The Best Muffins (Vegan & Gluten Free) #healthysnack #vegan

A flourless morning glory muffin that’s gluten-free, refined sugar-free, dairy-free, oil-free and whipped up in the blender in under 5 minutes flat! Perfect for breakfast or as a healthy snack.

Flourless morning glory muffins. Chock full of oats, apples, carrots, raisins, walnuts, and everything else you might need to start your day off on the right foot. Except maybe coffee, but you’re on your own with that one.

As with all my other flourless muffin recipes, these are gluten-free, refined sugar-free, dairy-free, oil-free, and de.li.cious. They’re slightly denser than your traditional flour-based muffin, but I actually kind of prefer that because — the “sink your teeth into” feeling I mentioned earlier? — these have that in spades.

So whether you’re looking for a healthy breakfast or snack, I hope you’ll give these a try!


You’ll Need:


  • ¼ cup (64 g) creamy almond butter*
  • 1 medium-size ripe banana (~100 g)
  • 1 large egg
  • 1/4 cup (80 g) honey
  • 1/2 cup (40 g) rolled oats**
  • 2 tbsp (14 g) ground flaxseed
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup carrots (about 2 large), peeled and grated (115 g)
  • 1 medium apple, peeled, cored, and grated (115 g)
  • 1/3 cup (55 g) raisins
  • 1/3 cup (40 g) walnuts


Instructions:


  1. Preheat oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
  2. Add all ingredients except for carrots, apple, raisins, and walnuts (if using) to a high-speed blender and blend on high until oats are broken down and batter is smooth and creamy. If you do not have a high speed blender, you can mix all the ingredients by hand. Simply grind the oats into a flour and mash the bananas before combining all the ingredients in a bowl and mixing well. Fold in carrots, apple, raisins, and walnuts and mix by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.


NOTES:


  • * Can sub with nut butter of choice. Or use soy nut butter for a nut-free option.
  • ** Make sure they're certified gluten-free if you need the muffins to be gluten-free.