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Almond Flour Morning Glory Muffins (Grain-Free)

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.

Top down photo of a cutting board of paleo morning glory muffins as well as two wooden plates with muffins on them, ready to eat.

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. 

Horizontal image of healthy morning glory muffins sitting on a wooden cutting board with one sliced in half so you can see the inside.

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.

Close up shot of morning glory muffins on a cutting board with one sliced in half so you can see the inside. Coffee in the background.

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. 

Bowl of wet ingredients next to a bowl of dry ingredients to make morning glory muffins using almond flour.

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.

Red mixing bowl of morning glory muffin batter, ready to be turned into muffins.

Spoon the batter into the prepared muffin pan, filling the holes 3/4 of the way up.

Muffin tray with morning glory muffin batter inside the holes, ready to go into the oven.

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!

Finished paleo morning glory muffins fresh out of the oven in a muffin tray.

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. 

Wooden cutting board with almond flour morning glory muffins sitting on top and a plate of muffins in the background.

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!

Top down photo of morning glory muffins sitting on a wood cutting board, sprinkled with shredded coconut.

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:

Enjoy these moist and delicious almond flour morning glory muffins with a mug of hot coffee or tea!

Top down photo of a cutting board of paleo morning glory muffins as well as two wooden plates with muffins on them, ready to eat.

Grain-Free Morning Glory Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Marvelously flavorful and healthful Morning Glory Muffins are a lovely companion to your morning coffee or tea!

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with muffin papers or lightly spray with oil.
  2. 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.

Bowl of wet ingredients next to a bowl of dry ingredients to make morning glory muffins using almond flour.

3. Pour the dry ingredients into the bowl of wet ingredients and stir well until everything is combined. The batter will be very thick.

Red mixing bowl of morning glory muffin batter, ready to be turned into muffins.

4. Spoon the batter into the prepared muffin pan, filling the holes 3/4 of the way up.

Muffin tray with morning glory muffin batter inside the holes, ready to go into the oven.

5. Bake on the center rack of the preheated oven for 30 to 35 minutes, or until muffins are golden brown.

Finished paleo morning glory muffins fresh out of the oven in a muffin tray.

6. 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!

Horizontal image of healthy morning glory muffins sitting on a wooden cutting board with one sliced in half so you can see the inside.

Notes

*You can also use flaked coconut instead of shredded

Nutrition Information
Yield 12 Serving Size 1 (of 12)
Amount Per Serving Calories 240Total Fat 15gUnsaturated Fat 0gCarbohydrates 18gFiber 2gSugar 12gProtein 8g

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Almond flour morning glory muffins

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kelly

Friday 15th of July 2022

aloha! would these work without the apple, sugar and raisins? and add in flax and chia? Would they hold together? Thanks- these look delicious!

Julia

Wednesday 20th of July 2022

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

Kay

Saturday 17th of July 2021

Thanks, great recipe. I used golden raisins and pecans, they are delicious. Like the “healthy” aspect of them.

Julia

Sunday 18th of July 2021

Ooh I love golden raisins and pecans...sounds amazing!! xoxo

Julie Lane

Saturday 10th of July 2021

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!

Julia

Sunday 11th of July 2021

I'm so thrilled you like them, Julie! Thanks so much for the sweet note! xoxo

Rach

Wednesday 21st of April 2021

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 ???

Julia

Wednesday 21st of April 2021

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

Laura

Sunday 18th of April 2021

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?

Julia

Tuesday 20th of April 2021

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 ;)

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