Grain-free morning glory muffins made with almond flour, coconut sugar, and your classic morning glory muffin add-ins: carrot, apple, raisins, shredded coconut and walnuts. These delicious healthy muffins are an amazing breakfast or snack.
You know how we all talk about how nice it would be to nestle up on the couch with a great book, a hand knitted blanket, and a steamy mug of coffee (or tea) with a freshly baked muffin (or some such treat), and just.take.a.chill.pill? Yet most of us never actually do it?
I double dog dare us to do it. Regularly.
We push hard, we go too fast, we over-tax ourselves with trivial things that never existed 100 years ago and will be obsolete 100 years from now. I forget how important it is to pause and just go back to the basics.
Basics like really listening when someone is speaking, remembering what is truly important – our relationships, the roof over our heads, our health (both mentally and physically), our perspective, enjoyment, fulfillment…the emotions we can’t touch or even adequately describe.
For me, muffins are my ultimate reminder. They’re my take-a-step-back-er. They’re so classic, so basic, so comforting, so familiar. Whenever I feel disoriented in this fast-moving world, I muffin. No Instagram or GPS required.
How to Make Grain-Free Morning Glory Muffins:
I made Paleo Morning Glory Muffins years ago and it’s been a hot topic on my blog ever since. It’s one of those recipes I’ve made time and again, and such is the case for many of you who have made them. This recipe is a chip off of that recipe.
I went back, tweaked it so that there are a couple less ingredients (and less advance prep), and out popped an equally lovely muffin that just takes less time and effort to make.
I thought about updating the old recipe with my new changes, but I figured the folks who have made it a tradition would want to keep the original – I certainly love the original! In this situation, I found it best to re-visit the classic in a brand new way.
So here we are: a similar muffin with a brand new title.
Which brings me to my next point..
Don’t let the title change fool you – these muffins are still paleo – they’re grain-free using almond flour, refined sugar-free using coconut sugar (the original recipe calls for pure maple syrup), and they’re dairy-free PLUS oil-free.
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. Just my two cents 😀
They’re just a great muffin to have around for a nice little breakfast or snack, and they’re pretty awesome for sharing!
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. Not five years from now when the market cools and we’re all a little more humble…let’s do it now.
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
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 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
- 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!
*You can also use flaked coconut instead of shredded
Nutrition InformationYield 12 Serving Size 1 (of 12)
Amount Per Serving Calories 240Total Fat 15gUnsaturated Fat 0gCarbohydrates 18gFiber 2gSugar 12gProtein 8g