A flourless morning glory muffin 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. I do remember going through a phase where I was eating muffins for breakfast everyday, but those weren’t muffins so much as small cakes — similar in both size and nutritional value. Delicious, but probably not the healthiest way 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 shenanigans I 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 and doughy. Perfect for those days where you need 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 that because — 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, and subscribe to our mailing list to receive new recipes in your inbox!
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Flourless Morning Glory Muffins
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 9 muffins 1x
Print Recipe
Pin RecipeIngredients
- 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.
Keywords: flourless morning glory muffins, gluten-free morning glory muffins, gluten-free muffins, healthy morning glory muffins, morning glory muffins,
Looking for more flourless muffin recipes? 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.
Er yum- love the addition of grated carrot & walnuts to this, Amanda! These remind me of the morning glory muffins I used to be obsessed with at Starbucks…chances are they didn’t have as awesome ingredients or nutritional info as your recipe though ;)! I always feel like I’m 80 when I admit that I way prefer muffins over cupcakes- I personally think the latter are so overrated and there’s just too much frosting going on!
I totally hear ya on that one, girl! The older I get, the more my sweet tooth seems to calm down, and I find myself actually preferring heartier muffins over super sweet cupcakes.
Um, I honestly have a conversation with my mother at least once a week about how great muffins are. These look amazingly dense! I am 100% team dense muffin over team cakey muffin. (the word muffin is starting to lose all meaning). Also i LOVE the sugar free aspect here. Im just staring, and drooling, dont mind me…
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I think I could eat all the ingredients separately right now and be happy 🙂 I’m also a fan of a denser muffin so that almond butter is looking fab to me! I guess I just like to feel like I’m eating something filling no matter what it is.
I think muffins are my favorite type of baked good thing, too – it must be a texture thing. These look great!
These look and sound fabulous! I think I’d like that texture… it’s pinned!
Thanks so much, Ann!
I haven’t had a muffin in forever! I love that these have so much yummy stuff packed in there, though. These would make a great coffee snack 😉
Loving the way you think, girl!
I LOVE muffins as well – many of my own creations fall into that category! I’ve recently started experimenting with “cuppins” aka muffin-cupcake hybrids which I have to say are also delicious. Since I’m GF and tree-nut-free I work around those restrictions, thanks so much for including substitution notes with your recipes!
Cuppins?! I’m intrigued! I honestly have no idea what the difference is between a muffin and a cupcake besides the frosting, so I wouldn’t even know where to begin on experimenting with that!
I guess to me, the main difference is cupcakes are lighter whereas muffins are denser, and I usually make muffins with oats or oat flour but cupcakes with other GF flours (I’ve had great success with sorghum flour cupcakes!) So I basically split the difference between the two bases, and also use a combination of yogurt and milk that makes it a very moderate sort of crumbly.
Here’s a recipe in case anyone wants to try them… https://renaissancerunnergirl.wordpress.com/2015/01/22/cocoa-chocolate-chip-cuppins/
Genius! I’ve actually never used sorghum flour in baking before, so I’m curious to see what the texture would be like!
Yum! I just made some carrot muffins this weekend, and the family LOVED them. Kevin and I had a hard time holding ourselves back since they were supposed to be for Ethan. haha I think I’ll have to make some more this weekend.
Geez! Why do your recipes always look so amazing? 🙂
I’ve never had a morning glory muffin before, but seeing as they’re packed with all things delicious, it seems I need to get on that! Thanks for the recipe 🙂
So what exactly constitutes as “morning glory?” Asking for a friend… 😉 Is it the inclusion of carrots, walnuts, etc?
From what I know, most morning glory muffins have carrots, apples, raisins, and walnuts, with some also including pineapple and coconut. Basically it’s just a whole lot of difference ingredients packed into one muffin 😆
Wow that just made me even happier! I have multiple food allergies, and my Dr suggested yesterday that I try an anti inflammatory diet… basically fruits, vegetables, fatty fish, and chicken… so, finding this recipe made me happy! I had already thought pineapple would be nice, coconut hadn’t crossed my mind…. and maybe i could switch sunflower kernels for walnuts… not a fan… oh or pistachios…. yum….. so yummy.
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My mom actually made a lot of morning glory muffins when we were younger. I liked them a lot and now I’m craving one.
