Description
These Morning Glory Banana Carrot Muffins are wholesome, hearty, and freezer-friendly—perfect for breakfast on the go or a nutritious afternoon snack. Packed with banana, apple, and carrot, these muffins are made with almond flour, whole wheat flour, oats, and loaded with nuts, seeds, and natural sweetness. A smart way to fuel your day with feel-good ingredients!
Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup almond flour
- 1 cup rolled oats
- ½ cup walnuts or pecans, chopped
- ½ cup sunflower seeds
- ½ cup raisins
- 2 tablespoons chia or flax seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 3 eggs
- ½ cup applesauce
- ½ cup maple syrup
- ½ cup coconut oil or butter, melted
- ½ cup orange juice
- 2 carrots, grated (about 1 cup packed)
- 2 apples, grated or finely diced
- 1 banana, mashed
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- 1 cup any combo of: rolled oats, chopped nuts, sunflower/pumpkin seeds, chocolate/butterscotch/white chocolate chips
Instructions
- Preheat oven to 425°F (220°C), then reduce to 375°F (190°C) when placing muffins in.
- In a large bowl, whisk together all dry ingredients.
- Add the wet ingredients and mix with a spatula. Batter will be thick.
- Grease or line muffin tins (or use silicone liners). Fill cups full and top with the topping mix.
- Bake at 375°F for 35 minutes.
- Let cool slightly and enjoy with a pat of butter!
Notes
- If you prefer a gluten-free version, you can substitute the whole wheat flour with a gluten-free flour blend.
- These muffins can be stored in the freezer for up to 3 months for a quick breakfast or snack.
- Feel free to mix and match the toppings based on your preferences—chocolate chips or nuts are great choices!
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg