If you've been looking for the perfect, healthy, pumpkin muffin recipe, then look no further because this is IT! My Gut Healthy Pumpkin Morning Glory Muffins are a delicious, flavorful, fluffy muffin that is loaded with ingredients that are good for your gut. Plus, they also happen to be gluten-free and vegan-friendly, so they are the perfect allergy-friendly muffin recipe as well!
Ingredients
- 1 ½ Cups Oat Flour
- ½ Cup Almond Flour
- ¾ Cup Brown Sugar packed
- 2 Teaspoons Baking Powder
- 2 Teaspoons Baking Soda
- 1 Teaspoon Cinnamon
- ½ Teaspoon Sea Salt
- ¾ Cup Pumpkin Puree
- 2 Teaspoons Pumpkin Pie Spice
- 1 Large Apple shredded
- ⅓ Cup Apple Sauce unsweetened
- ½ Cup Coconut Oil Melted
- 1 Tablespoon Vanilla Extract
- 3 Carrots grated
- ½ Cup Dried Cranberries
- ½ Cup Unsweetened Dried Coconut
- ½ Cup Walnuts chopped
Instructions
- Start by lining a muffin pan with muffins liners, or grease the pan lightly with oil or melted butter.
- Next, preheat your oven to 400 F and while the oven is preheating, prepare your muffins by adding all of your dry ingredients to a large bowl: your flours, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and sea salt. Whisk them gently until they’re fully combined.
- Then, in a separate bowl, prepare your wet ingredients. Add in your pumpkin purée, applesauce, melted coconut oil, grated apple, vanilla, and carrots, and stir until they’re fully combined.
- Pour the dry ingredients into the bowl with the wet ingredients, and mix until they’re just combined, being careful not to over-mix them.
- Finally, add your dried cranberries, dried coconut, and walnuts to the batter and fold them in until they’re fully combined.
- Once they’re combined, transfer your batter to your muffin tins, being sure to divide them equally between all of them. You should get approximately 12 muffins!
- Bake your muffins for 26-28 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Once they’re done, let them cool, and enjoy! Store any leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to two months.
Calories: 315kcal | Carbohydrates: 37g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 370mg | Potassium: 227mg | Fiber: 4g | Sugar: 22g | Vitamin A: 4945IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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