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Morning Glory Muffin Tops (Vegan, Gluten-Free, Refined Sugar-Free, Dairy-Free)

The perfect morning treat to wake up to! I found most of the ingredients on Thrive Market -- here's a list of what I found on there, for your convenience!

Oat Flour

Coconut Flour


Shredded Coconut 

Coconut Chips 

Coconut Oil 

Maple Syrup 

Author Samah Dada


  • 1 cup oat flour I used store-bought, but you can feel free to grind up rolled oats into a flour using a blender!
  • 3 tbsp coconut flour
  • 2 tbsp flaxseed meal
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup shredded carrots
  • 1 red delicious apple, shredded I kept the skin on, but you can peel it before shredding if you prefer!
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup maple syrup
  • 1/3 coconut chips to top


  1. Preheat oven to 350 degrees and grease a baking sheet lightly with coconut oil. 

  2. In a medium bowl, whisk together oat flour, coconut flour, shredded coconut, baking soda, cinnamon, and flaxseed meal. 

  3. In a separate bowl, mix together shredded carrots and apples so that they are loosely incorporated together. 

  4. Add maple syrup to apple & carrot mixture. Stir to combine. 

  5. Add melted and cooled coconut oil to apple/carrot mixture. Stir to combine. 

  6. Combine wet and dry ingredients. Mix together to incorporate thoroughly. 

  7. Batter should be a little loose. That's normal! Form into about 9 muffin tops. 

  8. Bake for 20-25 minute until golden around edges. 

  9. Let cool slightly before serving. Enjoy!