Gluten-Free Morning Glory Muffins

11 35 166
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 20
Gluten-Free Morning Glory Muffins
Health Highlights


4 medium Banana (s)
1/2 cup Canola oil
5 tbsp Honey
1 tsp Baking powder, gluten-free
1 tsp Baking soda
1/4 tsp Cinnamon
1/4 tsp Salt
1/2 cup Almond flour/meal, Bob's Red Mill
1 cup Rolled oats- Gluten Free
1/2 cup Pecans (chopped)
1/2 cup Cranberries, dried


  1. Preheat the oven to 340 degrees F and spray the muffin pan with cooking spray, or line it with cupcake liners, to prevent the muffin from sticking to the pan.
  2. Place bananas in a stand-mixer bowl fitted with a paddle attachment. Mix on low for 1-2 minutes. Alternatively, mash the bananas in a large mixing bowl 
  3. Pour in the Canola oil and honey, and mix to combine.
  4. Add the baking powder, baking soda, cinnamon, and salt. Mix well to combine.
  5. Pour in the flour and oats and mix until just combined. Over-mixing will cause the muffins to dry out.
  6. With a rubber spatula fold in the pecans and cranberries until just combined.
  7. Fill each muffin tin ~ 3/4 of the way to allow room for the muffins to expand.
  8. Bake for 20 mins. Muffins will still be slightly gooey when you first take them out of the oven. Allow to cool for 5-10 mins.


  • Serve warm with a drizzle of honey or peanut butter.

Nutrition Facts

Per Portion

Calories 166
Calories from fat 87
Calories from saturated fat 7.5
Total Fat 9.7 g
Saturated Fat 0.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.7 g
Cholesterol 0
Sodium 95 mg
Potassium 171 mg
Total Carbohydrate 18.6 g
Dietary Fiber 2.1 g
Sugars 9.7 g
Protein 2.0 g

Dietary servings

Per Portion

Fruit 0.3
Grain 0.4
Meat Alternative 0.2

Energy sources


Meal Type(s)