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!
Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives
Ingredients
1/4cupalmond butteror other nut butter of choice, or soy nut butter for a nut-free option
1/2cup medium bananaripe
1egglarge
1/3cuphoney
1/2cupoat flour
2tablespoonflax meal
1teaspoonpure vanilla extract
1teaspoonbaking soda
1teaspoonground cinnamon
1/2teaspoonground ginger
Fold In:
1cupcarrotabout 2 large, peeled and grated
1/2cupapplemedium, peeled, cored, and grated
1/3cup raisins
1/3cup walnuts
12muffin 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.