longer. I did bake them 18 min. Toothpick was clean so I assumed they were done. Very moist. I did use walnut butter and plant based pea milk, Other than those two changes I followed the recipe.
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- Beata
These turned out great! Added chocolate chips bc why not ;). Kids called them best muffins ever and gave them A+!
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- Jami
These muffins are fantastic! Thanks for sharing!
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- Roug
Hi! I am wondering if I can blend all the ingredients? My kids don’t like a lot of texture.
Would I need to adjust the quantities of carrot, raisin and walnut?Reply
- Lynn
I read through all the comments and made a couple tweaks. Muffins turned out well, although they sure don’t look as moist and even as the pic and only got 8.
Increased the oatmeal to 1 cup and ground it to a flour. Only used one large carrot, no raisins. Baked 20 minutes and let them sit for 15 minutes before taking them out of the pan. It would be great if the recipe could show quantity for a full dozen.
Will make again, thanks!- Amanda @ .running with spoons.
Thank you for taking the time to leave a review, Lynn. I actually do have an updated version of this recipe that makes a full dozen if you want to check that one out – https://www.runningwithspoons.com/easy-morning-glory-muffins/
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My muffins did not turn out looking like the picture at all. Clearly those have some kind of flour in them. I just looked at your “ updated” recipe. Much more oats and they are ground to flour, apparently you forgot to mention the oats needed to be ground. They look awful. I feel like I wasted a lot of the ingredients.
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- Amanda @ .running with spoons.
Hi Virginia. I’m sorry your muffins didn’t work out, but I do mention in this recipe to add the ingredients to a blender “until oats are broken down and batter is smooth” or to “grind the oats into a flour and mash the bananas before combining all the ingredients in a bowl and mixing well.” These muffins don’t have any flour in them and the ones in the picture are the ones yielded from this recipe.
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- jess
can i substitute the oats with almond flour or coconut flour?
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- Amanda @ .running with spoons.
I haven’t tried it myself so I can’t say for sure, Jess. Coconut flour absorbs liquid a lot differently than other flours and usually needs more eggs to make it stable so I’m going to say no on that one. Almond flour -might- work but it might change the texture of the muffins and they might come out soggier.
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- Jeanette
The batter is pretty sweet without the honey. Do you have honey substitute suggestions for something else that is not a sweetener?
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- Jeanette
Hi Amanda,
I ended up using unsweetened apple sauce. I’m still interested if you have some other suggestions.I also use sunflower butter as the nut butter of choice and it interestingly made my muffins green. From what I read it was a reaction between sunflower butter and the baking soda. It’s completely harmless, just an FYI in case someone else decides to use sunflower butter.
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- Amanda @ .running with spoons.
Sorry for not getting to your comment sooner, Jeanette! For some reason WordPress isn’t sending me emails when a comment is left so I haven’t been seeing them until I manually checked. Anyways, I’m glad that the apple sauce worked. I can’t really think of anything else that would be a substitue besides just decreasing the amount of sweetener or sauce used. And I’ve actually had muffins turn green on me before as well lol.
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- StitchinSweetSue
I made these 2/2020, excellent in every way, sweet and “meatier” than store bought, which is what I was going for! Will def make again, but will make double and send to freezer. I used craisans instead of raisans and my oven required 25 minutes bake time. Thx for sharing recipe:)
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- Amanda @ .running with spoons.
I’m so glad you liked them! Thank you for taking the time to leave a review 🙂
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- Sarah Clemmons
I love these and would love to make for my class, but there is a banana allergy. Is there a vegan alternative for the banana?
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- StitchinSweetSue
Want to try these, may I plz ask if you can recommend a tried and true almond butter brand? Ty.
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- Amanda @ .running with spoons.
I really like the Kirkland brand one from Costco. Or Barney Butter.
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- StitchinSweetSue
ty!
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- Shira
Can I substitute anything for the flaxseed? Thanks!
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I need to make these. Seems like anything in the shape of a muffin is a hit with the kids
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- Lori
WOW! I doubled recipe. Used walnut butter (it was all I had) replaced oats for almond meal. Added more grated carrots( as I love texture) and extra spices! These are absolutely wonderful and so convenient to prepare in my vitamix! YUM YUM YUM. Thank you for such a great recipe! These will be great in the Fall!!
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- Melony
These are a go-to for me!.. Delicious muffins that turn out great EVERY time!.. I usually decorate the tops with some more oats or whatever extra I have from the recipe (walnuts, raisins or even some shredded coconut) and not only are they delicious but look good enough to sell! 🙂 thank you!
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- Linda
These are absolutely the best!!I was wondering if substituting almond flour or coconut flour or a combination of both instead if the oat flour would
Be okay. Or if you know of any other grain free flour that might work. Trying to do paleo but not super concerned about the small amount of oat. Dont want to ruin this muffins perfect taste and textureReply
- Kristyn
I came across this recipe on Pinterest. I was on a hunt for a healthy muffin that I could have in hand for late night breastfeeding sessions. I made them today, and they’re perfect. I baked them much longer than the recipe says, but they worked out well!
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- Misty
Great recipe. It was very moist and tasted great. Thanks
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- Jenna
I made a double batch of these and absolutely LOVE them!!! So much flavor and the consistency is awesome! Will absolutely be making these again thank you so much for the recipe! Also wondering if you know nutritional value (calories, protein, fiber, etc,). Thanks again!
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- Jen
These muffins were absolutely horrible!!! I’m assuming none of the other responders tried them before raving how good morning glory muffins are!!! I’ve been a chef and baker for years and these are awful!! They look nothing like the picture (how could they?? There’s no shredded carrots on the pictured muffins!!) I baked them for 25 minutes and they were still raw!!! I’ve been eating and baking paleo for the past 2.5 years and these aren’t even on the list of edible foods!!! Have you
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- Becca
My muffins didn’t turn out at all. I baked them for an hour and they were completely soggy. This is an awful recipe and shame on me for not realizing how horribly out of the wack the proportions of dry to wet ingredients. Don’t waste your time with this recipe. Waste of my time and ingredients and even more of a pain to clean gooey batter out of my muffin cups. Two thumbs down!
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- Elizabeth
I’ve been making these muffins for a couple years now, and my suggestion is 1) shred your carrots on the finer end of your grating block. I don’t even notice the texture when I do that. 2) They must sit for half an hour / one hour for the insides to firm up. Straight out of the oven or even fifteen minutes later they are still gooey in the center, but they are not truly raw, they just need time to cool thoroughly and firm. I’m sorry you didn’t enjoy then, but if you use these unmentioned tweaks to help consistency and focus on the amazing flavor, these muffins are definitely worth it 😍
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Good recipie,
Next time I will have to double the recipie. As it only made 9 muffins.
My muffins did not look like yours.
They took 20 min to cook.
Maybe my stove, maybe my altitude???
Trying one now; a little gummy, I think next time I will add a little oat flour.
Flavor is good though.Reply
Oops silly me, now I read the recipie is good for 9. Next time I will make monk’s maybe they will cook better.
Not trying to be neg. Here actually I am writing this for me, to remember what I need to do next time.Reply
Thanks for sharing! I love that they are so healthy! It’s amazing that they rise so well with just those ingredients.
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