Healthy Morning Glory Muffins (Almond Flour, Gluten Free, Paleo)

Name: Healthy Morning Glory Muffins (Almond Flour, Gluten Free)
Prep time: 20 min
Cook time: 25 min
Yield: 14 servings
Ingredients: 2 1/2 cups blanched almond flour; 1/2 cup flaxseed meal (or golden flaxseed meal); 1 teaspoon baking soda; 1 teaspoon baking powder (aluminum free); 1 tablespoon ground cinnamon; 1/2 teaspoon fine sea salt; 3 large eggs; 1/2 cup maple sugar (or coconut sugar); 1/4 cup pure maple syrup ( or raw honey); 1/4 cup refined coconut oil (melted); 1/4 cup unsweetened applesauce; 1 teaspoon orange zest; 2 tablespoon orange juice; 2 teaspoons pure vanilla extract; 1 cup grated carrots (about 2 large); 1 cup grated apple (about 1 large, squeezed with paper towels to remove excess water); 1/2 cup raisins; 1/2 cup chopped pecans

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.

🥗Paleo 🥗Gluten-Free

Healthy Morning Glory Muffins (Almond Flour, Gluten Free, Paleo)

Total

Servings

14

Difficulty

Hard

Est. Cost

$32–$53

Recipe Source

View original recipe

From Paleorunningmomma · by Michele

Ingredients

2 1/2 cups blanched almond flour

1/2 cup flaxseed meal (or golden flaxseed meal)

1 teaspoon baking soda

1 teaspoon baking powder (aluminum free)

1 tablespoon ground cinnamon

1/2 teaspoon fine sea salt

3 large eggs

1/2 cup maple sugar (or coconut sugar)

1/4 cup pure maple syrup ( or raw honey)

1/4 cup refined coconut oil (melted)

1/4 cup unsweetened applesauce

1 teaspoon orange zest

2 tablespoon orange juice

2 teaspoons pure vanilla extract

1 cup grated carrots (about 2 large)

1 cup grated apple (about 1 large, squeezed with paper towels to remove excess water)

1/2 cup raisins

1/2 cup chopped pecans

18 Ingredients

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Instructions

1
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.
2
In a large bowl, mix together the almond flour, flaxseed meal, baking soda, baking powder, cinnamon and salt, set aside.
3
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.
4
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.
5
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!

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Tips & Notes

Pro tips

Measure almond flour by weight if possible—spooning and leveling prevents packing, which can make muffins dense.
Grate carrots and apple fresh, and squeeze out excess moisture with paper towels to avoid a soggy batter.
Fill muffin cups only three-quarters full; almond flour batters rise less aggressively than wheat-based ones.
Let muffins cool in the pan for 10 minutes before turning out—they firm up and won't crumble.

Substitutions

Flaxseed meal → chia seed meal (same ratio, slightly denser crumb)
Blanched almond flour → almond meal with skins (nuttier flavor, slightly coarser texture)
Refined coconut oil → grass-fed butter or ghee (note: adds richness, may slightly affect rise)
Maple syrup → raw honey or date paste (adjust liquid ratio if using paste)

Storage & make-ahead

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.

Common Questions

Can I use regular all-purpose flour instead of almond flour?

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.