Morning Glory Muffins, Gluten Free

Start off your morning right with this nutritious and delicious Morning Glory Muffin, full of vitamins, protein, fiber and iron.

*This version is gluten free, made with oat and almond flour. However, if you are not gluten free, you can substitute exact amounts for whole wheat flour.


  • 1½ cups oat flour*
  • ½ cup almond flour*
  • ¼ cup rolled oats
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup shredded carrots
  • ½ cup shredded zucchini or crushed pineapple
  • 1 organic apple, peeled and shredded
  • ½ cup chopped walnuts
  • ¼ cup organic raisins
  • ¼ cup shredded organic unsweetened coconut
  • 2 large organic eggs
  • ¾ cup pure maple syrup or agave nectar
  • ½ cup safflower oil or melted coconut oil
  • ¼ cup plain yogurt
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350 degrees. Line muffin cups with paper liners.
  2.  In a large bowl, combine oat flour, almond flour, rolled oats, cinnamon, baking soda and salt.
  3.  In a separate bowl, combine shredded carrots, zucchini or pineapple, apple, walnuts, raisins and coconut. Add to flour mixture.
  4.  In another bowl, whisk eggs, maple syrup, oil, yogurt and vanilla extract. Pour wet ingredients into flour and carrot mixture and stir until well combined. Spoon batter into muffin cups.
  5.  Bake for 20 minutes or until toothpick comes out clean.

Yields 12 standard muffins.

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