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Healthy Morning Glory Muffins


Healthy Morning Glory Muffins

Made with almond and oat flour and packed with fresh orange juice, banana, carrots, apple and cherries, these healthy and super moist Morning Glory Muffins are an amazing snack or breakfast! Vegan and gluten free.

pink plate with sliced muffin

pink plate with sliced muffin

Do you know the muffin woman? HI.

I’ve said it once and I’ll say it again. If this blog could be all muffin, quick bread, and soup recipes, I’d be happy. If you haven’t noticed, they’re my favorites!

I assure you that when I write a cookbook someday, it will lean heavy into the muffery.

In the past year, we’ve dabbled in Healthy Zucchini Muffins, Fluffy Orange Muffins and Fluffy Pumpkin Muffins,

Then there’s the breads! This recipe is actually based off my Tart Cherry Orange Pistachio Bread (you’ll notice they’re very similar). We musn’t forget about the other noteworthy loaves, like my most recent Apple Cinnamon Swirl Bread, the beloved Chocolate Banana Bread and oh so seasonal Pumpkin Bread.

muffin tin of muffins

muffin tin of muffins

So many loaves, so little time!

Being a food blogger and restaurateur, you better believe that I cook with the whoooole gamut of flours. We’re always experimenting! I love making breads with light and fluffy whole wheat pastry or all purpose flour; and I also love making them with super moist and nutritious almond and oat flour. I love that I don’t have to add starches or gums and that the texture is incredibly moist, fluffy, and not at all gummy.

You’ll see these flours reflected in all the aforementioned baked goods. The good news is that if I post a loaf with wheat flour, I can always trust a good 1-to-1 all purpose gluten free baking flour to work magically in its place. Variety is key!

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So I found myself thinking…what’s a muffin flavor I haven’t posted yet? I thought of good old chocolate chip and plain blueberry, of course. I’ll get to those. But then I thought of morning glory, with all that yummy cinnamon, the apple, OJ, and tons of flavor add ins with lots of customization options. Winner!

bowl of batter with carrotsbowl of batter with carrots

Muffin Variations and Customization Ideas

The best thing about morning glory muffins is the add-ins, and there are LOTS of options here!

  • Almond + oat flour: These muffins will not work with wheat flour, all purpose flour, coconut four, or any other flour not listed in the recipe. Steer clear of experimenting with flours here since they’re not one-to-one subs and you’d have to change the whole recipe. See the suggestions at the beginning of the post for recipes using alternative flours!
  • Nuts: I opted to go without nuts, but chopped pecans or walnuts would be delish if you want more crunch and nutty flavor.
  • Coconut: This is super common in morning glory muffins, but I know a lot of people aren’t fans. If you are, adding 1/2 cup of unsweetened shredded coconut would be great.
  • Juice: You could do pineapple juice or even non-dairy milk instead of the orange juice, but I love the flavor of fresh orange juice.
  • Zucchini: You could use freshly grated zucchini instead of carrot, but be sure to ring it out of extra moisture. These are already very moist muffins!
  • Apple: If you don’t want apple, you could do equal amounts of zucchini or carrot, or even 1/2 cup of finely diced pineapple.
  • Maple syrup: I haven’t tried these with granulated sweetener, but I suspect they’d work with equal amounts of coconut sugar or brown sugar since the batter is so moist.

pink plate of muffins on gray boardpink plate of muffins on gray board

Foolproof Muffin Tools

Check out some of my go-to supplies for epic muffins time and time again.

Even MORE Amazing Vegan + Gluten Free Goodies!

gray board of muffinsgray board of muffinsIf you make these Morning Glory Muffins and love them, please come back and leave a star rating/comment letting me know! Your feedback is super helpful for me as well as other readers.


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Made with almond and oat flour and packed with fresh orange juice, banana, carrots, apple and cherries, these healthy and super moist Morning Glory Muffins are an amazing snack or breakfast! Vegan and gluten free.



  • 2 medium overripe bananas (3/4 cup, mashed)
  • 1 large orange, zested and juiced (1/4 cup juice)
  • 2 tbsp ground flaxseed + 6 tbsp warm water (can sub 2 eggs)
  • 1/4 cup pure maple syrup
  • 2 tbsp avocado oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/4 cups super fine almond flour, packed
  • 1 1/4 cups certified GF oat flour*
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/3 cup dried tart cherries (can sub dried cranberries or raisins)
  • 1 cup shredded carrot
  • 3/4 cup shredded or diced apple

  1. Preheat oven to 425°F. Grease a muffin tin.
  2. Place flax and water in a small bowl and stir to combine. Set aside to thicken for 5 minutes.
  3. Place mashed banana, orange juice and zest, maple syrup, oil, vanilla, and flax mixture in a medium mixing bowl and whisk until smooth.
  4. Place almond flour, oat flour, cinnamon, ginger, baking soda, baking powder and salt in a large mixing bowl and whisk until well combined. Pour in wet ingredients and mix until smooth. Fold in cherries, carrot, and apple (if your apple seems too wet, wring it out in a paper towel first to remove the excess moisture).
  5. Spoon batter evenly into 12 muffin cups. Bake for 8 minutes at 425°F and then reduce the heat to 350°F (keeping muffins in oven) and bake for another 18-22 minutes, or until a knife comes out clean. Cool muffins in tin for 15 minutes before transferring to a wire rack to cool completely.


*TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a very fine flour.

OTHER FLOURS: As always, steer clear of trying alternative flours here (coconut, all purpose, etc) as they are not one-to-one swaps. I cannot vouch for the results if the recipe is made differently than how it is written.

TO MAKE A LOAF: Pour batter into greased loaf pan and bake at 350F for about 55 minutes, or until a knife comes out almost clean. Allow bread to cool in pan for 15 minutes before removing and transferring to a wire rack to cool. You can also make this Cherry Orange Bread instead, which is the recipe these muffins are based off of.

TO STORE: Keep muffins on countertop in an air-tight container for up to three days. They stay moist for a long time! If you still have some left, you can store the fridge for up to a week or more and they will stay moist. They freeze great, too.

IF YOU LOVE THIS RECIPE: Try my Zucchini Muffins, Pumpkin Muffins, and Lemon Blueberry Muffins!

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