Morning Glory Muffins
Yields 15
These nutritious muffins make a great breakfast on the go.
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  1. 1 and 1/2 cups almond flour
  2. 1 cup White Whole Wheat flour (or use all Almond flour to keep gluten free)
  3. 1 cup unsweetened shredded coconut
  4. 1 tablespoon cinnamon (optional)
  5. 2 teaspoons baking soda
  6. 1/2 teaspoon salt
  7. 2 cups shredded carrots
  8. 1 large apple, peeled, cored or 1 cup applesauce
  9. 6-8 pitted dates
  10. 3 large eggs
  11. 2 tablespoons honey (optional- add 2-3 more dates for sweetness instead)
  12. 1/2 cup coconut oil, melted
  13. 1 teaspoon vanilla
  14. Add-ins- 1 cup raisins, dried cranberries, nuts or mini chocolate chips
  1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
  2. Combine almond flour, wheat flour (if using) cinnamon, shredded coconut, baking soda and salt in a large bowl.
  3. Add shredded carrots, apple, and dates to a food processor and pulse until finely chopped.
  4. In a separate bowl, whisk eggs, honey, oil and vanilla extract together. Add in the carrots mixture from the food processor.
  5. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
  6. Spoon the batter out into muffin pan (or use a large cookie scooper) and place on upper or middle rack of your oven for 15-25 minutes.
  7. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done. Try not to over bake or they will be dry
  8. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
  1. Makes about 15 muffins
Adapted from unknown
Adapted from unknown
Sabine's Cuisine