Isn’t it funny that everyone seems to know what Morning Glory Muffins are? I had to Google the origin because I sure didn’t know the reason for the name. Turns out the creator actually named them after her “Morning Glory Cafe” on Nantucket Island back in the 1970’s. So now you know, too 🙂
Morning glory muffins are meant to be a little bit of everything. There are many variations but they generally have walnuts, orange juice or zest, coconut, apples, carrots, raisins, and the like. The beauty of them is once you have the base, you can add whatever items you and your family love! This is just a paleo twist on the well known classic, hope you love them as much as I do.
Paleo Morning Glory Muffins
- 2 cups fine almond flour
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup coconut oil or butter, melted and cooled
- 1/3 cup maple syrup or honey
- 3 large eggs
- 1 tsp vanilla extract
- 2/3 to 1 cup mix ins of choice (shredded carrots, shredded orange peel, chopped pecans, chopped walnuts, raisins, etc.)
- Raw sugar, to sprinkle on tops
- Preheat oven to 350°
- Line a cupcake pan with 10-12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, coconut flour, salt, baking soda, and cinnamon.
- Add coconut oil/butter, honey/maple syrup, eggs, and vanilla extract and mix until well combined. Batter will be thick and kind of grainy.
- Fold in mix-ins.
- Spoon batter evenly into your paper liners.
- Sprinkle tops with raw sugar and cinnamon.
- Bake for 18-20 minutes or until the center is set.