Morning Glory Muffins {Grain Free, Gluten Free, Dairy Free}

Morning Glory Muffins {Grain Free, Gluten Free, Dairy Free}

Spiced with the warm flavors of cinnamon and ginger, these Morning Glory Muffins really are ideal as a breakfast treat, or whenever you want to eat one — just enjoy them while they last!

Perfecting this muffin recipe was a big win for me. Partially because grain-free baking can be challenging, but also because my need (ok… want) for baked goods was about to win out over my decision to eat better (which for me, includes eating less grains and refined sugar.)

Believe me, many dense and undesirable muffins came before this final recipe, but I think I’ve found the right mix to create a batch of golden, flavorful muffins (that actually rise a bit and develop a moist but crumbly texture!) I like to imagine that Mary Berry is proud of me. “Very scrummy, Emily!” she says with a sparkle in her eye. Sigh…

But while my daydreams are imaginary, these muffins are full of real, whole ingredients. The batter is packed with carrot, apple, coconut and golden raisins, which all work together to naturally sweeten the muffins with the help of a little honey. Plus, my neighbor’s kiddo taste tested the final batch and loved them, so I think it’s safe to say these baked goodies are kid-approved:)


Grain-free Morning Glory Muffins


A few tips for the best product:

  • Finely shred the carrots and apple using a cheese grater or food processor. I was tempted to leave them in big shreds so I could see the pieces in each muffin, but the bigger pieces caused the muffin texture to separate.
  • If you really want the mix-ins to have a confetti-like look, then use colorful produce, like purple raisins or multicolored carrots. I opted for golden raisins, which stand out less in the muffins, but I prefer their flavor and texture.
  • Since almond flour is made from nuts (and thus, is characteristically oily), double up on the muffin liners so they don’t get too saturated.
  • Allow the muffins to fully cool in their muffin liners, so less muffin gets left behind when you peel the liner off.
  • Since grain-free baked items don’t rise as much as conventional baked goods, I filled my paper liners up to the top, and then made a small mound of batter on top. This helps the muffins to get that great popped-over, muffin top look we love:)


Grain-free Morning Glory Muffins


  • 2 cups almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup walnuts, chopped
  • ⅓ cup unsweetened coconut flakes
  • 2 tablespoons coconut oil, liquid
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ¼ cup honey
  • ¾ cup apple, finely shredded
  • ¾ cup carrot, finely shredded
  • ⅓ cup golden raisins

Yields 10-12 muffins, depending on their size.



Preheat the oven to 325°F and line a muffin pan with doubled-up baking liners. Combine the dry ingredients in one bowl. In a separate bowl, combine the wet ingredients. (Hold back the apple, carrot and raisins.) In small batches, fold the dry ingredients into the wet ingredients. Once combined, gently fold the apple, carrot and raisins into the batter.

Spoon the batter into the lined muffin pan, filling each liner to the top. To get domed muffins, drop a small, rounded scoop of batter on top of each muffin.

Bake for 25-30 minutes, or until golden brown and set. Remove the muffin pan from the oven, and allow the muffins to cool in the pan. Make sure the muffins are completely cooled before storage. Enjoy with apple butter, hot tea or a loved one!


Grain-free Morning Glory Muffins

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