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 Healthier
- 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 are carrots and apples in there, so that definitely helps!
How to make these muffins
- Start by mixing the dry ingredients.
- Next, add the grated carrots/apple, pecans, coconut, and golden raisins.
- Mix to combine, then add the wet ingredients and mix again until just combined.
- 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!
Texture of the batter.
Muffin batter portioned out, you can see they’re quite full, but it will be ok!
All baked and golden brown.
Ready to go 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.
INGREDIENTS1x2x3x
- 2 cups fine almond flour
- 1/2 cup tapioca starch - also called flour
- 1 tbsp cinnamon - I like Vietnamese
- 1 tsp sea salt
- 2 tsp baking powder - see notes
- 1 tsp baking soda
- 1.5 cups grated carrots - 6 ounces
- 1 cup grated apple - 5 ounces
- 1/2 cup each golden raisins
- 1/2 cup unsweetened fine shredded coconut
- 1/2 cup pecans - chopped
- 2 eggs
- 1/3 cup avocado oil
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
INSTRUCTIONS
- 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.
NOTES
nutrition facts
Paleo Morning Glory Muffins
Ingredients
- 2 cups fine almond flour
- 1/2 cup tapioca starch also called flour
- 1 tbsp cinnamon I like Vietnamese
- 1 tsp sea salt
- 2 tsp baking powder see notes
- 1 tsp baking soda
- 1.5 cups grated carrots 6 ounces
- 1 cup grated apple 5 ounces
- 1/2 cup each golden raisins
- 1/2 cup unsweetened fine shredded coconut
- 1/2 cup pecans chopped
- 2 eggs
- 1/3 cup avocado oil
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
Instructions
- 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.
Notes
Nutrition
The recipe Paleo Morning Glory Muffins appeared first on Get Inspired Everyday! on December 9, 2019
https://getinspiredeveryday.com/food/paleo-morning-glory-muffins/
