Almond Flour Morning Glory Muffins made grain-free and refined sugar-free with coconut sugar. Plus, your classic morning glory muffin add-ins: carrot, apple, raisins, shredded coconut and walnuts. These delicious healthy muffins are an amazing breakfast or snack.
Made with almond flour and sweetened with coconut sugar, these grain-free morning glory muffins are the best way to start the day!
Perfectly sweet, moist, fluffy, and loaded with fresh ingredients, this easy muffin recipe is the perfect go-to breakfast on the go or between meals snack.
In case you’ve never tried morning glory muffins, let’s back up.
What Are Morning Glory Muffins?:
Morning Glory Muffins contain grated carrot, apples, shredded coconut, walnuts and raisins. This combination yields a delicious fresh tasting muffin with a variety of flavors and textures. Overall, morning glory muffins have a natural sweet flavor with a cinnamon undertone.
Ingredients for Healthy Morning Glory Muffins:
Eggs: Used to make the muffins nice and fluffy and keep them held together nicely, we need a whopping four eggs. Because the eggs play such an important role in this grain-free recipe to ensure the ingredients bind together, I don’t recommend replacing them with an egg replacer like flax eggs or chia eggs.
Coconut Sugar: A touch of coconut sugar increases the sweetness of these muffins so that they are perfectly sweet without being too sugary.
Apple, Carrot, Raisins, Shredded Coconut, and Walnuts: The ingredients that make a morning glory muffin a morning glory muffin! The combination of these simple ingredients brings a naturally sweet treat with tangy, creamy, nutty flavors.
Vanilla Extract: A splash of vanilla extract brings warm flavor to these healthy morning glory muffins.
Almond Flour: Taking the place of all-purpose flour, we use almond flour as the base of these muffins. For a fluffier muffin, you can replace ½ cup of almond flour with tapioca flour if you’d like.
Cinnamon: Ground cinnamon brings that delicious coffee shop warmth to these delicious muffins.
Baking Powder & Baking Soda: The leavening agents to give rise to the batter and keep the muffins held together.
Sea Salt: Salt brings out all of the flavors in the muffins.
While I have an epic sweet tooth, it doesn’t take a huge concentration of sugar to satisfy it, so my muffins and breads tend to be on the less-sweet end of the spectrum. In my opinion, a true muffin shouldn’t taste like cake, so these are indeed a less sweet muffin.
If you like your muffins sweeter, you can add more coconut sugar (or some pure maple syrup), or you can make the recipe as-is but drizzle honey or pure maple syrup on top just before consuming.
You can make these muffins lower in carbohydrate by replacing the coconut sugar with your favorite zero-sugar sweetener.
Also – consuming suggestions from the baker? Warm it up, cut it in half, and sit a dollop of butter in the center.
Now that we’re familiar with the basic ingredients, let’s bake a batch of muffins!
How to Make Morning Glory Muffins:
Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with muffin papers or lightly spray with oil.
Add the eggs, coconut sugar, grated apple, grated carrot, and pure vanilla extract to a mixing bowl and whisk until well-combined.
Add the remaining ingredients (almond flour, shredded coconut, walnuts, cinnamon, baking powder, baking soda, raisins, sea salt) to a separate mixing bowl and stir the dry ingredients until well combined.
Pour the dry ingredients into the bowl of wet ingredients and stir well until everything is combined. The batter will be very thick.
Spoon the batter into the prepared muffin pan, filling the holes 3/4 of the way up.
Bake on the center rack of the preheated oven for 30 to 35 minutes, or until muffins are golden brown.
Allow muffins to cool completely (at least one hour) before peeling off the muffin papers to consume (If you try to peel off the muffin papers while the muffins are still hot, they will stick to the papers. Enjoy muffins with a dollop of butter and honey!
Store any leftovers in an airtight container in the refrigerator fo up to 1 week. Past that, freeze the muffins in a large zip lock bag for up to three months.
The way I see it, these lower sugar morning glory muffins are just a great muffin to have around for a nice little breakfast or snack. And they’re pretty awesome for sharing with friends and family!
That whole nestle on the couch with a mug of coffee and a muffin thing that we all dream about but rarely do?
Now’s the time!
If you love these grain-free morning glory muffins, also try my Paleo Hummingbird Muffins. I’m willing to bet you’ll love those too (as long as you like pineapple).
More Healthy Gluten-Free Muffin Recipes:
- Chocolate Chip Paleo Vegan Banana Muffins
- Paleo Double Chocolate Zucchini Muffins
- Coconut Flour Zucchini Muffins
- Paleo Butternut Squash Muffins
- Coconut Flour Cranberry Orange Muffins
- Gluten-Free Oatmeal Raisin Muffins
Enjoy these moist and delicious almond flour morning glory muffins with a mug of hot coffee or tea!
Grain-Free Morning Glory Muffins
Equipment
Ingredients
- 4 large eggs
- 1/3 cup coconut sugar
- 1 cup grated apple (1 medium apple, peeled cored and grated)
- 1 cup grated carrot (1 large carrot, peeled and grated)
- 2 tsp pure vanilla extract
- 2 cups finely ground almond flour
- 1 cup unsweetened shredded coconut *
- 1/2 cup raisins
- 1/2 cup raw walnuts chopped
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with muffin papers or lightly spray with oil.
- Add the first five ingredients (eggs through vanilla extract) to a mixing bowl and whisk until well-combined. Add the remaining ingredients (almond flour through sea salt) to a separate mixing bowl and stir the dry ingredients until well combined.
