These coconut flour Morning Glory Muffins are soft and fluffy, moist and delicious! This breakfast muffin is made with sweet potato puree, mashed bananas, and coconut flour. They are loaded with fresh carrots, apples, ginger, raisins, and nuts. What’s not to love about this perfect muffin recipe.

Again, I am blurring the line between desserts and breakfast. I mean, why not!?
There is a paleo morning glory muffin with raisins and pecans, topped with a cashew frosting. on top of the icing there is a star anis and a sprinkle of cinnamon.
I’ve got exciting news, you guys! I have been MIA because Tom and I just got a new puppy last weekend! And our lil fur child’s name is Muffin! She is the cutest 9-week old golden retriever. The best gift we could have asked for. So in honor of my pup Muffin, I had to whip up a batch of my favorite morning glory muffins. 

Coconut Flour Morning Glory Muffins

There is a plate full of grain-free breakfast cupcakes with a creamy dairy-free frosting. Next to it there are gluten-free muffins with pecans, carrots and ginger
I love having these morning glory muffins for an on-the-go breakfast or as a dessert with a fat scoop of ice cream on top. What’s even better? I made my version of Morning Glory muffins gluten-free and refined sugar-free!
There are grated carrots in a bowl. There are raisins being soaked for the gluten-free muffins. There are also whole carrots ans an apple.
Instead of the traditional wheat flour, I used coconut flour, which makes them gluten free and grain-free. Additionally, instead of refined sugar, I used sweet potato and a ripe banana to sweeten my gluten-free muffins. Talk about a delicious and satisfying breakfast!

What’s Inside These Morning Glory Muffins

There is a bunch of whole fresh carrots, a bowl with grated carrots and a red apple in the background.
This muffin recipe is loaded with delicious and nutritious goodies. Making them, I had my kitchen sink full of sweet potatoes, bananas, apples, carrots, ginger, walnuts, and raisins. And you get it all in just one bite!
There is step by step instructions of how to make gluten-free paleo dessert cupcakes. There are two bowls with cashew butter, eggs, banana, sweet potato, carrots, ginger, apples, pecans, coconut flour.
First, great all the fruits and veggies. Mix together with sweet potatoes, bananas, raisins, and nuts together with eggs and cashew butter. Secondly, add coconut flour and warming spices. Bake!

Dairy-Free Coconut Cashew Cream Icing on the cake

Want to spice things up? I am all about simple recipes. But sometimes, we can all be a little extra. I whipped up a simple Chai Coconut Cream to “Ice” these Gluten Free Morning Glory Muffins.
There are healthy, suger-free, paleo muffins frosted with vegan creamy icing. There are cinnamon and star anis in the batter and as a decoration

this is what you need

  • 1/2 cup Coconut cream (the top thick part of canned coconut milk)
  • 1/3 cup cashew butter
  • 1/4 cup Maple syrup
  • 2 tsp “glory” spices (see recipe below)
You can also use my latest favorite Vegan Cream “Cheese” Frosting for a tangy taste to compliment this sweet breakfast muffins.
There is a tin full of golden healthy breakfast muffins. The gluten-free muffins has banans, carrots, sweet potatoes and nuts in them.

This is how you make the frosting

First, pulse everything in a food processor. Second, refrigerate for about an hour to let it set. Then you can either use a piping bag or a spoon to ice the breakfast muffins.
This is a bit shot of a healthy dessert cupcake. It is topped with a vegan creamy icing. There is both cinnamon sticks and a sprinkle of cinnamon powder.

Tip:

Make sure the muffins are cooled down compleatly (at least half an hour) before putting the icing on top. Otherwise, the icing will melt quickly.

How to Store These Morning Glory Muffins

You can store these muffins in an airtight container in the fridge for up to a week. They also freeze well. The coconut cream icing taste like ice cream after freezing.
There is a spicy dairy-free breakfast muffin with nuts and raisins in it. it is iced with a dairy-free coconut frosting made with cashews. The dessert is topped with cinnamon
Last but not least, scroll down to check out the full recipe for these dairy-free and gluten-free Morning Glory Muffins. They are light, delicious and so perfect to enjoy as a breakfast on-the-go or a satisfying dessert. Ooo also, I’m looking forward to seeing your creations! Use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseasts
There are gluten-free easy breakfast muffins with vegan coconut frosting made with cashew butter. It is decorated with cinnamon and warming spices.
A morning glory muffin with cashew cream frosting on top.

Get the recipe:Morning Glory Muffin {Gluten Free}

These coconut flour Morning Glory Muffins are soft and fluffy, moist and delicious! They are loaded with goodies, perfect for a morning treat.
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Ingredients

Wet ingredients

  • 1 cup mashed cooked sweet potato
  • 1/2 cup mashed ripe banana
  • 2 eggs
  • 1/2 cup cashew butter
  • 3 tbsp maple syrup, optional

dry ingredients

  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • a pinch of salt
  • 1 tsp cinnamon
  • 1/4 tsp all spices
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg

glory ingredients

  • 3/4 cup grated carrots
  • 1 tbsp grated fresh ginger, optional
  • 1/3 cup grated apples
  • 1/3 cup chopped pecans
  • 1/4 cup raisins, soaked

Instructions 

  • Preheat the oven to 350 F and line or grease a muffin tin with coconut oil.
  • In a large mixing bowl, combine sweet potato, banana, eggs, cashew butter, and maple syrup (if using). Mix well.
  • In a separate bowl, combine coconut flour, baking soda, salt and spices. Mix well.
  • Gently mix your dry ingredients into the wet ingredients. Combine well. Fold in the "glory" ingredients, including carrots, ginger, apples, pecans and raisins. Make sure not to over mix.
  • Divide the batter between the prepared muffin cups. Fill about 2/3 of each cup.
  • Bake for 22 - 25 minutes. Use a toothpick to determine when ready. The toothpick should come out clean.
  • Remove the muffins from the tin and place on a cooling rack. Wait until completely cool before adding the Cashew Cream Icing on top. Enjoy!

Cashew Cream Frosting - Full recipe in this post.

    Notes

    1. Soak raisins in warm water for about 10 min to plump them up. Do this to make sure they won't affect the texture of the muffins.
    2. If you own a grater that has two sides use the side with larger holes for grating the apples and the smaller side for the carrots and ginger.
    3. The nutrition fact below does not include the frosting on top.
    Serving: 1g, Calories: 161kcal, Carbohydrates: 18g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 31mg, Sodium: 174mg, Fiber: 2g, Sugar: 9g

    The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.