Morning Glory Muffins

Good morning, all! If you’ve tried my Cinnamon Bun Banana Muffins or my Paleo Peach Cobbler Muffins, you know I am a big fan of a light breakfast muffin that won’t ruin my day. Describing these muffins is simple: They are light, moist, flavorful, and filled with a variety of good-for-you ingredients! They make for the perfect start to your day.

Gluten-Free Morning Glory MuffinsThe perfect on-the-go weekday snack or weekend brunch muffin!Gluten-Free Morning Glory Muffins

Morning Glory Muffins

Total Time 0:00 Yields 10

Ingredients

Directions

  • 1. Preheat oven to 350
  • 2. In a mixing bowl combine first five ingredients
  • 3. In a separate bowl whisk coconut oil, eggs, vanilla, raw honey, and unsweetened apple sauce
  • 4. Combine wet and dry ingredients
  • 5. Mix in raisins, coconut, apple, carrots, and walnuts (and optional chocolate chips if adding)
  • 6. Pour into muffin tins or muffin liners
  • 7. Bake for 15 minutes or until a toothpick comes out clean
  • 8. Let cool on cooling rack and serve!
  • 9. Store in tupperware for best results, keep in the refrigerator
  • Recipe Notes

  • I drizzled maple syrup on ours… de-lish!
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    Gluten-Free Morning Glory Muffins

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    Morning Glory Muffins

    Total Time 0:00 Yields 10

    Ingredients

    Directions

  • 1. Preheat oven to 350
  • 2. In a mixing bowl combine first five ingredients
  • 3. In a separate bowl whisk coconut oil, eggs, vanilla, raw honey, and unsweetened apple sauce
  • 4. Combine wet and dry ingredients
  • 5. Mix in raisins, coconut, apple, carrots, and walnuts (and optional chocolate chips if adding)
  • 6. Pour into muffin tins or muffin liners
  • 7. Bake for 15 minutes or until a toothpick comes out clean
  • 8. Let cool on cooling rack and serve!
  • 9. Store in tupperware for best results, keep in the refrigerator
  • Recipe Notes

  • I drizzled maple syrup on ours… de-lish!
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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    22 comments on “Morning Glory Muffins

    • These look like a great morning breakfast to go. I love that there is just a touch of honey in them to sweeten but not too much. And then, of course you drenched them in maple syrup like I totally would have done too haha!

      Reply
    • Rebecca Ward says:

      Made these this morning as I have just started a paleo and gluten free lifestyle and was wanting something a little different for breakfast than eggs…these were wonderful! I didn’t have all ingredients so i subbed slivered almonds for the walnuts, I didn’t have apple sauce which I think would have made a big difference in the flavor..but I used pureed pumpkin. Even with those adjustments it turned out lovely! Thank you for the great treat as these used to be my favorite ‘gluten’ muffins! 🙂

      Reply
    • These are my new go-to muffin. You can really just sub in whatever you want (fruit, nuts, veggies). I made a batch and they were perfect for a little dessert, or to grab and eat in the car before my 5:30am WOD. Thank, Lexi!

      Reply
    • These were perfect to make with my leftover carrots. Loved how it was packed with carrots, apples, raisins, and walnuts (I forgot the coconut). I think mine needed to cook a little longer but I let them sit and then stored them in the fridge. When I wanted a snack I would heat it up in the microwave. Delicious, I didn’t think it even needed maple syrup. I need to invest in some of those silicone muffin things. The paper muffin holder I used stuck so I was literally licking it to get all of the muffin off, yes it was that good, don’t judge.

      Reply
    • Just made these to eat on the go throughout the week, they’re delicious! I added 1/2 tsp of ginger powder, as I love a hint of ginger in baked goods, and it works really well 🙂 I’m sure my toddler too will devour these…
      Thanks for another great recipe Lexi!

      Reply
    • just made these – WONDERFUL – everything you look for in a muffin, moist, not too sweet, lots of flavor. thank you so much! (just that is is gluten and dairy free makes it a slam dunk!)

      Reply
    • i am new to your site…found some great looking recipes from you on Pinterest. I have a hubby who has been eating clean and losing weight (60 lbs so far!!) and I’m looking for some new recipes to keep him as well as 2 teenage girls and myself on track. Do you have any nutritional breakdown for calories, protein, etc? I’d love to try some of these out but I know he won’t eat them if he doesn’t know the nutritional facts. What are your best ones to start with for lunchbox items?

      Reply
    • Just made a batch! Omg delish!!!!!!! I have made a version of these before with zucchini, carrot and pear. I have to go eat a second muffin now.

      Reply
    • Do these freeze/thaw well? Thinking about making a double batch and freezing some as a quick go-to for days I am not prepared.

      Reply
    • Bridgette Wash-Quarles says:

      These look AMAZING! What is an alternative for almond flour, I am allergic to almonds so I will need to use another gf option? Thanks, B

      Reply
    • These look incredible, stoked to try! I struggle with Paleo dessert recipes as most call for almond flour or meal, as this one does, and I have a serious almond allergy! Should I substitute with tapioca flour or arrowroot flour/meal? I could always add more coconut flour but then I run the high risk of drying them out, a disaster, ha!

      Reply
    • These were a total hit!
      I used Bob’s Red Mill Paleo Flour (which is a mix of almond, coconut, arrowroot, & tapioca), because it’s what I had on-hand. I subbed maple syrup for the honey and bing cherries for the raisins. I also added powdered ginger & turmeric, as well as chopped crystalized ginger (also something I had sitting around – not paleo since it’s made with reg sugar). They were fab! I ate 3 in a row with butter (granted I’m 9 months pregnant, so no guilt – but considering these are packed with nutritious, delicious ingredients, I don’t think I’d feel guilty even if I wasn’t preggo!)
      I think I’ve found my new go-to morning muffin recipe – they were so quick and easy to make, and the proportions will be easy to remember! Thanks for a great recipe!

      5.0 rating

      Reply

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