Morning Glory Muffins Paleo
Start your day with a burst of natural energy and wholesome flavor with these Paleo Morning Glory Muffins! Packed with nutrient-dense ingredients like almond flour, grated carrots, apples, and unsweetened shredded coconut, these muffins are naturally gluten-free and refined sugar-free, making them a perfect guilt-free breakfast or snack. Sweetened with a touch of honey or maple syrup, and optionally layered with raisins and crunchy walnuts, each bite is a delightful mix of moist, spiced goodness. Quick and easy to prepare in just 40 minutes, they’re a family-friendly option that can be made ahead and stored for busy mornings. Indulge in these healthy, paleo-friendly muffins that will have you glowing from the inside out!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking soda
- 2 teaspoons Cinnamon
- 0.5 teaspoons Salt
- 3 large Eggs
- 0.25 cup Coconut oil, melted
- 0.25 cup Honey or maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Grated carrot
- 1 cup Grated apple, squeezed of excess liquid
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper liners or grease the cups with coconut oil.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and salt until well combined.
In a separate medium bowl, whisk together the eggs, melted coconut oil, honey (or maple syrup), and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated carrot, grated apple, shredded coconut, raisins, and chopped nuts (if using) until evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. These muffins can also be frozen for up to 3 months.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
