And they come together super quickly!
One Bowl Almond Flour Morning Glory Muffins
These easy, gluten-free muffins are made with almond flour, coconut sugar and packed with goodness like carrots, apples, and walnuts! Nourishing and so delicious, they are perfect for breakfast or snack!
Servings: 12 Muffins
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ½ cup coconut sugar
- 1 egg lightly whisked
- ½ cup almond milk
- ¼ cup almond butter
- ½ cup mashed banana about 1 medium banana
- 2 teaspoons vanilla extract
- 1 cup shredded carrots
- ½ cup apple, chopped small
- ⅓ cup dried apricots, chopped small or raisins
- ⅓ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350 F and line 12 full size muffin tins with parchment paper or grease well. Set aside.
- In a large mixing bowl, whisk together almond flour, coconut sugar, baking powder, baking soda, salt, cinnamon and ginger. This not only combines the ingredients but breaks down any clumps in the almond flour so that it is super fine.
- Add egg, almond milk, almond butter, banana, vanilla and mix until well combined.
- Add in walnuts and mix until combined.
- Add in carrots, apples and raisins and mix until just combined.
- Using a cookie scoop or spoon, scoop the batter evenly into the prepared baking tins.
- Bake for 30 minutes. Loosely cover with foil and bake another 5 minutes or until toothpick comes out of the center clean.
- Let cool in the muffin tins for 10-15 minutes, then transfer to a baking rack to cool. Muffins will continue to set while they cool. Enjoy!
- Store in an air tight container for up to 5 days or freeze (I generally freeze breads/ muffins for up to 2- 3 months)
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Excellent! I have missed Morning Glory Muffins since going GF 5 years ago- and I am so happy to see an almond flour based recipe! I made mine a bit more tropical as I enjoy coconut in them, and don’t like raisins. So I subbed 1/3C chopped dried mango for the raisin, and added in 1/3C coconut flakes. Topped with a drizzle of coconut butter and some shredded coconut- these are seriously amazing! Thank you, Karen for this recipe.❤️
So happy you loved them! And yes, I’ve had a few requests for almond flour based muffins/ breads so adding a few! Love that you adapted the flavor to your tastes.. dried mango is a great sub for raisins! And love the addition of coconut flakes! Thanks for sharing!
These are delicious! Once again, thank you for making us gf/df folks able to have a delicious breakfast! 5 stars isn’t enough for these muffins!
Thank you!! So happy you love them!
I just made these subbing peanut butter for almond butter and regular sugar instead of coconut sugar and they taste amazing!! My only suggestion is definitely go with cupcake liners. I greased my cupcake pan really well but almost all of them were completely stuck in the pan after baking, which required me to cut around the edges with a butter knife and pray they didn’t fall apart haha.
Will definitely be making these again because they taste AMAZING and I feel good eating them, but next time, I will be using cupcake liners.
Happy you loved them! Peanut butter is always a good idea! And thanks for the tip on the muffin liners!! Sorry you had to work so hard to get them out of pan!
I absolutely loved these muffins! They were packed with so many wonderful flavors, ingredients and were the perfect consistency! I also loved how these muffins used almond flour. I used brown sugar instead of coconut sugar, fresh grated ginger and pecans instead of walnuts and they tasted delicious! One of my favorite GF muffin recipes by far and I will definitely be making more of them again!
Do you know if flax eggs would work in this recipe? I am allergic to them .
Hi. Great question! I have not tried it but it should work as I find most recipes work well if you’re only substituting one egg… let me know if you try it.