Morning Glory muffins have always been one of my favorites. In fact they’re probably tied with Blueberry for 1st place! If you’re not familiar with them, they’re sort of like carrot cake, but with some extra goodies thrown in. Between the apple, coconut, pecans, and golden raisins, the flavors of these muffins are hard to beat. They also freeze really well and can be gently reheated. This also wins some serious points in my book because it makes them good for easy weekend breakfasts, and for entertaining as well.
What makes these Morning Glory Muffins healthy(ier)?
They’re made with whole foods, like almond flour in place of all-purpose flour.There’s no refined sugar since these are sweetened with maple syrup.Made with healthy fats – I used avocado oil instead of the normal canola or vegetable oil.And finally there’s carrots and apples in there so that definitely helps!
How to make these muffins:
If you do make these, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos. 5 from 9 reviews 1/2 cup tapioca starch, also called flour 1 Tablespoon cinnamon, I like Vietnamese 1 Teaspoon sea salt 2 Teaspoons baking powder, see notes 1 Teaspoon baking soda 1 1/2 cups grated carrots, 6 ounces 1 cup grated apple, 5 ounces 1/2 cup each golden raisins, unsweetened fine shred coconut, chopped raw pecans 2 eggs 1/3 cup avocado oil 1/2 cup maple syrup 1 Tablespoon vanilla extract In a medium sized mixing bowl, combine the almond flour, tapioca starch, cinnamon, sea salt, baking powder, and baking soda. Add the grated carrot, apple, golden raisins, coconut, and pecans. Stir to combine, then add the eggs, avocado oil, maple syrup, and vanilla. Mix just until combined, then evenly portion the batter out into the muffin cups. The muffin cups will be quite full but don’t worry, they don’t rise too much. Bake until the muffins are puffed, golden brown, and a toothpick inserted into the center comes out with just moist crumbs, no batter, about 25 minutes. Let the muffins cool for 5-10 minutes on a cooling rack before carefully removing them. Serve immediately with butter and honey. Any leftovers can be frozen, then reheated gently at 150ºF until heated through.
