These healthy morning glory muffins combine almond flour, shredded carrots, apple and warm spices for a naturally gluten-free, paleo-compliant treat that's soft and satisfying without refined grains or processed ingredients.
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Preheat your oven to 350° F and line a muffin pan with parchment liners. This recipe makes 14 muffins so plan to bake them in 2 batches, or line 2 muffin pans if you have room in your oven.
In a large bowl, mix together the almond flour, flaxseed meal, baking soda, baking powder, cinnamon and salt, set aside.
In a separate mixing bowl, whisk together the eggs, sugar, syrup or honey, coconut oil, applesauce, orange zest and juice and vanilla until smooth. Fold in the grated carrots and apples (after squeezing out as much water as possible) then gently stir the dry ingredients into the wet until no flour spots show.
Fold in the raisins and pecans, then fill the muffin liners just above the top, (batter will be thick) to make 14 muffins. Bake for 23-28 minutes, until golden brown on top and set in the center. A toothpick inserted near the center of a muffin should come out with a few crumbs.
Allow the muffin pan to cool on a wire rack for 10 minutes, then carefully remove the muffins from the pan (in their liners) and continue to cool to room temperature. Store muffins at room temperature for the first day (loosely covered) then in the refrigerator for up to 5 days. Enjoy!
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months; reheat gently in a 300°F oven for 5–8 minutes.
No—almond flour is essential to the structure and texture here. All-purpose flour will produce a completely different result and break the gluten-free and paleo claims.
A toothpick inserted into the center should come out clean or with just a few moist crumbs. Overbaking will dry them out.
Yes—use raw honey for both. You may need to reduce liquid slightly since honey is wetter than maple syrup.
Keep them in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
Yes—they use almond flour, eggs, coconut oil and natural sweeteners, all paleo-friendly. Verify baking powder is aluminum-free.
