Healthy Morning Glory Muffins

Simple and healthy morning glory muffins for school lunches.

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5 from 1 review

These healthy morning glory muffins are perfect for breakfasts on the go, school lunches, or afternoon snacks. Naturally fruit-sweetened, they are refined sugar-free. They also freeze really well, so make a double batch!


Units Scale
  • 1 1/2 cups oat flour (see notes for substitutions)
  • 1 cup buttermilk
  • 1 ripe banana
  • 2 eggs
  • 1/2 cup grated carrot (about 1 medium carrot)
  • 1/2 cup grated apple (about 1 medium apple)
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Optional Add-Ins

  • Shredded coconut
  • Chopped walnuts or pecans
  • Pumpkin seeds
  • Raisins
  • Flax or chia seeds


  1. I usually like to start all my gluten-free baking by soaking the flour. It not only hydrates the flour but also improves the flavor and texture of the baked good. See the section above if you want to soak the flour.
  2. When you are ready to bake the muffins, preheat the oven to 350 F (180 C). Prepare a muffin tin by either greasing the cups or using paper liners.
  3. Mix the flour and buttermilk in a large bowl.
  4. Mash the banana and mix it into the batter. (I find it’s easiest to mash the banana before peeling it by gently squeezing it in the skin).
  5. Stir in the remaining ingredients, including the grated carrot, apple, spices, salt, and baking soda. At this point, you can add up to 1/4 cup of an additional add-in. I recommend toasted walnuts or pumpkin seeds for a bit of protein. Don’t use sunflower seeds because they’ll react with the baking soda and turn a weird color.
  6. Divide the batter among 12 muffin cups.
  7. Bake for 20 to 25 minutes, until a toothpick comes out clean.


  • This is not a very sweet muffin. If you have a sweet tooth, add a 1/4 cup of brown sugar or honey to the recipe.
  • If you don’t have oat flour on hand, use any whole-grain flour, like brown rice, buckwheat, or whole wheat. Alternatively, you can grind rolled oats in a food processor until it is flour-like.
  • This muffin is perfect for all sorts of different flavors. See the section above for optional ingredient swaps.