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Healthy Morning Glory Muffins
4.7 from 54 votes

Healthy Morning Glory Muffins

Healthy Morning Glory Muffins combine rolled oats, mashed bananas, grated carrot and apple, and nuts to create a moist and hearty baked good. The oats are ground into oat flour to add texture and bulk, while spices like cinnamon infuse warm flavor. These muffins have a soft, crumbly consistency dotted with raisins and nuts, providing sweet and nutty bites throughout. They serve well as a filling breakfast option or snack, made with natural sweeteners and wholesome ingredients.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 10 Muffins
Calories: 227 kcal
Course: Bread
Cuisine: American

Ingredients

  • 2 cups rolled oats
  • 2 banana 1 cup mashed, ripe
  • 2 egg large
  • 2 Tbsp avocado oil
  • 2 Tbsp pure maple syrup
  • 2 tsp vanilla extract pure
  • 1 tsp apple cider vinegar
  • 1 cup carrot grated
  • 1 cup apple grated
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt sea salt
  • 1.5 tsp ground cinnamon
  • 1/2 cup coconut optional, unsweetened, shredded
  • ½ cup pecans chopped, or walnuts
  • 2/3 cup raisins

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin liners.
  2. Grate the carrots and apple with a box grater or food processor until you have 1 cup of each.
  3. Transfer the oats to a high-powered blender or food processor and blend for 30 seconds on high, or until you have a consistency that resembles a flour mixture.
  4. Mash the bananas in a large bowl until creamy. Add in the eggs, avocado oil, pure maple syrup, apple cider vinegar, and vanilla extract and mix until the wet ingredients are well-combined.
  5. Stir in the grated carrot and grated apple.
  6. Pour the oat flour, shredded coconut, baking powder, baking soda, sea salt, and cinnamon (the dry ingredients) into the bowl with the wet ingredients and mix well. Stir in the chopped pecans and raisins.
  7. Transfer the morning glory muffin batter to the prepared muffin pan, and spoon batter to fill the muffin cups ¾ of the way up. Note: I make 8 bigger muffins by over-filling the holes with batter, but you can make 9 to 12 smaller muffins if you prefer. If you’d like, you can sprinkle the top of the batter with extra chopped nuts and seeds for visual appeal and texture. I went with more chopped pecans and sunflower seeds.
  8. Place the muffin tray on the center rack of the preheated oven and bake muffins for 25 to 35 minutes or until the muffins are golden brown, have risen substantially, and test clean (mine take 25 minutes).
  9. Allow the muffins to cool completely before peeling them. If you peel them while they are still warm fresh out of the oven, much of the muffin will stick to the muffin paper.
  10. Enjoy these delicious muffins warm with a drizzle of honey and a cup of coffee or tea.

Notes

  • Store muffins in an airtight container refrigerated for up to 1 week or freeze for up to 3 months.

Nutrition Information

Serving 1Muffin (of 10) Calories 227kcal (11%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Cholesterol 37mg (12%) Sodium 260mg (11%) Fiber 4g (16%) Sugar 13g (26%)

Nutrition Facts

Serving: 10 Muffins

Amount Per Serving

Calories 227

% Daily Value*

Serving 1Muffin (of 10)
Calories 227kcal 11%
Carbohydrates 33g 11%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Cholesterol 37mg 12%
Sodium 260mg 11%
Fiber 4g 16%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.