These Morning Glory Muffins are fantastic! They're vegan, gluten-free, refined sugar-free, and super yummy. Even if you aren't a vegan or enjoy a gluten-free diet, these muffins are a must try! They freeze well (up to 2 months) and after trying them, I'm sure you'll be making big batches of these muffins to freeze, just like I do. The original recipe calls for almond flour, which I don't use to keep them nut-free so they're safe for packing in school lunches. 




2 Tbsp ground flaxseed

6 Tbsp water

2 cups gluten-free flour

1 tsp each baking powder and baking soda

1 1/2 tsp ground cinnamon

1/2 tsp Himalayan pink salt

1 medium banana, ripe and mashed

2 tsp pure vanilla extract

1/2 cup each - avocado oil, pure maple syrup, unsweetened shredded coconut flakes, and hemp seeds

1 medium apple, shredded (peeled and cored)

2 cups of shredded carrots





Preheat oven to 375 degrees and prepare muffin tins lining with parchment paper liners.

Mix together the ground flaxseed and water in a small bowl and set aside.

In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and Himalayan pink salt.

Add the ground flaxseed and water mixture to a medium bowl and add in the mashed banana, vanilla, avocado oil, maple syrup, and coconut flakes. Stir to combine.

Add in the hemp seeds, shredded apple, and carrots.

Add the wet ingredients to the dry ingredients and gently blend until just combined.

Fill muffin cups about 3/4 full.

Bake for 22-25min or until a toothpick inserted comes out clean.

Once cool, transfer muffins to an airtight container and store them at room temperature for up to 5 days. (Although they never last that long in our house!)

Can be kept in freezer up to 2 months.


Here's more delicious, gluten-free muffin recipes: Flourless Zucchini Banana Muffins, Banana and Coconut Muffins


If you love this recipe, I'd greatly appreciate you sharing this post so that others can enjoy it as well. Thank you.

Click here for original recipe