These are the best healthy morning glory muffins! They’re gluten free, dairy free and refined sugar free. Full of veggies, fruit and great for the morning or mid-afternoon snack.
What is in a morning glory muffin and why is it called that?
Morning glory muffins are made with shredded fresh fruits and veggies and usually include some sort of raisin and nuts. They’re a great healthy muffin for the mornings.
Not only are they glorious to eat in the morning, but they originated from The Morning Glory cafe in Nantucket.
The ingredient list is long, but don’t be scared! They’re all things you probably have in your pantry and so many can be subbed or swapped.
- Gluten free flour: you can use white all purpose flour (not gluten free) or you can use a combination of 1 3/4 cups almond flour and 1/2 cup tapioca flour
- Ground flax: you can omit this all together, but I like it for the fiber and taste!
- Raw honey: swap for pure maple syrup or an extra 1/4 cup of coconut sugar.
- Almond milk: you can use regular milk or any other non-dairy milk like coconut milk or oat milk.
- Carrots: you could swap this out for shredded zucchini, just be sure to pat out some of the moisture from the zucchini before adding to the batter.
- Apples: a great sub for this is crushed pineapple from the can!
- Golden raisins: you can use regular raisins if that’s what you have or you can add 1/2 cup chopped pecans as well.
Are morning glory muffins healthy?
Healthy is a relative term, but by most people’s standards, these muffins are healthy! They’re gluten, dairy and refined sugar free and they’re full of healthy veggies, fruits, fats and fiber. You’ll feel good about starting your day with this recipe!
How many calories in a morning glory muffin?
There are 290 calories in this muffin. If you omit the flax, there are 275 calories in each muffin.
- How to shred the apples and carrots: peel the apple and carrots and use a cheese grater to shred the fruit and veggies.
- Don’t squeeze liquid out of the apples because you need their moisture for the muffins.
- Bake the muffins on high for 5 mins to create the dome-like texture then reduce heat to cook all the way through
- Don’t over-mix the batter. This can result in a dense muffin texture.
Can you freeze morning glory muffins?
Muffins are a great baked good to store in the freezer. I recommend doubling this recipe and storing a batch for when you need it.
How to freeze them: bake all the way through and cool completely on a wire rack. When they’re cool, add them to a freezer bag and store in the freezer for up to 6 months. Thaw overnight. Option to warm in the microwave before eating!
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More healthy muffin recipes:
- Healthy banana muffins
- Chocolate chip almond flour muffins
- Gluten free pumpkin muffins
- Lemon poppy seed muffins
- Chocolate banana blender muffins
How do you make healthy muffins from scratch:
Healthy Morning Glory Muffins [Gluten Free]
- 2 cups 1:1 gluten free flour see notes for alternatives
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup ground flax optional
- 3 large eggs
- 1/2 cup coconut sugar
- 1/4 cup raw honey
- 1/2 cup melted coconut oil
- 1/3 cup almond milk
- 1 teaspoon pure vanilla extract
- 2 cups shredded carrots about 4 large
- 1 grated apple about 1 cup I used honeycrisp * you don’t need to squeeze juice out
- 1/2 cup golden raisins
- Preheat the oven to 425°F and line a muffin tin with liners and spray with nonstick spray. Set aside.
- In a large mixing bowl, combine the gluten free flour, baking soda, ground cinnamon, salt and flax seed (optional). In a separate medium bowl whisk together the eggs, coconut sugar, honey, melted coconut oil, almond milk, vanilla, carrots and apple.
- Add the wet ingredients to the dry ingredients and fold together until just combined and all the pockets of flour are gone. Add the raisins and stir until just combined, being careful not to overmix.
- Divide the batter evenly between the muffin cups all the way to the top. Bake the muffins in the preheated oven for 5 minutes then reduce the heat to 350°F and bake for another 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin tins for 5-10 minutes then transfer to a wire rack to cool completely.