Have a toddler who loves muffins but is meh about veggies? These Morning Glory Muffins are here to save breakfast time. Packed with oats, almond flour, carrots, raisins, and just a touch of maple syrup (completely optional), they’re lightly sweet, seriously moist, and full of fiber and nutrition. Perfectly sized for little hands, they’re great for make-ahead breakfasts, school lunches, or snacktime. These are about to be your new go-to!
Why You’ll Love These Morning Glory Muffins
- made with simple pantry staples
- naturally sweetened and high in fiber
- veggie boost for added nutrients
- easy to pack for daycare or preschool (sub almond flour with oat for nut-free)
- freezer-friendly and great for meal prep
- toddler-approved texture and even great for baby led weaning
These morning glory muffins were inspired by my ABC oatmeal muffins on this site, and pairs well with this yogurt "frosting" in case they'd rather "cupcakes" versus muffins in the morning!
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Ingredients
Here's what you'll need for these Morning Glory Muffins:
- rolled oats + almond flour: boost fiber and whole grain goodness; almond flour adds healthy fat and keeps muffins moist
- baking powder + soda: ensure a light, springy texture
- cinnamon & nutmeg: warm, comforting flavors
- ground flaxseed: optional extra fiber and can actually act as a binder if you want to skip the eggs
- mashed banana: natural sweetness, potassium, and binding power
- grated carrots: adds sweetness and a veggie boost without the fuss
- chopped raisins: soft, chewy, and adds flavor + iron
- eggs, oil & milk: provide structure, moisture, and healthy fats for growing brains
- vanilla extract: adds some sweetness to appeal to kids, can add maple syrup for added sweetness
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F and grease or line a mini or regular muffin tin. In a large bowl, mash the banana well with a fork. Add eggs, oil, milk, maple syrup (if using), and vanilla. Stir until combined.
- Step 2: Stir in oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, and flaxseed until a thick batter forms.
- Step 3: Gently stir in grated carrot and chopped raisins. Scoop into muffin cups (¾ full).
- Step 4: Bake mini muffins for 15–18 min or regular muffins for 22–25 min—until tops are set and a toothpick comes out mostly clean. Cool fully on a rack (they firm up as they cool!).
Hint
Grate the carrots super fine using the smallest holes on your grater—this helps them melt right into the batter so picky eaters won’t even notice they're there! Bonus: you can prep and freeze grated carrots in advance to make future batches even faster.
Substitutions
These morning glory muffins are naturally gluten-free if using gluten-free oats or oat flour! Here are some other substitutions you can make:
- almond flour → swap for whole wheat, oat flour, or gluten-free blend
- milk → use dairy-free options like oat, almond, or soy
- eggs → replace 2 eggs with 2 flax eggs (2 tablespoon flax + 6 tablespoon water) for egg-free flexibility
- oil → use melted coconut oil or unsweetened applesauce
- optional maple syrup → can use date syrup or honey to add sweetness to the muffins, or just keep out for no added sugar!
- add-ins → replace carrots or raisins with finely chopped apple, zucchini, or dried cranberries
Variations
Here are some other ways you can enjoy these muffins:
- mini muffins – great for toddlers and portion control
- spiced maple – add a pinch of ginger and extra nutmeg for fall vibes
- nut-free version – use oat flour instead of almond flour and sun butter if topping
- protein boost – sub the mashed banana for plain or vanilla Greek yogurt
How To Serve To Toddlers
- serve with eggs and fruit or a yogurt smoothie
- pair with greek yogurt or fruit for a balanced breakfast
- add to lunchboxes as a wholesome midday snack
- crumbled over yogurt
- top with extra nut butter or fruit jam
Equipment
- muffin tin: if you know me by now, you know I love my silicone muffin pan (be sure to wash with unscented soap to avoid any weird smells or flavors)
- mixing bowl
- whisk or spatula
- grater (for the carrots)
- measuring cups
- optional: silicone liners for easy clean-up
Storage
Room Temp: Store in an airtight container for up to 2 days
Fridge: Keep in the fridge for up to 5 days—just let them cool completely before storing to avoid sogginess
Freezer: Freeze in a single layer, then transfer to a bag or container. Keeps well for up to 3 months
To Reheat: Warm in the microwave for 10–15 seconds (mini) or 20–25 seconds (regular) or pop in the toaster oven for a few minutes until warmed through
Tiff's Tip
Press a few raisins on top before baking for a fun “dot” that toddlers love to pop and nibble—it makes eating even more playful! Even can get them to "decorate" their muffins with the raisins!
FAQ
Yes! You can use flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg). Just note the muffins will be slightly softer and denser.
Yes, with a few tweaks! Don't add sweetener and omit the salt for little ones under 1. Omit or chop raisins super small and watch texture as they learn to chew.
Absolutely. If you need nut-free, swap the almond flour for oat flour or a 1:1 gluten-free blend. Texture may vary slightly but still works well.
Totally! Try swapping the carrots with finely shredded zucchini or apple. You can also add a little crushed pineapple for a tropical twist.
More Toddler Muffins
Looking for other recipes like this? Try these:
Other Breakfast Ideas
Here are other recipes you can make for breakfast:
The Best Morning Glory Muffins
Equipment
- grater
Ingredients
- 1 cup rolled oats or quick oats
- 1 cup almond flour or oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt optional, omit for littles under 1
- 2 tablespoon ground flaxseed or Tiny Sprouts Brain Booster optional
- 1 ripe banana mashed (~½ cup)
- 2 medium carrots finely grated/shredded (~¾ cup)
- ½ cup raisins can omit
- 2 large eggs or sub with flax eggs
- ¼ cup extra virgin olive oil or avocado oil or melted butter
- ¼ cup milk of choice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease or line a 12-cup standard muffin tin.
- In a large bowl, mash banana. Add eggs, oil, milk, and vanilla; stir well.
- Add oats, almond flour, baking powder, baking soda, cinnamon, salt, and ground flaxseed. Mix until just combined.
- Stir in grated carrots and raisins. Divide batter evenly among muffin cups (¾ full).
- Bake for 22–25 minutes or until set and a toothpick comes out mostly clean. Let cool fully on a rack (they firm up as they cool).
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