Start your day off with a tasty maple morning glory muffin filled with hearty oats, raisins, and grated carrots. Bonus – they freeze well, make your house smell amazing, and are gluten-free!
When I came home from my wedding road trip, a cookbook was waiting for me on my doorstep. The cookbook Maple by Katie Webster from the blog, Healthy Seasonal Recipes. If you haven’t yet checked out her blog, you are totally missing out! I came across her blog maybe 2 years ago and have totally been crushing on all of her gorgeous food photography ever since.
In September, I actually had the opportunity to see Katie in action when she taught a food photography session at Blog Brûlée. I was geeking out the whole time! In addition to these muffins, some of the other recipes from her book that I can’t wait to make include: lemon poppy seed whole grain pancakes with blueberry maple sauce; kale skillet salad with walnuts and maple; and the hazelnut maple thumbprint cookies with maple butter.
These maple morning glory muffins from Katie’s book were so, so good! I kind of wish I could make a candle from the lovely scent that fills your house when baking them in your oven. Will knows well that I love keeping a stash of muffins in the freezer for a quick breakfast or pre-workout snack. (Our freezer is sometimes over-full with different muffins! Ha.)
These maple morning glory muffins get healthy bonus points since they are packed with fiber and vitamin A from the oats, raisins, and shredded carrot. Plus, they are gluten free for those who are sensitive to gluten.
More Muffin Recipes You’ll Love
- Vegan Berry Muffins
- Vegan Double Chocolate Zucchini Muffins
- Vegan Grapefruit Poppyseed Muffins
- Blueberry Dark Chocolate Muffins
- Vegan Pumpkin Chocolate Chip Muffins
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Maple Morning Glory Muffins
- 1 1/4 cups gluten-free all-purpose flour*
- 1/2 cup rolled oats plus 2 tablespoons for garnish
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 2 eggs
- 2/3 cup nonfat plain yogurt
- 2/3 cup dark pure maple syrup
- 1/4 cup avocado oil or organic canola oil
- 2 teaspoons vanilla extract
- 2 cups peeled shredded carrots
- 1/2 cup toasted nuts such as walnuts
- 1/2 cup raisins
- Preheat the oven to 350 degrees Fahrenheit. Coat a 12-cup muffin tray with non-stick cooking spray or line with cupcake liners.
- In a medium bowl, whisk flour, 1/2 cup oats, baking powder, cinnamon, salt, baking soda, and allspice; set aside.
- In a large bowl, whisk eggs, yogurt, syrup, oil, and vanilla. Stir dry ingredients into wet mixture, Then stir in carrots, nuts, and raisins.
- Divide muffin batter among prepared tins. Sprinkle remaining 2 tablespoons oats over batter. Bake for 28 to 32 minutes, until muffins spring back when lightly touched and a toothpick inserted into the center comes out with only moist crumbs attached. Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.