Grain-Free Morning Glory Muffins (Paleo)
User Reviews
4.6
Grain-Free Morning Glory Muffins (Paleo)
Description
This recipe for Grain-Free Morning Glory Muffins (Paleo) blends mashed sweet potato, grated carrot and apple, eggs, almond flour, shredded coconut, raisins, and walnuts to produce moist, fiber-rich muffins. Cinnamon and optional fresh ginger add warmth and spice. The batter comes together by mixing wet and dry ingredients separately before combining, ensuring even texture. Baking at 350°F for 30–35 minutes yields muffins with a tender crumb and slightly chewy texture from coconut and nuts.
The muffins balance the sweetness of maple syrup and fruit with the nuttiness from almond flour and walnuts. Grated apple and carrot keep them moist while making them more nutrient dense. These are convenient for meal prep or on-the-go snacks.
Cooling the muffins before removing them from liners prevents sticking. They make a filling option for a paleo or grain-free diet, providing variety beyond traditional wheat-based muffins.
Ingredients
- 1/3 cup sweet potato mashed
- 3 egg
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract pure
- 1 cup carrot 1 large, grated
- 1 cup apple ½ large Fugi, grated
- 2 teaspoons ginger peeled and grated, optional, fresh
- 2 cups almond flour or almond meal
- 1 cup coconut or flaked coconut, unsweetened, shredded
- 2/3 cup raisins
- 2/3 cup walnut chopped, raw
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt sea salt
Instructions
- Preheat the oven to 350 degrees F and line a 12-muffin tray with baking cups.
- Whisk together the mashed sweet potato, eggs, maple syrup, vanilla extract, grated carrot, apple, and ginger until well-combined (wet ingredients).
- In a seperate mixing bowl, stir together the almond flour, shredded coconut, raisins, walnuts, cinnamon, baking powder, baking soda, and salt (dry ingredients).
- Pour the dry mixture into the bowl with the wet mixture and stir well until a thick batter forms.
- using an ice cream scoop or small measuring cup, scoop batter into the lined muffin tray, filling the cups 3/4 of the way up.
- Place muffin tray on the center rack in the preheated oven and bake for 30 to 35 minutes, until muffins test clean when poked with a toothpick.
- Allow muffins to cool at least 20 minutes before mowing them down < - if you try to eat the muffins before letting them cool, they will stick to the muffin cups like whoa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15muffins
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1of 15 | |
| Calories | 229kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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