Looking for a wholesome, grab-and-go breakfast that’s packed with nutrition and flavor? These Flourless Morning Glory Muffins are the perfect solution. They are naturally gluten-free, made without refined flour or sugar, and filled with healthy ingredients like almond butter, oats, carrots, and apples. These muffins are moist, slightly sweet, and loaded with fiber, making them ideal for a quick breakfast or an afternoon snack. Plus, they’re easy to make and perfect for meal prep!
Ingredients:
- 1/4 cup (64 g) creamy almond butter (or other nut butter of choice)
- 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, peeled and grated (about 2 large, 115 g)
- One medium-sized apple, skin removed, cored, and shredded (approximately 115 grams)
- 1/3 cup (55 g) raisins
- 1/3 cup (40 g) walnuts, chopped
Instructions:
- Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- Blend wet ingredients: In a large bowl, mash the ripe banana, then add the almond butter, egg, honey, and vanilla extract. Whisk until everything is well combined.
- Add dry ingredients: Stir in the oats, ground flaxseed, baking soda, cinnamon, and ginger. Mix until fully incorporated.
- Fold in fruits and nuts: Gently fold in the grated carrots, grated apple, raisins, and chopped walnuts until evenly distributed.
- Spoon into muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let Them Rest: After baking, let the muffins sit in the pan for about five minutes. Then, gently move them to a wire rack to cool completely.
- Store: These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well, making them a great option for meal prep.
Conclusion:
These Flourless Morning Glory Muffins are a delightful and nutritious way to start your day. They’re filled with wholesome ingredients like oats, carrots, apples, and nuts, offering a perfect balance of flavors and textures. These muffins are not only gluten-free but also naturally sweetened with honey and banana, making them a healthier alternative to traditional muffins. Perfect for busy mornings, snacks, or even as a pre-workout treat, these muffins are sure to become a household favorite!
Healthy Flourless Morning Glory Muffins: A Nutrient-Packed Start to Your Day
Ingredients
- 1/4 cup 64 g creamy almond butter (or other nut butter of choice)
- 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 peeled and grated (about 2 large, 115 g)
- One medium-sized apple skin removed, cored, and shredded (approximately 115 grams)
- 1/3 cup 55 g raisins
- 1/3 cup 40 g walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- Blend wet ingredients: In a large bowl, mash the ripe banana, then add the almond butter, egg, honey, and vanilla extract. Whisk until everything is well combined.
- Add dry ingredients: Stir in the oats, ground flaxseed, baking soda, cinnamon, and ginger. Mix until fully incorporated.
- Fold in fruits and nuts: Gently fold in the grated carrots, grated apple, raisins, and chopped walnuts until evenly distributed.
- Spoon into muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let Them Rest: After baking, let the muffins sit in the pan for about five minutes. Then, gently move them to a wire rack to cool completely.
- Store: These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well, making them a great option for meal prep.