paleo morning glory muffins


So I think Monday posts will officially be called “Feast on This” since I’m always baking/cooking on the weekends. It just makes sense to have a reliable, weekly post about food, right? Well my latest endeavor in the kitchen was the said title of this post. Boy are they delicious. My mom came across this recipe while I was away at school and every time I came home/the fam visited/she had time, she made/sent these for me. Talk about comfort food. These tasty little breakfast delights became my absolute favorite treat from home. Even though I never ate them right out of the oven (read: my mom would make a bunch and freeze them until I got home or she could get them to me), the little nuggets always tasted fresh. A little time to thaw, 20 seconds in the microwave and you’d think those babies were just baked. The muffins are actually fairly easy to make, I just didn’t have the means to do so until now. Oh, and the best part? No grains! These are totally gluten free (but not sugar free, unfortunately.) No matter. I could (and sometimes do) eat 3 or 4 in one sitting. Try for yourself and see what I mean.

Paleo Morning Glory Muffins


2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla


1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl.  Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.

**If you are looking for variety, sub out currants or chopped dates for the raisins.  You can also add a little orange zest to give them a bit more citrus flavor.


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