These Morning Glory Muffins are a delicious, wholesome way to start your day! This recipe is gluten and grain-free and full of healthy fruits and veggies.
Morning Glory Muffins are the perfect way to start your day with a nutrient-packed, delicious treat!
These muffins are naturally sweetened, gluten-free, and full of wholesome ingredients like carrots, apples, flaxseed, and nuts. Made with almond flour and coconut flour, they have a wonderfully moist texture and warm, spiced flavor.
Whether you’re looking for a healthy breakfast, a grab-and-go snack, or something to satisfy your sweet tooth without refined sugar, these muffins are a fantastic choice!
Why You’ll Love These Muffins
- Gluten-Free & Grain-Free – Made with almond and coconut flour, perfect for gluten-free diets.
- Naturally Sweetened – Coconut sugar and maple syrup provide natural sweetness.
- Packed with Nutrients – Full of fiber, healthy fats, and antioxidants from flaxseed, apples, and carrots.
- Perfect Meal Prep – Store well for easy breakfasts and snacks throughout the week.
How To Make Morning Glory Muffins
For this recipe you will need almond flour, coconut flour flaxseed meal, baking soda, baking powder, salt, cinnamon, coconut sugar, maple syrup, eggs, coconut oil, apple sauce, carrots, apples, lemon zest, lemon juice, and chopped pecans.
Preheat your oven to 350°F.
In a large bowl, whisk together the almond flour, coconut flour, flaxseed meal, baking soda, baking powder, cinnamon, salt, and coconut sugar.
Next add the eggs, maple syrup, oil, applesauce, and vanilla extract until well combined.
Stir in the grated carrots, grated apple, lemon zest, and lemon juice into the wet mixture.
Mix the batter well and set aside. Line your muffin pan with paper liners and spoon the batter into each muffin tin, filling 3/4 full. Sprinkle to top of each muffin with chopped nuts.
Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10-15 minutes before transferring to a wire rack.
Substitutions & Variations
- Egg-Free – Swap eggs for flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Nut-Free – Use sunflower seed flour instead of almond flour and omit the nuts.
- Oil Substitutes – Use Greek yogurt or mashed banana for a lower-fat option.
- Different Sweeteners – Substitute coconut sugar with monk fruit sweetener or erythritol for a lower-carb version.
- Extra Texture – Add shredded coconut, raisins, or pumpkin seeds for additional flavor.
Morning Glory Muffins FAQ
How should I store these muffins?
Store in an airtight container at room temperature for up to 7 days or freeze for up to 2 months.
Can I make these muffins vegan?
Yes! Use flax eggs instead of regular eggs, and swap the honey for extra maple syrup.
Can I make these muffins lower in carbs?
Reduce or omit the coconut sugar and replace it with a keto-friendly sweetener like erythritol.
What type of oil is best for these muffins?
Coconut oil, avocado oil, or even melted butter all work great.
Can I add protein powder?
Yes! Add 1/4 cup of your favorite protein powder, but you may need to increase the applesauce slightly to keep the batter moist.
Related:
- Pumpkin Muffins (with Almond Flour!)
- English Muffins (w/Almond Flour)
- Yogurt-Powered Protein Muffins!
Morning Glory Muffins (made with Almond Flour)
These Morning Glory Muffins are a delicious, wholesome way to start your day! This recipe is gluten and grain-free and full of healthy fruits and veggies.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20-25 minutes
- Yield: 12 muffins 1x
- Method: Oven
- Cuisine: American
Ingredients
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 cup grated carrots
- 1 cup grated apple
- zest of one lemon
- 2 tablespoons lemon juice
- 1/4 cup chopped pecans or other chopped nuts
Instructions
- Preheat your oven to 350°F.
- In a large bowl, whisk together the almond flour, coconut flour, flaxseed meal, baking soda, baking powder, cinnamon, salt, and coconut sugar.
- Next add the eggs, maple syrup, oil, applesauce, and vanilla extract until well combined.
- Stir in the grated carrots, grated apple, lemon zest, and lemon juice into the wet mixture.
- Mix the batter well and set aside. Line your muffin pan with paper liners and spoon the batter into each muffin tin, filling 3/4 full. Sprinkle to top of each muffin with chopped nuts.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10-15 minutes before transferring to a wire rack.
Notes
Nutrition Facts
- Serving Size: 1 muffin
- Calories: 260
