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: ❤️
Servings Prep Time
12muffins 15minutes
Cook Time
Servings Prep Time
12muffins 15minutes
Cook Time
  • 1/4cup fresh ground almond butter
  • 1medium ripe banana
  • 1 large organic, free-range egg
  • 1/4cup raw honey
  • 1/2cup gluten-free oats, dry
  • 2tbsp. ground flaxseed
  • 1tsp. pure vanilla extract
  • 1tsp. baking soda
  • 1tsp. ground cinnamon
  • 1/2tsp. ground ginger
  • 1cup (two large) carrots, peeled and grated
  • 1medium apple, peeled, cored, and chopped into small pieces
  • 1/3cup mini dark chocolate chipsif 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
  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