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Morning Glory Muffins

09 Jul 2019

By Jade Anstey, Naturopath & Nutritionist


  • 1 cup almond flour
  • 1 cup oats
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup organic raisins
  • 3 tbsps extra virgin olive oil
  • 1/4 cup maple syrup
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 2 carrots (grated)
  • 1 banana (ripe and mashed)


  1. Preheat the oven to 375°F (191°C). Line a muffin tray with liners
  2. In a bowl, combine flour, cinnamon, salt, oats and raisins. Mix well
  3. In a seperate bowl, combine oil, maple syrup, eggs, almond milk, carrot and banana. Mix well
  4. Combine the wet and dry ingredients and mix well
  5. Use a measuring cup to measure even amounts of mixture into the muffin liners. Place in the oven and bake for 30 minutes
  6. Remove from oven. Let cool and enjoy


  • No raisins? Use unsweetened dried cranberries or fresh blueberries instead.
  • Egg allergy – Mix 2 tbsp ground flax seed with 6 tbsp water and let it sit to form a gel. Use this to replace the 2 eggs

Special Touch | Serve with raw honey or organic butter

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