Morning Glory Muffins are loaded with a little bit of everything, from oats to zucchini, and make the perfect breakfast and snack!
Fruits and veggies, nuts and whole grains- all rolled into one muffin? That’s what I call a balanced bite.
Because these do not contain any flour, they aren’t super fluffy like normal muffins, but they sure are good. Rolled oats and almond flour make up the base- super nutritious! To make them gluten free, use certified GF oats and to make them dairy free, use dairy free chocolate chips.
I like to grate my carrots and zucchini super fine, using a microplane. A food processor would work well too, as would a basic cheese grater, but I do like how well the veggies blend in with the finer grate.
I used golden raisins, walnuts and mini chocolate chips, you could definitely change that up.
School will be here before we know it and I need to keep a good stock of healthy snacks like these!
Looking for more muffin recipes?
- Double Chocolate Almond Muffins {Gluten-Free}
- Apple Oat Muffins
- Carrot Spice Muffins
- Pumpkin Muffins
Items used in making this recipe:
- My Microplane Grater is perfect to get that finely grated texture on the carrots and zucchini.
- 2 cups almond flour
- 1 cup rolled oats, certified gluten-free if needed
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts
- ¼ cup golden raisins
- ⅓ cup mini chocolate chips, dairy free if needed
- 3 eggs
- ½ cup maple syrup
- 6 tablespoons butter or unrefined coconut oil (the one that doesn't taste like coconut)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (see notes)
- 1 cup grated carrots (see notes)
- Preheat oven to 350 degrees. Line a muffin tray and set aside. In a mixing bowl, combine dry ingredients- almond flour through chocolate chips. In a separate bowl, combine wet ingredients- eggs, maple syrup, butter (or coconut oil), vanilla extract, zucchini and carrots. Add wet ingredients to dry ingredients and stir gently to combine. Divide mixture amongst the 12 muffin cups. Bake for 25-28 minutes or until lightly brown around the edges.
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Love how these are made with almond flour and oats…and 2 full cups of veggies! Can’t wait to try 🙂 The perfect healthy snack for on-the-go too!
Thanks! Hope you like them as much as we do!
Yum! Do you think it would work to sub white ww flour or ww flour for the almond flour? Would it be the same amount?
I would think it would work, but might need some tweaking. Sorry, I can’t say exactly without first testing it out! I will let you know if I get a chance to try it that way.
Can’t wait to make these!
So happy to stumble upon this recipe. My kids loved it. They are delicious and healthy. It is a must-try for everyone.
Yay, glad you liked them. Thanks for the comment!
I tried this recipe and LOVED it! Do you have the nutritional information posted?
This looks absolutely delicious!
I’m gonna make it for my mum’s birthday on Saturday.
Also just wondered what’s you favorite guilty-pleasure snack at the mo?
Keep up the great work:-)
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These are delicious! I did make a couple of alterations: I only used 2 eggs, used allspice because I had no nutmeg, and added coconut. They are morning glory muffins after all! They are moist, delicious and taste like carrot cake.
Thanks for your feedback! Glad you liked them.
This is the best almond flour recipe I’ve made for muffins. I made it a second time with leftover almonds, a couple tablespoons of unsweetened coconut. Added a Granny Smith apple since I had no zucchini and threw in half of a dark chocolate bar chopped up since I had no chocolate chips. Very versatile, you can add anything. Also added a handful of flax seeds
Great, glad you like them! Thanks for the feedback.
Just wonderful! I used chopped dates instead of raisins and no chocolate or nuts. They are sweet (but not too) and moist and keep in the fridge for over a week! Definitely my new go-to muffin for breakfast. Great warmed with nut hutter.