Gluten free morning glory muffins made with oat flour. This refined sugar-free muffin recipe is naturally sweetened, and you’d never know the muffins are gluten-free!
Does life ever feel like a massive game of 52 Card Pickup? You take all of your ideas, goals, fears, limitations, aspirations, feelings, hopes, put some upward force on them in order to see where and how they fall? Maybe for you, 52 Card Pickup is daily…maybe quarterly or annually…maybe once every ten years.
If you’re charging through your quarter-life crisis, you may be able to relate to the constant 52 Card Toss, where sometimes your cards plummet with the momentum of an 18 wheeler and sometimes they descend casually, gradually, elegantly like the tiniest down feather that keeps getting swooped up by an airstream. Sometimes your cards fall the way normal cards would: with gravity. And periodically no amount of searching will end in a complete 52-card deck. You may find a card in the refrigerator months later.
There are rounds of 52 that are fun and inspiring, where some rounds are nerve wracking. No matter where or when the 52 land, the result is the same: they land. The key is in the toss. No tossing means no change. No rearrangement. No 18 wheelers crashing; no teeny down feathers tickling your nose on the way down. The toss is where the magic happens – no matter how cruel, gut wrenching, or tiring it can be….it can be amazing.
The morning glory muffin is how you want to start the day when the day also begins with 18 wheelers. It contains all your favorite subtle flavors and this one’s not average. This one scrapes semi trucks off your living room floor. It is made with oat flour instead of wheat. Applesauce instead of oil. Honey instead of sugar. It’s good for you and it’s down for a game of 52.
Oat Flour Morning Glory Muffins
Ingredients
- 3 eggs
- 3/4 cup unsweetened applesauce
- ¼ cup whole milk plain yogurt
- 2 teaspoons pure vanilla extract
- 2 cups oat flour Bob's Red Mill
- ½ cup rolled oats
- 2-1/2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger optional
- Zest of one lemon
- ½ cup raisins
- 1 cup shredded carrot
- ½ cup chopped walnuts
- ½ cup unsweetened shredded coconut
- ½ cup honey
Instructions
- Preheat the oven to 375 degrees F. Lightly oil a muffin pan with grapeseed or olive oil.
- In a mixer or mixing bowl, add eggs, applesauce, yogurt and vanilla extract. Mix until combined.
- In a separate bowl, stir together oat flour, oats, baking powder, salt, cinnamon, ginger, and lemon zest.
- Add the flour mixture to the egg mixture and mix until combined. Add the remaining ingredients (raisins, shredded carrot, walnuts, shredded coconut, honey) and mix until combined.
- Fill the muffin holes to the top (oat flour does not rise as much as wheat flour) and bake for 13 to 15 minutes or until the muffins test clean.
Hi Julia.
This recipe is great. Would you be able to tell me if the walnuts get softer when you bake them? I really want to put them in for the person who I am making them for. The taste and nutrition (especially the protein) would be great. The person has problems with their teeth, so I would make them very small pieces, but I’m still a little nervous doing it. If I knew that baking the nuts made them softer, I would feel much more comfortable. Thanks so much for all of your help. You are making a huge difference for someone who I am helping who needs nutritious food that tastes good.
Hi there! This is a great question! If I were to try it myself, I would try one of two methods – chop the walnuts finely then soak them in boiling water for a few minutes, or grind them up with a coffee grinder (or Magic Bullet/small blender). To be sure they get soft enough, I would probably go with the second route and grind them up.
An alternative solution would be to omit the walnuts and add a protein powder to get the protein you’re looking for 🙂 I always go with rice protein or hemp protein.
Thank you very much for all of the help!!!!
My pleasure! xo
Thank you very much forthe info.
HI again Julia!
Thanks so much for the idea to replace the honey with very ripe banana. That is great! Can you please tell me how much banana? I really appreciate all of your time. Also, while I am writing, by any chancedo you know if you can replace the carrot with pumpkin for a switch off with muffin flavors? If so, would you be able to tell me how much pumpkin to use? You can freeze these, right? Thanks SO much for all of your help.
A
HI again Julia!
Thanks so much for the idea to replace the honey with very ripe banana. That is great! Can you please tell me how much banana? I really appreciate all of your time. Also, while I am writing, by any chancedo you know if you can replace the carrot with pumpkin for a switch off with muffin flavors? If so, would you be able to tell me how much pumpkin to use? You can freeze these, right? Thanks SO much for all of your help.
A
Hi there,
I use the same amount as what you’re replacing, so 1/2 cup mashed banana. These muffins should freeze well! I do this all the time with muffins and bread. I wouldn’t try substituting pumpkin for the carrot in this recipe unless you’re willing to troubleshoot the amount – pumpkin is much more watery than carrots, so you wouldn’t be able to do a 1:1 swap. Hope you enjoy the muffins!
Hello. Can you replace all of the honey with some kind of fruit?
Thank you.
Hi there!
I would recommend replacing the honey with very ripe banana. 🙂 I’ve done this myself and enjoyed the way the muffins turned out. xoxo
These sound delicious. Can the yogurt be replaced with something dairy free?
Hi Molly! Yes, absolutely! You can use dairy-free yogurt or just add more applesauce. Hope you enjoy! xo
Thanks for the recipe Julia – the muffins are excellent! The texture and taste are both great! I used mashed banana and avocado instead of the applesauce – my homemade batch was frozen…and it worked out great. Next time I will use half the honey and replace 1/4 cup with applesauce or banana. Thanks again, this recipe is a keeper and will be made many times!