- Pour the dry ingredients into the bowl of wet ingredients and stir well until everything is combined. The batter will be very thick.
- Spoon the batter into the prepared muffin pan, filling the holes 3/4 of the way up.
- Bake on the center rack of the preheated oven for 30 to 35 minutes, or until muffins are golden brown.
- Allow muffins to cool completely (at least one hour) before peeling off the muffin papers to consume (If you try to peel off the muffin papers while the muffins are still hot, they will stick to the papers. Enjoy!
Notes
Nutrition
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What flour can I use instead of almond?
If you’re allergic to nuts, try tigernut flour – it’s not a nut, but a tuber. Has a nutty flavor and texture, like almond flour, and can be subbed nearly 1:1 – I find a little less tigernut flour is needed.
This is great advice, Susan! Thanks so much for your input. Dawn, I would agree – Tigernut flour or Cassava flour would be great. 😀
I honestly don’t know if I’ve ever tried making morning glory muffins before?! Love how this uses both carrots and apples 🙂
You are so right, I feel and voice these feelings every day now. I so appreciate you and the recipes you share and your stories. Thank you so much. I shall be making these in a gluten free way. Take care…
Thanks so much Laura! Much love back to you! 😀 xo
Leave out the baking powder and baking soda. Both are bad for the stomach.
These sound perfect! And I agree with your post, we need to pause and go back to the basics. I’m trying gratitude every morning as I get ready for my day. These muffins will help with that!
I’m so glad you like the idea of the muffins…and enjoying the simple things in life 😉 Thanks so much for your sweet note, Doreen!! xo
What are the nutritional values?
Hi Renee! I just added the nutrition facts to the recipe card in the post 😀 Let me know if you have any more questions! xo
I had been looking for a good muffin recipe for quite a while, when I came across your website. I made these muffins yesterday and I can’t begin to thank you enough for this wonderful recipe. I am looking forward to trying many of your other recipes too. Thanks again!
Hi Karen!
I’m so glad you like the muffins! Thanks so much for the sweet note! xo
These look absolutely fabulous and the ingredients are amazing, so yummy! I was wondering if there is anything that I could use as a substitute for the coconut sugar if I wanted to make these Whole 30 compliant? I know it might be a shot in the dark, but everything else in the ingredient list works!
Thanks so much!
Hi Karen,
You could try mashing up a banana or a small amount of sweet potato to replace the coconut sugar. Perhaps even a little applesauce? I haven’t tested this, so it would likely require some trial and error 🙂 Good luck!! xo
DO you think flax eggs would work as a sub?
@Antonia Lafaye, if you read from the top, it talks about the need fir real eggs…🙂
I’ve been making these muffins for years and they are very YUMMY!! I’ve found that basically you can take this recipe and make it a dumping ground for healthy ingredients you may have in your kitchen.
I’m so glad you like them, Brian! And yeeees, I love that you can add all sorts of ingredients to the batter and they always turn out so tasty. xo
Can you eliminate the shredded coconut?
Hi Susan! Yes, absolutely. I would add a little more almond flour to make up for the loss of volume…see where 1/4 cup lands you and go from there 😀 xoxo Hope you enjoy!
This recipe sounds AMAZING and I can’t wait to try it. By any chance, would you be able to include the amount of fibre in the list of nutrition facts. I am on a diet and I need this to figure how many points one of these would be. Your help would be appreciated. Thank you.
Hi Dianna!
No problem! I calculated 2 grams of fiber per muffin and added it to the nutrition facts. Hope you love them! xoxox
I substituted coconut flour with almond flour and they are so dry and not sticking together. I tried adding 3 bananas, 2 eggs and apple sauce with the dough still extremely dry that it barely holds together. I have never used coconut flour before. Is it dryer? It tastes amazing. Any thought?
Hi Laura,
Yes, coconut flour absorbs four times more liquid than any other flour. It can’t be used as a substitute in recipes without changing the rest of the recipe 😉
I love this recipe! Sometimes I add some flaxseeds or extra pumpkin seeds ! I’m wondering if this could be made into a loaf more like a bread has anyone tried ???
Hi Rach! Ooh, flax seeds and pumpkin seeds sound amazing! I actually have a loaf version! Here it is: https://www.theroastedroot.net/paleo-morning-glory-quick-bread/ Hope you enjoy! xoxo
I love these muffins! I’ve made several times. Switched up the coconut sugar for date syrup. My hubby loves them too! Thanks for the recipe!
I’m so thrilled you like them, Julie! Thanks so much for the sweet note! xoxo
Thanks, great recipe. I used golden raisins and pecans, they are delicious. Like the “healthy” aspect of them.
Ooh I love golden raisins and pecans…sounds amazing!! xoxo
aloha! would these work without the apple, sugar and raisins? and add in flax and chia? Would they hold together?
Thanks- these look delicious!
Hi Kelly! In my experience, using flax eggs in grain-free recipes can be hit or miss. When I’ve tried it, the baked good has turned out very dense, which I’m fine with but it’s definitely not the fluffy bakery-style result many people are looking for. While you could omit the apples, raisins, and sugar, I think the muffins wouldn’t turn out very sweet and you may want to throw in something else for moisture content, like a mashed banana or mashed sweet potato. Hope this helps! xoxoxo
I made this it was delicious
I’m so happy to hear it, Ruth! xo
Love this recipe! I substituted a small banana and 1/4 cup of date paste for the sugar and dropped one egg. They came out perfect!
Love that! I’ll have to try the muffins with date paste too! Sounds delicious!