Wow I like several of your readers as well, haven’t had a good muffin in awhile. I think I need to try this! Going to pin so I’ll have it! Thanks!
these look and sound great. love morning glory muffins. will definitely give them a try.
have you tried freezing them?
I have! And they freeze wonderfully 🙂
This wasn’t very cool It seems as though you are playing a very bad game of copy-cat…after all, it seems as though you copied Leigha’s muffins she just recently posted on 3/8 here: http://theyoopergirl.com/2015/03/vegan-morning-glory-muffins/ If so, you may wish to apologize to her. As well, I know this isn’t the first time, Amanda, that you’ve ripped stuff off of other people’s ideas/posts.
Morning Glory muffins are actually an extremely popular type of muffin, DD, especially for the spring time. I try to do a flourless muffin recipe every month or two, and that was my flavour choice for March. In fact, this post has been scheduled in my editorial calendar for a while now, so we must just be riding the same wavelength.
amanda, you did such a great job responding even-handedly to this flame.
i was curious and looked at the other recipe–not similar at all!! not gluten free!
some folks just have to go looking for trouble. life is too short.
really like this recipe–didn’t have an apple so added more carrot and raisins; it could have been a tad sweeter and probably would have been with the apple. weekday morning breakfast has become more interesting!
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you have got to be kidding !!! right? you are so rude ! it is not that much alike !!!
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that comment was for DD says
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Mmmm, morning glory muffins are my KRYPTONITE. So freaking delicious. But they generally tend to be the size of my head, and result in a massive sugar / high crash which is not actually that fun. These look like exactly what I need in my life!
I LOVE muffins and morning glory’s are definitely a favorite of mine…I especially like really big muffins that are crispy around the edges…Nom Nom!
Oh, these might be my favorite of all your muffins. I’m obsessed with the flavors and of course, the ingredient list is wholesome and perfect! Pinned!
My go to gluten-free dish would have to be quinoa casserole. I love how nutritious it is!
I LOVE muffins because they are such a great grab-and-go option in the morning. I like making them from scratch, though, because I find the nutritional integrity of store-bought muffins to resemble a cake rather than a nutritious breakfast option.
Looks amazing! I’ve never heard of these kind of muffins. Where did you get the inspiration for these? I’m pretty sure in college I lived on muffins and bagels every single morning – and to your point, they weren’t necessarily the healthiest 😉
Morning glory muffins are actually an old favourite of mine! My mom used to make muffins with apples, carrots, raisins, and pineapples when I was younger, which I didn’t know were called ‘morning glory muffins’ until a few years back. I think anything with apples, carrots, raisins, walnuts, pineapple, and coconut counts 🙂
Those look awesome as usual. I have a muffin pan that I think I only used once bc I was trying to be super healthy and used only whole wheat flour. They turned into super dense and dry muffins and I never looked back at making them again. I need to start doing so bc I always love muffins!
Oh I can definitely relate to that! Whole wheat can be a tricky to work with, which is why I love the flourless kind — they’re crazy soft and tender!
Muffins definitely hold a special place in my heart as well. Portable, portioned, and delicious! Not much can beat that! I also adore your idea of mixing them in a blender. SO EASY.
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These look SO good. My mom and I refer to sweets which are TOO sweet as giving us, “sugar mouth”. It’s so sweet it lingers in your mouth and UGH, I just can’t do it anymore. I’d rather have some rich dark chocolate or a homemade baked good!
That’s the -perfect- way to describe it! I used to boast about nothing being too sweet for me when I was a kid, but I feel like the older I get, the less tolerance I have for really sweet foods… especially if they’re really rich at the same time.
These look AWESOME! And I love that they pack a nutritional punch too. Pinning and can’t wait to make these for Hunter and me! I think he’d love them!
They look amazing! And very hearty!
I’ve been loving muffins lately. I made some this morning and it was the most magical time.
I don’t know what the definition of “morning glory” is, but I do know that I’ve loved every muffin with this name that I’ve tried. These look so good too!
I do love a good muffin but I think my favourite thing to make/eat are granola or energy bars of some kind. I love how hearty and satisfying they are.
I -think- it’s a muffin with apples, carrots, walnuts, raisins, coconut, and pineapple… or some odd mixture of those 😆 And granola is seriously my kryptonite. I can’t control myself around it.
