These Paleo Morning Glory Muffins are a weekend favorite, especially with coffee!
Morning Glory muffins have always been one of my favorites. In fact they’re probably tied with Blueberry for 1st place! If you’re not familiar with them, they’re sort of like carrot cake, but with some extra goodies thrown in.
Between the apple, coconut, pecans, and golden raisins, the flavors of these muffins are hard to beat. They also freeze really well and can be gently reheated. This also wins some serious points in my book because it makes them good for easy weekend breakfasts, and for entertaining as well.
Serving tip: While these are perfectly good on their own, a little honey and butter doesn’t go amiss! I personally prefer a thick swipe of butter with just the finest drizzle of honey so they’re not too sweet.
What makes these Morning Glory Muffins healthy(ier)?
- They’re made with whole foods, like almond flour in place of all-purpose flour.
- There’s no refined sugar since these are sweetened with maple syrup.
- Made with healthy fats – I used avocado oil instead of the normal canola or vegetable oil.
- And finally there’s carrots and apples in there so that definitely helps!
How to make these muffins:
- Start by mixing together the dry ingredients.
- Next add the grated carrots/apple, pecans, coconut, and golden raisins.
- Mix just to combine, then add the wet ingredients and mix again just to combine.
- Portion the batter equally into muffin cup liners and bake until puffed and golden, about 25 minutes.
- Cool slightly then serve warm with butter and honey!
If you do make these, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
These cinnamon scented apple carrot muffins are a definite crowd pleaser!
2 cups fine almond flour
1/2 cup tapioca starch, also called flour
1 Tablespoon cinnamon, I like Vietnamese
1 Teaspoon sea salt
2 Teaspoons baking powder, see notes
1 Teaspoon baking soda
1 1/2 cups grated carrots, 6 ounces
1 cup grated apple, 5 ounces
1/2 cup each golden raisins, unsweetened fine shred coconut, chopped raw pecans
1/3 cup avocado oil
1/2 cup maple syrup
1 Tablespoon vanilla extract
Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
In a medium sized mixing bowl, combine the almond flour, tapioca starch, cinnamon, sea salt, baking powder, and baking soda.
Add the grated carrot, apple, golden raisins, coconut, and pecans.
Stir to combine, then add the eggs, avocado oil, maple syrup, and vanilla. Mix just until combined, then evenly portion the batter out into the muffin cups. The muffin cups will be quite full but don’t worry, they don’t rise too much.
Bake until the muffins are puffed, golden brown, and a toothpick inserted into the center comes out with just moist crumbs, no batter, about 25 minutes.
Let the muffins cool for 5-10 minutes on a cooling rack before carefully removing them.
Serve immediately with butter and honey.
Any leftovers can be frozen, then reheated gently at 150ºF until heated through.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
- Category: Baking
- Method: Mixing
- Cuisine: American
Keywords: Baking, Muffins, Paleo Muffins, Paleo Baking, Breakfast, Morning Glory Muffins, Gluten Free