Paleo Morning Glory Muffins

Let me tell you about a muffin that’s stood the test of time. Morning Glory Muffins were born in 1978 at the Morning Glory Café on Nantucket Island, thanks to Chef Pam McKinstry. By 1981, they’d gained fame after Gourmet Magazine featured them—and, honestly, it’s no surprise. Packed with fruits, veggies, nuts, and spices, they’re like carrot cake and apple muffins had a healthy baby. Nostalgia in every bite.

This Paleo version takes that classic recipe and ditches the grains and refined sugars. What you get is a gluten-free, dairy-free, and refined sugar-free muffin that’s just as moist and satisfying. Perfect for breakfast, a snack on the go, or even dessert. Ready to bake? Let’s do this.

Recipe at a Glance

Here’s What You Need to Know:

• Prep Time: 15 minutes
• Bake Time: 23–28 minutes
• Total Time: About 40 minutes
• Yield: 14–15 muffins (or adjust as needed!)
• Skill Level: Beginner-friendly

Tools You’ll Need:

• Muffin pans (1 or 2, depending on batch size)
• Parchment liners or coconut oil for greasing
• Two large mixing bowls
• Whisk and spatula
• Grater or food processor (for the carrots and apples)

Quick Tip: No parchment liners? No problem. Just grease the muffin tins lightly with coconut oil.

Ingredients You’ll Love

Dry Ingredients:

• 2 ½ cups almond flour (blanched for that smooth texture)
• ½ cup flaxseed meal
• 1 tsp baking soda
• 1 tsp baking powder (aluminum-free)
• 1 Tbsp ground cinnamon
• ½ tsp sea salt

Wet Ingredients:

• 3 large eggs (room temp is best)
• ½ cup coconut sugar (or maple sugar for a lighter flavor)
• ¼ cup pure maple syrup (or swap for honey)
• ¼ cup melted coconut oil
• ¼ cup unsweetened applesauce
• 1 tsp orange zest + 2 Tbsp orange juice
• 2 tsp vanilla extract

Fruits & Add-ins:

• 1 cup grated carrots (2 large carrots)
• 1 cup grated apple (1 large apple), squeezed dry
• ½ cup raisins
• ½ cup chopped pecans

Need Substitutions?

• No pecans? Use walnuts or sunflower seeds.
• Out of flaxseed meal? Chia seed meal works too.
• Not a fan of raisins? Swap with dried cranberries or dates.

Let’s Bake These Muffins!

Step 1: Preheat and Prep

Fire up your oven to 350°F (175°C). Line your muffin tins with parchment liners or grease them up.

Step 2: Whisk the Dry Stuff

In a big mixing bowl, toss together the almond flour, flaxseed meal, baking soda, baking powder, cinnamon, and salt. Stir until everything’s blended.

Step 3: Mix the Wet Stuff

In another bowl, whisk eggs, coconut sugar, maple syrup, coconut oil, applesauce, orange zest/juice, and vanilla. Smooth and creamy is the goal.

Pro Tip: Room-temp eggs keep the coconut oil from hardening. No one wants chunky oil in their batter.

Step 4: Add the Grated Goodness

Fold in the grated carrots and apple. Squeeze out as much moisture as you can first. (Seriously, this step is key for avoiding mushy muffins!)

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet. Mix just until combined—don’t overmix, or your muffins might turn dense.

Step 6: Add the Fun Stuff

Stir in raisins and pecans. Toast your pecans beforehand if you want a richer flavor. Worth it, trust me.

Step 7: Fill the Muffin Cups

Scoop the batter into your liners (an ice cream scoop works great). Fill them just above the rim. This recipe makes 14–15 muffins.

Step 8: Bake

Bake for 23–28 minutes. Look for golden tops and a clean toothpick test. Oh, and your kitchen will smell like heaven during this step.

Step 9: Cool and Enjoy

Let the muffins cool in the pan for about 10 minutes, then transfer them to a rack. Wait until they’re fully cooled before digging in—the flavors really shine once they’ve had time to settle.

Make It Your Way: Variations

• Nut-Free Version: Use cassava or oat flour, and skip the pecans.
• Low-Sugar Option: Sub in monk fruit sweetener for coconut sugar.
• Vegan-Friendly: Replace eggs with flax eggs (1 Tbsp flaxseed meal + 3 Tbsp water per egg).

Feeling adventurous? Add a pinch of nutmeg or ground ginger for a spicy twist. Want tropical vibes? Toss in some pineapple chunks.

Storage and Serving Ideas

How to Store Them:

• Keep them at room temp for a day (covered loosely) or refrigerate in an airtight container for five days.
• Want to make them last? Freeze them! Wrap individually, and they’ll keep for up to three months.

Reheating Tips:

• Microwave for 10 seconds to warm them up.
• For frozen muffins, heat in the oven at 300°F until just thawed.

Serving Suggestions:

Serve warm with a small pat of butter or drizzle with honey. Pair with coffee or tea for a cozy morning moment.

These Paleo Morning Glory Muffins aren’t just muffins—they’re a little slice of comfort. Packed with good-for-you ingredients and bursting with flavor, they’re bound to become a favorite in your house. Let me know how they turn out!

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