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Chocolate Morning Glory Muffins (flourless)

March 28th, 2019 | no comments

Traditional morning glory muffins are made with flour, apples, carrots, walnuts, raisins, and lots of sugar.

This recipe calls for less sugar (in the form of raw honey), gluten-free oats (instead of flour), and uses almond butter and ripe banana instead of oil. The final product is moist and delicately sweet. 

I didn’t have raisins on hand so I used dark chocolate chips instead (very good move, and also made the hubby very happy!). 

Eat one for breakfast with a smear of Kerrygold butter and an egg or two! I enjoy mine as more of a snack with my afternoon cup of cinnamon coffee. So amazing. 🤤

The original recipe comes from www.runningwithspoons.com. Thank you Amanda, for another yummy creation!

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Chocolate Morning Glory Muffins (flourless)
Traditional morning glory muffins are made with flour, apples, carrots, walnuts, raisins, and lots of sugar. This recipe calls for less sugar (in the form of raw honey), gluten-free oats (instead of flour), and uses almond butter and ripe banana instead of oil. The final product is moist and delicately sweet. 1 Earthfood per serving: ❤️
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
  • 1/4 cup fresh ground almond butter
  • 1 medium ripe banana
  • 1 large organic, free-range egg
  • 1/4 cup raw honey
  • 1/2 cup gluten-free oats, dry
  • 2 tbsp. ground flaxseed
  • 1 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 cup (two large) carrots, peeled and grated
  • 1 medium apple, peeled, cored, and chopped into small pieces
  • 1/3 cup mini dark chocolate chips if chips are large, chop into small pieces. I like Enjoy Life Dark Chocolate Chips (dairy and gluten-free) or Equal Exchange dark chocolate chips
  • 1/3 cup walnuts, chopped
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
  • 1/4 cup fresh ground almond butter
  • 1 medium ripe banana
  • 1 large organic, free-range egg
  • 1/4 cup raw honey
  • 1/2 cup gluten-free oats, dry
  • 2 tbsp. ground flaxseed
  • 1 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 cup (two large) carrots, peeled and grated
  • 1 medium apple, peeled, cored, and chopped into small pieces
  • 1/3 cup mini dark chocolate chips if chips are large, chop into small pieces. I like Enjoy Life Dark Chocolate Chips (dairy and gluten-free) or Equal Exchange dark chocolate chips
  • 1/3 cup walnuts, chopped
Instructions
  1. Preheat oven to 375F. Place large parchment baking cups in muffin tin cavities.
  2. In a food processor or high-speed blender, add almond butter through ginger and process until oats are broken down and batter is smooth and creamy. Transfer to bowl.
  3. Fold in the rest of the ingredients and mix by hand until combined. Pour batter into muffin pan, filling each cup about ¾ full.
  4. Bake for 20 minutes, or until muffin tops are set and toothpick inserted into center comes out clean. Allow muffins to cool in pan for 10 minutes. Remove and store in air-tight container for up to a week or transfer to large freezer bags and store in freezer.
Recipe Notes

Nutrition Facts per serving (1 muffin)Calories: 140Total Fat: 8 g; Saturated Fat: 2 g; Sodium: 105 mg; Potassium: 160 mg; Total Carbohydrate: 18 g; Dietary fiber: 3 g; Net Carbohydrates: 15 grams; Sugar: 10 g (7 grams added sugar); Protein: 3 g

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