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

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4.1 from 3 reviews

These Healthy Morning Glory Muffins are a wholesome, bakery-style treat made with almond flour and packed with shredded carrots, apple, raisins, and pecans. Perfectly spiced with cinnamon and brightened with orange zest and juice, these gluten-free, paleo muffins offer a soft texture and rich flavor, making them an ideal nutritious breakfast or snack.

Ingredients

Dry Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/2 cup flaxseed meal or golden flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon fine sea salt

Wet Ingredients

  • 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 tablespoons orange juice
  • 2 teaspoons pure vanilla extract

Add-ins

  • 1 cup grated carrots (about 2 large carrots)
  • 1 cup grated apple (about 1 large apple, squeezed to remove excess water)
  • 1/2 cup raisins
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with parchment liners. This recipe yields 14 muffins, so you can bake in two batches or use two pans if you have enough oven space.
  2. Mix Dry Ingredients: In a large bowl, combine the almond flour, flaxseed meal, baking soda, baking powder, ground cinnamon, and sea salt. Stir well and set aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, maple sugar or coconut sugar, maple syrup or honey, melted coconut oil, applesauce, orange zest, orange juice, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Wet and Dry Mixtures: Fold the grated carrots and grated apple (after squeezing out as much liquid as possible) into the wet ingredients gently. Then, add the dry ingredients to the wet mixture and stir carefully until there are no visible flour spots and the batter is evenly combined.
  5. Add Raisins and Pecans: Gently fold in the raisins and chopped pecans, ensuring even distribution throughout the batter.
  6. Fill Muffin Liners: Spoon the thick batter into the prepared muffin liners, filling each just above the top to allow for rising. This should yield 14 muffins.
  7. Bake the Muffins: Bake for 23 to 28 minutes until the tops are golden brown and the centers are set. Test doneness by inserting a toothpick into a muffin’s center—it should come out with a few moist crumbs, not wet batter.
  8. Cool the Muffins: Allow the muffin pan to cool on a wire rack for 10 minutes. Carefully remove the muffins from the pan along with the liners and continue cooling them to room temperature.
  9. Store and Serve: Store the muffins loosely covered at room temperature for the first day, then refrigerate for up to five days to maintain freshness. Enjoy as a healthy breakfast or snack option.

Notes

  • Squeeze the grated apple with paper towels to remove excess moisture for better muffin texture.
  • This recipe accommodates 14 regular-sized muffins; divide batter evenly for consistent baking.
  • You can substitute maple sugar with coconut sugar and maple syrup with raw honey as per availability or dietary preference.
  • Ensure using aluminum-free baking powder for a cleaner taste and health benefits.
  • Store muffins at room temperature initially to maintain moisture, then refrigerate to extend freshness.
  • For a nut-free version, omit pecans or replace with additional seeds like sunflower or pumpkin seeds.

Find it online: https://cookedbysarah.com/healthy-morning-glory-muffins-almond-flour-gluten-free-paleo-recipe/