Oat Flour Morning Glory Muffins

Serving Size: 12

An oat flour morning glory muffin that’s gluten-free, refined sugar-free, dairy-free, and so delicious. This is a perfect solution for a quick breakfast or a healthy snack, packed nutrients!

Recipe by: Amanda

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35

Recipe Serving Size12

Cooking Tools Required

Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives

Ingredients

1/4 cup almond butter or other nut butter of choice, or soy nut butter for a nut-free option
1/2 cup medium banana ripe
1 egg large
1/3 cup honey
1/2 cup oat flour
2 tablespoon flax meal
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Fold In:

1 cup carrot about 2 large, peeled and grated
1/2 cup apple medium, peeled, cored, and grated
1/3 cup raisins
1/3 cup walnuts
12 muffin tin liners

Instructions

Preheat oven to 375F and prepare a muffin pan by spraying 10-12 cavities with cooking spray or placing paper baking cups in the cavities. Set aside.
Add almond butter, banana, egg, honey, oat flour, flaxmeal, vanilla extract, baking soda, ground cinnamon, and ground ginger to a high-speed blender and blend on high until the batter is smooth and creamy. If you do not have a high-speed blender, you can mix all the ingredients by hand. Simply mash the banana 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 the prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of the muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in the pan for ~10 minutes before removing.

Reheating Instructions

Store in an air-tight container for up to a week.

Nutrition