These grain-free Morning Glory Muffins are a great way to start the day. They have a nice blend of cinnamon, apple, pineapple and vanilla. Enjoy one of these muffins for breakfast with a nice cup of tea or coffee, and watch the sunrise or snuggle up on the couch. Dig into these grain-free, dairy-free, and paleo muffins for breakfast or a guilt-free snack.
These muffins are grain-free and low in carbohydrates in general, but like most things carbs are not something to fear. We are suppose to eat the rainbow and enjoy foods natural to our environment. I can assure you that although these have coconut sugar they are not sweet like a traditional carrot cake. If you aren’t afraid of some sweetness then I would suggest adding some SimpleMill’s Vanilla frosting on top. My kiddos love them with a touch of frosting and a dusting of cinnamon.
For some reason Morning Glory Muffins and Carrot Cake recipes remind of Spring time and the changing of seasons. This recipe is pretty low maintenance, and will fill your home with the beautiful smell of nutmeg and cinnamon spices. You can store these in the refrigerator for up to 5 days, and warm them up with some butter if your diet allows. I hope you enjoy these as much as we do. I hear one calling me name right now. Don’t mind if I do!
Morning Glory Muffins
Makes 14 muffins
- 4 eggs
- 1/4 cup coconut sugar
- 3/4 cup grated apple (roughly about 1 apple)
- 3/4 cup grated carrots (roughly about 1-2 carrots)
- 1/4 cup diced pineapple chunks
- 2 tsp vanilla extract
- 2 cups almond flour
- 1 cup coconut flour
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- *Optional: frost with SimpleMills Vanilla Frosting
- Preheat the oven to 350 degrees and line muffin tins with parchment muffin papers or lightly grease with coconut oil
- Add the eggs, coconut sugar, grated apples and carrots, pineapple and vanilla to a bowl and mix until well combined
- In a separate bowl, combine the almond and coconut flours, raisins, chopped pecans, cinnamon, nutmeg, baking powder/soda and salt
- Combine the dry ingredients with the wet and mix until combined. Note that the batter will be thick, and this is totally okay.
- Fill the muffin tins about 3/4 full with the batter
- Bake for 25 minutes, or until they are golden brown
- Allow the muffins to completely cool before peeling the papers off, or if you are going to frost them with the optional SimpleMills Vanilla Frosting.
- Store in the fridge for up to 5 days and warm them up if you please with a touch of grass-fed butter if you are able to tolerate it.