Oh My Gosh!!!!! YUM! I wonder if this would work with a vegan replacement instead of the egg? Hmmm. I feel like I need this in my life, so I’m willing to try:)
I think it should! I’ve made flourless muffins before using a flax egg and they turned out just fine 🙂
I’m digging all the healthy and delicious ingredients inside these bad boys. Apples, carrots, walnuts, ginger. There is so much nutritional goodness; I love it.
Also, I’ve had Kraft Mac & Cheese as an adult (or as much as I can be); it’s not the same. Kinda icky. Homemade on the other hand….different and better story.
I just ordered a blendtec through Airmiles. I am definitely making these once I get it!
Eee you’re going to LOVE it! Seriously my favourite kitchen appliance… after my coffee maker 😆
LOVE THESE! 🙂 I haven’t been here in a while but just wanted to say hi! Hope you are well.
Those muffins are begging to be…. *inappropriate for here*
I’ve been looking for a healthy breakfast muffin recipe that I can whip up for the whole family and definitely have found it here with this recipe. I love the nut butter addition!
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Can’t wait to try these at home!!! Looks insane
https://aspoonfulofnature.wordpress.com/
Is it possible to sub nut butter with coconut oil?
The only nut butter I have is peanut butter and I’d rather not add it because the flavor might be too strong.
Unfortunately these muffins need a nut butter since it helps give them structure and bulk. I’ve never tried it personally with just an oil, but I don’t think they would come out the same. I’ve had readers make some of my other flourless muffins using peanut butter and they said they came out great. I would try it myself, but I’m allergic to peanuts 😕
I just made morning glory muffins from The Yooper Girl a few days ago, but now I want these too!! Muffins are probably my favorite baked good too, come to think of it. Mostly because they’re the perfect vehicle for nut butter, but…for all your reasons too. 😉 I am so craving that doughy, flourless texture right now ahh!
I tried making these today and they turned out horrible. I was so excited to make these but for some reason they just did like work for me. I baked them for a longer time because they were still moist in the middle. No matter how l baked them for they were still wet in the middle. I had such high hopes for these.
I also made these for the first time, and I also had the same problem where they were still moist in the middle. No matter how long I left them in the oven (without burning them) they just wouldn’t cook in the middle. The middle was wet and mushy. Loved the flavor but didn’t like the middle, any suggestions for getting them to cook in the middle, as I would like to try them again !
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okay I LOVE these but…..every time I bake them they turn green the next day!! What
the heck can that be? I use sun butter instead of almond. could that be it? I make my own by soaking the seeds, the roasting and grinding. Help!!
That’s definitely it, Mary! Sunflower seeds contain chlorophyll, which reacts with the baking soda when it’s heated. As it cools, it turns green. This isn’t harmful in any way, and the muffins are still perfectly safe to eat.
thanks! I will still eat them but my kids won’t!!! 😉
Love the idea of this recipe, but when I made it my muffins did not set in the middle. I even tried increasing the baking time (by alot!) and for some reason, they are still not setting and are too gooey in the middle.
I love the idea of having a tasty and healthy breakfast like this! Thanks for the recipe!
I made these today and they are really good but they didnt rise much. Any suggestions? Thanks
I made these last night and they were delicious! My kids, my fiancee and my mom all really enjoyed them. My mom has asked for the recipe today 🙂
These will definitely be a staple in my home. The only thing I changed was omitting the raisins and adding a bit less honey as I do not like overly sweet baked goods. I also baked them for about 6-7 mins longer. Perfect!
I’m so glad you liked them, Aga! Thanks so much for taking the time to let me know 🙂
Probably the best muffins I’ve ever baked… Thanks for this wonderful recipe.
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Thanks so much for the wonderful comment, Sonia! I’m glad you like them 🙂
These are delicious but did not stick together for me. Is cooking them longer the answer, or adding more oats, or some almond or brown rice flour?
I had the same problem. They were delicious! But just didn’t seem done. Maybe I should have cooked them longer? I will certainly try again!
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I’d love to try these but I’m allergic to bananas. Is there a substitute for it?
You could actually try subbing in another egg, Allyson! But you might want to increase the honey by a few tablespoons as well to make up for the lack of sweetness from the banana.
Oooh, so good to know! I’m allergic to bananas, too, but never knew what an appropriate substitute might be. (I was toying with the idea of pumpkin puree?? Would have probably been a disgusting mess!) Thanks, ladies.
