Healthy Gluten-Free Morning Glory Muffins

7 Reviews
Published Oct 25, 2015 ∙ Kristina Stosek

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This is a Healthy Gluten-Free Morning Glory Muffin recipe packed with bananas, pumpkin seeds, apples, raisins, carrots and chia. This muffin recipe has no added sugar, fat or dairy, making this a healthy, allergy-friendly recipe.

fresh lemon juice and vanilla are a must for this nutritious morning glory muffin

I added a splash of fresh lemon juice and pure vanilla extract for extra flavour. The mouthwatering muffin is moist with plenty of texture. I especially love the crunchiness of pumpkin seeds.

3 healthy gluten-free muffins on a plate

You can never have enough healthy muffin recipes!

What we love best about this gluten-free muffin is that only fruit is used for sweetness, keeping this muffin healthier. In addition, there is no added fat, which also cuts back on calories.

You may  enjoy these gluten free muffins packed with nutrition

Grain-Free Cinnamon Apple Lemon Muffins

Dairy-Free Strawberry Pecan Muffins – Gluten Free

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two gluten free morning glory muffins on a plate

start your day with a healthy muffin

Why not start your day with something that tastes delicious and is packed with healthy nutrients? This healthy gluten-free muffin will keep you full and energized for hours, which is why I named this recipe a morning glory muffin.

Are you looking for a sweet, savoury, keto or low-fat breakfast recipe? We have a great selection of gluten-free breakfast recipes for you to choose from. Enjoy!

Healthy Gluten-Free Morning Glory Muffins

7 reviews
Published Oct 25, 2015 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
35 min

Ingredients

1 cup (112 g) almond flour
1 cup (160 g) white rice flour
½ cup raw pumpkin seeds
¼ cup raisins (preferably sulfite and oil free)
2 tsp. GF chia seeds
2 tsp. aluminum free baking powder
¼ tsp. sea salt
2 ripe bananas, broken into large pieces
1 large apple cored and cut into large chunks
1 carrot cut into large chunks
2 large free-range eggs
lemon juice and zest of 1 lemon
1 tsp. pure vanilla extract

Instructions

  1. Preheat oven to 375 F and line a muffin pan with paper liners
  2. In a large bowl combine flour, pumpkin seeds, raisins, chia seeds, baking powder and sea salt
  3. Place bananas, apple, carrot, eggs, lemon juice, lemon zest and vanilla into a food processor and process until smooth. Add to dry ingredients and mix until fully incorporated
  4. Pour batter into prepared muffin pan and bake for 35 minutes or until firm to touch and pass the toothpick test
  5. Allow to cool for 15 minutes in the muffin pan before transferring them onto a cooling rack

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Comments

  1. Kris

    These were awesome! Great texture and not too sweet. I didn't have rice flour so subbed 3/4c cornstarch with an additional 1/4 c almond flour.

  2. Kristina

    thank you for sharing Kris

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