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morning glory muffins

Morning Glory Muffins (Whole Grain and Dairy-Free)

Course Breakfast, Fika
Cuisine American
Servings 12 muffins


  • 1 cup sprouted spelt flour or white whole wheat flour
  • 1 cup old-fashioned oats
  • 1 cup almond meal (or almond flour)
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup brown sugar
  • ½ cup avocado, olive, or grapeseed oil
  • 2 teaspoons pure vanilla extract
  • 1 cup grated apple (about 1-2)
  • 2 cups grated carrots (about 2-4)
  • cup shredded, unsweetened coconut


  • Preheat oven to 350° F and line regular sized muffin pans with liners.
  • In a large bowl, mix together flour, oats, almond meal, baking powder, baking soda, salt, and cinnamon.
  • In a medium bowl, whisk together eggs, sugar, oil, and vanilla. Mix in the apple. Add apple mixture to flour mixture and stir until just combined. Gently fold in the carrots and coconut. Spoon into muffin cups, they will be filled to the brim and perhaps heaping. Sprinkle tops with oats if desired.
  • Bake for 24-26, until the top is settled and a toothpick inserted into the middle comes out clean. Let cool for 5-10 minutes and then transfer to a cookie rack. Enjoy!


Optional add-ins:
1/2 cup walnuts
1/2 cup chocolate chips
1/4 cup raisins or cranberries
Keyword apples, dairy-free, mini pumpkin muffins, whole-grain