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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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!
I made this it was delicious
I’m so happy to hear it, Ruth! xo
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