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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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)
Directions
Step 1
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.
Step 2
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and salt until well combined.
Step 3
In a separate medium bowl, whisk together the eggs, melted coconut oil, honey (or maple syrup), and vanilla extract until smooth.
Step 4
Add the wet ingredients to the dry ingredients and stir until just combined.
Step 5
Fold in the grated carrot, grated apple, shredded coconut, raisins, and chopped nuts (if using) until evenly distributed throughout the batter.
Step 6
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
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.
Step 9
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
| Serving size | (1032.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3194.7 |
| Total Fat 240.4g | 0% |
| Saturated Fat 91.1g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 2783.2mg | 0% |
| Total Carbohydrate 236.4g | 0% |
| Dietary Fiber 53.3g | 0% |
| Total Sugars 142.7g | |
| Protein 80.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 712.1mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 2073.1mg | 0% |
Source of Calories