It’s a lot easier to face the morning when you’ve got these Paleo Morning Glory Muffins waiting for you.
This post was created in partnership with our friends at King Arthur Flour.
Rise and shine, breakfast is waiting.
Does anyone else find it harder to get up in the morning when it’s still dark out? I love being the first one up in the morning so that I can sip my coffee while it’s hot, answer emails and plan my day before the kids wake up, but lately, it’s been getting harder to do now that the days are shorter and the sun rises so much later. Are you feeling it too?
While coffee is a great motivator to get up without hitting the snooze button, so are these Paleo Morning Glory Muffins. Made with wholesome ingredients like apples, carrots, raisins, and pecans, they’re lightly sweetened, perfectly tender and delightfully satisfying. They’re also naturally gluten-free and great for meal preps because they freeze beautifully so you’ll always have some on hand for a quick breakfast. Try them with a pat of grass-fed butter, a generous smear of nut butter or alongside a plate of eggs and veggies for a delicious alternative to toast.Mornings are easier and more delicious with these Paleo Morning Glory Muffins. @kingarthurflour #sponsored Click To Tweet
An old favorite made better.
When our friends at King Arthur Flour approached us about creating a new recipe with their Grain-Free Paleo Baking Flour we knew it had to be these Paleo Morning Glory Muffins.
Morning glory muffins were the first ‘healthy’ muffin I remembered enjoying at a local coffee shop with my mom in high school (prior to that I’d only ever really had blueberry or lemon poppy seed muffins from a box mix). And when I found out that Stacie worked at Perkins in high school and those big, dome-topped morning glory muffins of theirs were one of her favorites we both knew that we needed to recreate them here using just a handful of simple, nourishing ingredients.
And we’re so glad that we did because these are spot on in taste and texture and so easy to make. I’ve made numerous batches for my family of discerning taste testers who immediately fell in love with them and now I keep a stash in the freezer for busy mornings or after school/before sports practice snacks.
Paleo baking made easy.
If you’ve done any paleo baking you know that it’s not always easy to nail the texture of baked goods without gluten but this King Arthur Paleo Baking Flour makes it so much easier to achieve the very best results. Because it’s a blend of organic coconut flour, blanched almonds, and cassava flour it’s easy to use as a 1:1 replacement for all-purpose flour in your favorite recipes. You can just stir, scoop and level your way to incredible muffins, pancakes, bars, cookies, and pie crusts without having to mix and match specialty flours. It has quickly become my go-to for grain-free baking (especially for these Paleo Pumpkin Chocolate Chip Bars).
I’d like to tell you that the reason it works so well is that it’s actually magic but the truth is that the secret lies in the blend:
- Healthy fats in the almond flour keep baked goods moist, tender, and fresh for longer.
- Cassava flour adds viscosity which works together with eggs and leaveners like baking powder and baking soda to keep baked goods light.
- Coconut flour helps thicken batters and doughs adding moisture and fiber.
Make a batch (or two) to make mornings simply delicious.
Did I mention that these Paleo Morning Glory Muffins are packed with simple, wholesome ingredients? And that they’re freezer-friendly? Both are true and great reasons why you need to make a batch or two this week. Well, that and the fact that having them waiting for you in the morning is almost guaranteed to make getting up before the sun a little easier now that you don’t have to worry about what’s for breakfast.
- ¼ cup raisins
- 1 cup King Arthur Paleo Baking Flour* (105 grams)
- ¼ cup coconut sugar
- ¾ tsp. baking soda
- 1 ½ tsp. cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. salt
- ½ cup grated carrots
- ⅔ cup grated apple (about 1 medium apple)
- ¼ cup unsweetened shredded coconut
- ¼ cup chopped pecans
- 2 large eggs
- ¼ cup coconut oil, melted
- 1 tsp. vanilla extract
- Preheat the oven to 375°F. Lightly grease eight cups of a muffin pan, or line them with papers and spray the insides of the papers.
- Place the raisins in a small bowl and cover them with hot water. Set them aside to soak while you assemble the rest of the batter.
- In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
- Stir in the shredded carrots, apples, coconut, and nuts.
- Mix in the eggs, oil, and vanilla.
- Drain the raisins thoroughly and stir them in.
- Divide the batter equally among 8 wells of the prepared pan, filling them almost full. Sprinkle with nuts, if desired.
- Bake the muffins for 18-20 minutes, until they’re slightly domed (they won’t rise much) and centers are slightly firm or a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool for 5 minutes in the pan on a rack before transferring a wire rack to cool completely.
- Store muffins in a covered container at room temperature for up to two days or freeze for longer storage.
*May substitute ½ cup almond flour + 2 Tbsp. cassava flour + 2 Tbsp. coconut flour for grain-free baking flour.
- Serving Size: 1 muffin
- Calories: 178
- Sugar: 9g
- Sodium: 213mg
- Fat: 12g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
This post was made possible by our friends at King Arthur Flour. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
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