Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin liners.

Grate the carrots and apple with a box grater or food processor until you have 1 cup of each.

Transfer the oats to a high-powered blender or food processor and blend for 30 seconds on high, or until you have a consistency that resembles a flour mixture.

Mash the bananas in a large bowl until creamy. Add in the eggs, avocado oil, pure maple syrup, apple cider vinegar, and vanilla extract and mix until the wet ingredients are well-combined.

Stir in the grated carrot and grated apple.

Pour the oat flour, shredded coconut, baking powder, baking soda, sea salt, and cinnamon (the dry ingredients) into the bowl with the wet ingredients and mix well. Stir in the chopped pecans and raisins.

Transfer the morning glory muffin batter to the prepared muffin pan, and spoon batter to fill the muffin cups ¾ of the way up. Note: I make 8 bigger muffins by over-filling the holes with batter, but you can make 9 to 12 smaller muffins if you prefer. If you’d like, you can sprinkle the top of the batter with extra chopped nuts and seeds for visual appeal and texture. I went with more chopped pecans and sunflower seeds.

Place the muffin tray on the center rack of the preheated oven and bake muffins for 25 to 35 minutes or until the muffins are golden brown, have risen substantially, and test clean (mine take 25 minutes).

Allow the muffins to cool completely before peeling them. If you peel them while they are still warm fresh out of the oven, much of the muffin will stick to the muffin paper.

Enjoy these delicious muffins warm with a drizzle of honey and a cup of coffee or tea.