Morning Glory Muffins

Christina Shoup

2 years ago

Teen-Approved Morning Glory Muffins

Finding a snack that satisfies both your nutritional needs and your teenager’s taste buds can be a challenge, but these hearty Morning Glory Muffins do just that. Lightly spiced and made with wholesome ingredients like carrots, coconut, and walnuts, they’re free of refined sugar and wheat flour yet full of flavor.

Our teenagers give them a big thumbs up, making them a regular in our kitchen. They’re perfect for breakfast or a snack – especially with a smear of almond or peanut butter for extra fat and protein to keep you fuller longer. We’ve packed them on road trips, hikes, and post–water polo practices since they’re portable, nourishing, and satisfying.

They’re also simple to make – just mix the wet and dry ingredients using the classic muffin method. No mixer needed, only two bowls, a whisk, and a spatula. In summer, I love swapping the grated carrots for zucchini for a fresh seasonal twist. A sprinkle of cinnamon and sugar on top adds the perfect hint of crunch.

I hope you love them as much as we do!

Happy baking,

Christina

Made with zucchini instead of carrots – easy and tasty swap

Morning Glory Muffins

These hearty muffins gets the thumbs up from our teenagers. Free of refined sugar and wheat flours, these lightly spiced muffins are full of nutritious carrots, coconut and walnuts and are a perfect snack with a smear of nut butter. During the summer months, I often swap grated zucchini for the carrots – a delicious option!

Course Bakery, Snack

Keyword almond flour, carrots, muffin

Prep Time 15

Cook Time 22

Servings muffins

Calories 298kcal

Author Christina Shoup

Ingredients

2 cups almond flour
1 cup old fashioned oats
1 cup grated carrot
½ cup chopped walnuts
½ cup shredded unsweetened coconut
2 tsp ground cinnamon
1 tsp baking soda
½ tsp kosher salt
3 eggs
½ cup applesauce
⅓ cup pure maple syrup
6 tbsp extra virgin olive oil
2 tsp vanilla
coconut sugar/cinnamon mix, optional for a light sprinkle on top

Instructions

Place the oven rack in the center of the oven. Preheat to 350℉. Use a silicone muffin tin or line a standard muffin tin with paper liners.
In a large bowl, add almond flour, oats, carrots, walnuts, coconut, cinnamon, baking soda and salt. Use a whisk to combine.
In a medium bowl, add the eggs, applesauce, maple syrup, olive oil and vanilla. Whisk to combine.
Add the wet ingredients to the dry ingredients and mix with a spatula until just combined.
Use a spring-loaded ice cream scoop to divide the batter among 12 muffin cups. Bake until golden and a toothpick inserted in the middle comes out clean, about 22 to 25 minutes.
Let cool about 5 minutes before taking them out of the muffin tin and cooling completely on a wire cooking rack.

Nutrition