These spiced morning glory muffins are made with oats, almond flour, flax seed, carrots, raisins, apples, coconut and walnuts.

They’re loaded with wholesome, hearty ingredients and are satisfying and delicious.

Just like bakery muffins with loads of nutrition!

How to make morning glory muffins

Oats: They’re the star of the show (you can turn oats into oat flour by pulsating it in a food processor until it’s flour-like).
Almond flour: A 1/4 cup of almond flour/meal gives these muffins a rich, nutty flavor.
Flax: A few tablespoons for a boost of nutrition.
Eggs and baking soda/powder: Leaveners to give these muffins some fluff.
Spices: Cinnamon, ginger and nutmeg.
Brown sugar: For sweetness and that delightful molasses flavor.
Yogurt: Gives the muffins great texture and body.
Vanilla: For ultimate flavor.
Carrots, apples, raisins, coconut and walnuts: These ingredients are what makes these muffins “morning glory”! YUM.

Preheat oven to 350 degrees.
Prepare 12-cup muffin tin with muffin tin liners coated with cooking spray.
In the bowl of a stand mixer and using the paddle attachment, combine oats, almond meal, flax seed, baking soda, cinnamon, ginger, nutmeg and salt.
In a separate mixing bowl, whisk together eggs, brown sugar, yogurt, vanilla extract and oil.
Fold in carrots, apple, raisins and ¼ cup coconut.
Turn the stand mixer on low and slowly add the wet ingredients to the dry.
Mix until just combined (do not over mix).
Scoop a heaping ¼ cup of muffin mix into each liner.
Top each with remaining coconut and chopped walnuts.
Bake for 18-22 minutes, until toothpick inserted into the center comes out clean.
Allow to cool on a wire rack.

For the oats and almond flour: You can use any standard flour (1:1 ratio) instead of these two ingredients (such as all-purpose, whole wheat, whole wheat pastry and whole wheat white flour or a mix of oats and flour).
- You can use old-fashioned oats versus quick oats without altering the recipe. However, the result will be more like an oatmeal cup/baked oatmeal versus a muffin. Either way they’re delicious!
For the brown sugar: Substitute with any sugar, such as dark or light brown, granulated, or try with honey or maple syrup (although I haven’t tested this).
For the yogurt: Use milk (any variety) instead of yogurt.
For the raisins: Use golden or purple raisins.
For the apple: Any firm apple will work, such as granny smith, gala or honey crisp.
For the walnuts: Try with pecans.

To make these gluten free: Use gluten free oats, gluten free oat flour or gluten free all-purpose flour.
- Be sure all ingredients you choose are gluten free.
To make these dairy free: Use dairy free yogurt.
To make these vegan: Use plant-based yogurt.
To make these nut free: Skip the walnuts and use all-purpose flour instead of almond flour.
- Be sure all ingredients you choose are nut free.
To make these egg free: Try with an egg replacer, such as Bob’s Red Mill Egg Replacer or a flax ‘egg’ (although I haven’t tested this).

Healthy muffin recipes:

Spiced morning glory muffins made with oats, almond flour, flax seed, carrots, raisins, apples, coconut and walnuts.

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Preheat oven to 375 degrees. Prepare 12-cup muffin tin with muffin tin liners coated with cooking spray.
In the bowl of a stand mixer and using the paddle attachment, combine oats, almond meal, flax seed, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
In a separate mixing bowl, whisk together eggs, brown sugar, yogurt, vanilla extract and oil. Fold in carrots, apple, raisins and ¼ cup coconut.
Turn the stand mixer on low and slowly add the wet ingredients to the dry. Mix until just combined (do not over mix).
Scoop a heaping ¼ cup of muffin mix into each liner. Top each with remaining coconut and chopped walnuts. Bake for 18-22 minutes, until toothpick inserted into the center comes out clean. Allow to cool on a wire rack.

Cooking Tip: Let the batter sit 10 minutes before scooping into the muffin tin and baking.