Healthy Gluten-Free Morning Glory Muffins with carrots, oats, bananas and a hint of cinnamon. These Muffins are the perfect grab-and-go breakfast for the weekdays!
Back in 2016 I was heavily obsessed with morning glory muffins simply because it allowed me to eat something I loved (muffins) and take some of the guilt away because they were absolutely packed with veggies although you could barely taste it. During that time I made these scrumptious Morning Glory Muffins, which was an absolutely success!
I am still very much in love with Morning Glory Muffins, however since that time I revised the whole gluten thing and nowadays I try to make most things GF. So I decided to make a gluten-free variation of one of my faves, Morning Glory Muffin!
It’s a very simple recipe and substitutions are totally welcomed. The original recipe calls for fresh zucchini but you can also add apples, broccoli and even raisins and seeds. The more the merrier!
As for the gluten-free flour, it is imperative that you use this one because it acts as an all-purpose flour while other gluten-free flours may require an adjustment on measurements and/or different amounts of liquids. This is the easier gluten-free flour I find to bake with.
Other then that you can’t go wrong with this recipe. Whip up a batch for a quick and healthy snack or a yummy breakfast on the go. Kids can hardly tell these are packed with veggies. In this case you can always sprinkle some cinnamon sugar on top. This trick has always worked for me 🙂
Super Healthy and MEGA Delicious Gluten-Free Morning Glory Muffins!
- 3 whole ripe bananas, mashed
- 1 cup carrots, shredded
- 2 large cage-free eggs
- 1 tbsp olive oil
- 2 tbsp honey
- 1 1/2 tsp vanilla extract
- 1 1/2 cups gluten-free flour
- 1 cup old-fashioned oats, plus 2 tbsp
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Pre-heat oven to 350F degrees. Line a muffin pan with muffin cups or simply spray with oil. Set aside
In a medium size bowl mix the first six ingredients together. Stir well to combine.
In a second large bowl whisk the dry ingredients (flour, oats, cinnamon, baking powder and baking soda)
Slowly add the liquid ingredients into the dry ingredients bowl. Fold to combine.
Using an ice cream scooper transfer batter to individual muffin liners. Top with remaining 2 tbsp of oats and bake for 20-22 minutes on the top rack of your oven.