Grain-Free Morning Glory Muffins
User Reviews
4.3
Grain-Free Morning Glory Muffins
Description
The recipe involves whisking together eggs, coconut sugar, grated apple, grated carrot, and vanilla extract as the wet base. Dry ingredients including almond flour, shredded coconut, raisins, walnuts, cinnamon, baking powder and soda, and sea salt are mixed separately before being combined into the wet mixture to form a thick batter. The rich almond flour creates a sturdy yet moist structure while the mix-ins provide bursts of sweetness and crunch.
The batter is spooned into a greased or paper-lined muffin tin and baked until golden. Cooling them completely before removing from the papers helps prevent sticking. The muffins have a balanced warmth from cinnamon and the natural sugars from fruit and coconut sugar, making them a filling and flavorful grain-free option for any time of day.
You can substitute shredded coconut with flaked coconut if desired, which will slightly change the texture but maintain the coconut flavor.
Ingredients
- 4 large egg
- 1/3 cup coconut sugar
- 1 cup apple 1 medium apple, peeled cored and grated, grated
- 1 cup carrot 1 large carrot, peeled and grated, grated
- 2 tsp vanilla extract pure
- 2 cups almond flour finely ground
- 1 cup coconut unsweetened, shredded
- 1/2 cup raisins
- 1/2 cup walnut chopped, raw
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with muffin papers or lightly spray with oil.
- Add the first five ingredients (eggs through vanilla extract) to a mixing bowl and whisk until well-combined. Add the remaining ingredients (almond flour through sea salt) to a separate mixing bowl and stir the dry ingredients until well combined.
- Pour the dry ingredients into the bowl of wet ingredients and stir well until everything is combined. The batter will be very thick.
- Spoon the batter into the prepared muffin pan, filling the holes 3/4 of the way up.
- Bake on the center rack of the preheated oven for 30 to 35 minutes, or until muffins are golden brown.
- Allow muffins to cool completely (at least one hour) before peeling off the muffin papers to consume (If you try to peel off the muffin papers while the muffins are still hot, they will stick to the papers. Enjoy!
Notes
- For coconut, shredded can be substituted with flaked coconut according to preference.
- Allow muffins to cool completely before removing papers to avoid sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 240kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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