Getting in some veggies and fruit has never tasted quite so comforting. Aren’t Morning Glory muffins delicious? Many coffee shops that I frequent have an abundance of these tempting baked goods, although sadly none are grain free. But I don’t have to go without any longer! These muffins contain carrot, apple, and eggs – all really great things for the baby – and me, of course!
This made 8 large muffins for me, but feel free to double the recipe if you want to feed more people.
Primal Morning Glory Muffins
- 1 Cup Almond Meal
- Scant 1/4 Cup Coconut Flour
- 1 Tbsp. Cinnamon
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 Large Cup Carrots, Grated
- 1 Apple, Grated
- 1/2 cup Shredded Coconut
- 1/2 Dried Fruit of Choice (I used a combination of Blueberries, Cherries, and Cranberries)
- 3 Large Eggs
- 1 Tbsp. Honey
- 1/2 tsp. or less Stevia Powder
- 1/4 Cup Coconut Oil, Melted
- 1 tsp. Vanilla
- 1/4 Cup Enjoy Life Chocolate Chips (optional)
- Handful of chopped nuts of choice (I used Macadamia and Pecan)
Preheat oven to 350. Using a food processor, shred Carrots and Apple (unless you pre-purchase shredded carrots). Combine Almond Meal, Cinnamon, Baking Soda, and Salt in a large bowl. Add Carrot, Apple, Coconut, Dried Fruit, Nuts, and Chocolate Chips (if using). Combine well.
In a separate bowl, mix Eggs, Honey, Oil, Vanilla, and Stevia Powder. Pour the wet mixture into the dry. The batter will be VERY thick. Spoon this into lined muffin tins, filling all the way up. I kept the side tins empty and filled halfway with water so muffins would cook more evenly. Bake for 40-50 minutes, or until a toothpick comes out clean.
Cool muffins in pan for 5 minutes, and then remove so that the liners don’t get soggy. Enjoy in the morning, with coffee, or anytime you want a little comfort!