DO U KNOW THE NUTRITION INFO?
I make muffins 1-2 times weekly. These unfortunately sound delicious but are not tried tested and true. I followed your recipe perfectly, and they came out completely undercooked. I tried to cook them for longer (with loose foil overtop to prevent burning), and they still wouldn’t cook. You can’t simply take a recipe, exclude the flour and expect it to turn out. I should have known!
I have just made these for a Dear Gluten Free girlfriend and of course had to try one….totally yummy…MANY THANKS FOR THE WONDERFUL RECIPE!
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I’m so glad you enjoyed it, Daphne!
These muffins are pretty darn good, especially with some butter or nut butter slathered on top. I think next time I will add a little more spice though.
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And…how are these for diabetics? Would very much like to have the nutritional info (carbs and sugars) in particular for these muffins. Thanks.
You can figure that out quite easily by yourself by plugging the ingredients into a recipe builder! I use MyFitnessPal.
Tried these this morning and they were delicious! Thank you! Do you have the nutrition facts for this recipe?
All the ingredients meshed well together and the flavor was really good. The only thing I had an issue with was the cooking time. I baked mine in a 375 F preheated oven, for 15 minutes as stated in the recipe but they were still raw on the inside. I also had 10 muffins, and the cake liners were almost past the 3/4 fill mark.. what did I do wrong?! I definitely want to make these again but need to get this cooking time precise! Please help, thank you!
Hi Kaitlyn! I would try them for about 20-22 minutes, in that case. You could always use a toothpick to see how they’re doing on the inside.
I would love to try these but can’t do oats. What can I sub for oats? thanks
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Obsessed with these muffins! Made them many, many times. Have you ever tried baking it as a loaf instead of as muffins? Curious if the recipe or bake time would need to be adjusted. Any thoughts? Thanks so much!
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What is the nutritional breakdown of this? total carbs? Total fat & protein? I’m fearful as delicious as these sound they may be too high carb for me.
These muffins are delicious!! I bought a bag of oatmeal at Trader Joe’s and keep trying to like overnight oats, but, I’m just not a fan. I was trying to find another use for the oatmeal and this is perfect! And, you have all of those other healthy ingredients in these muffins too! Just perfect – thank you!
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I just made these with pecans and they are delicious! Perfectly sweet with great flavor. The carrots and apples make them moist. I cooked for 20 minutes. Thanks for the recipe.
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I’m so glad you like them, Joanna! Thanks so much for taking the time to leave a comment and let me know!
Hello there!
Is there nutrition facts ?
And btw i just made 2 batches and they’re soo good! Thank you for the amazing recipes ❤️
Can I make these as mini-muffins and if so, what would the cook time be?
I assume these are full-size muffins? Can I make these as mini-muffins and if so, what would the adjusted cook time be?
Love these! Thank you for the lovely recipe.
I made a few additions and tweaks:
I added: 1/2 cup pineapple, 2 TBSP rolled oats (to soak us the increased wetness from the pineapple, and 1/4 c. unsweetened shredded coconut. I also reduced the 1/3 c. raisins and 1/3 c. walnuts to 1/4 c. each. It made 10 muffins and I found them to need ~20 minutes of baking time. DELISH! (Next time will add some grated ginger for a bit more of a kick)
Just made these. They came out really wet in the middle almost like they weren’t cooked . I put them in the oven a little bit longer and they were still wet. I baked them for 30 Min total. The flavor was great but I think next time I will add more oats. I’m high altitude so I’m guessing that’s the reason they were mushy and didn’t really rise. I followed the recipes to the T so I don’t know what else would cause them to turn out the way they did. Definitely going to retry and let you know if it did the trick!
Just made these and they are great..,except mine turned green after awhile in the air…what in the world??
They will turn green if you use sunbutter. It’s still safe to eat, just a natural chemical reaction.
Can’t find the morning glory recipe? Only a bunch of comments
How could I make them oat free? Any substitution ideas??? thanks in advance!
Thanks for sharing! I love that they are so healthy! It’s amazing that they rise so well with just those ingredients.
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.
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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.
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
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!
Great recipe. It was very moist and tasted great. Thanks
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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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 texture
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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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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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I need to make these. Seems like anything in the shape of a muffin is a hit with the kids
Can I substitute anything for the flaxseed? Thanks!