Morning Glory Muffins

These are also great for a grab and go breakfast that will fill you up & keep you going.

This recipe comes from the cookbook Paleo Comfort Foods by Julie & Charles Mayfield. Normally, I wouldn’t publish a recipe that is in a cookbook, but this is already on the web for free. This cookbook is one of my favorite Paleo cookbooks. The photography is stunning & the recipes have all been delicious and easy to understand and make.


  1. 2-1/2 cups almond flour
  2. 1 tablespoon cinnamon
  3. 2 teaspoons baking soda
  4. 1/2 teaspoon salt
  5. 2 cups (100 g) carrots, grated
  6. 1 large apple, peeled, cored & grated (I never peel mine and it turns out fine, same with the carrots)
  7. 1 cup (75 g) shredded coconut (I leave this out as my husband doesn’t like coconut)
  8. 1 cup (150 g) raisins (I use cranberries or tart cherries)
  9. 3 large eggs
  10. 2 tablespoons honey (optional)
  11. 1/2 cup coconut or avocado oil (I use olive oil)
  12. 1 teaspoon vanilla extract


  1. Preheat oven to 350ºF (175ºC) and grease a standard-sized muffin pan (12 cups).
  2. Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
  3. In separate bowl, whisk eggs, honey, oil and vanilla extract together.
  4. Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
  5. Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes for larger muffins, 20-30 minutes for smaller muffins. (Mine usually take about 25-30 minutes for large regular sized muffins, so start checking them early)
  6. When a toothpick inserted in the top of a muffin comes out clean, they are done.
  7. Cool muffins in pan for 8-10 minutes and then remove to a rack to finish cooling.


  • Add in a teaspoon of orange zest for extra zing
  • Replace raisins with a cup of chopped dates
  • Make a morning glory loaf, this batter will make one really large loaf, or two smaller loaves. Just increase your baking time to approximately 45-60 minutes.

My variation

Add 1/3 cup unsweetened applesauce to make them extra moist.


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