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These healthy Morning Glory Muffins are fluffy, sweet and so delicious. They are loaded with fresh carrots, apples, ginger, raisins, and nuts. They are perfect to enjoy as glorious dessert or satisfying breakfast. I also made a simple chai coconut cream to top it off. This morning glory muffin recipe is also paleo, gluten-free, dairy-free and so easy to make.
Again, I am blurring the line between desserts and breakfast.
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 have to whip up a batch of my favorite morning glory muffin.
Paleo Gluten Free Morning Glory Muffin Recipe
Morning Glory Muffins are usually pretty healthy already. I love having them for on-the-go breakfast or as dessert with a fat scoop of ice cream on top.
I made my version of morning glory muffins paleo and gluten free!
Instead of wheat flour, I substituted it with coconut flour. Additionally, I used sweet potato and ripe banana to sweeten them instead of refined added sugar.
All the goodies inside of these Morning Glory Muffins
This muffin recipe is loaded with delicious goodies.
It’s like a kitchen sink full of grated apples, carrots, ginger, walnuts, raisins (I have to live up to my Shuangy’s Kitchen Sink reputation).
All in ONE bite.
It will definitely be a mouthful when you bite into these glory muffins.
In the morning.
Why I love this Morning Glory Muffin Recipe
They are not only paleo, gluten-free and healthy good for you muffins, but also super easy to make.
The carrots, apples, and ginger crating part may get a little messy. But all you need is to throw these ingredients in one bowl.
Mix it up.
A Simple Dairy-Free Coconut Cashew Cream “Icing”
Want to spice things up?
I am all about simple recipes. But sometimes, we can all be a little extra.
I whipped up some simple Chai Coconut Cream to “Ice” these morning glory muffins.
Here is how you do it:
- 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 and glorious breakfast muffins.
Firstly, pulse everything in a food processor.
Secondly, refrigerate for about an hour to harden it.
Then you can either use an icing pumped or use a spoon to “ice” the muffins.
Make sure the muffins are cooled down properly (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 the fridge for up to a week.
They also freeze well. The coconut cream icing taste like ice cream after freezing.
Last but not least, scroll down to check out the full recipe for these paleo and gluten-free Morning Glory Muffins. They are healthy, delicious and so perfect to enjoy as a breakfast on the go or a satisfying dessert.
Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseasts
Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
- 1 cup cooked sweet potato (mashed)
- 1/2 cup mashed ripe banana (about 1 banana)
- 2 eggs
- 1/2 cup cashew butter
- 1/4 cup coconut flour
- 1 tsp baking soda
- pinches salt
- 3 tbsp maple syrup (optional)
- 3/4 cup grated fresh carrots
- 1 tbsp grated fresh ginger (optional)
- 1/3 cup grated fresh apples
- 1/3 cup chopped pecans
- 1/4 cup raisins (soaked)
- 1 tsp cinnamon
- 1/4 tsp all spices
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- Preheat the oven to 350 F.
- Line a muffin pan with paper liners and/or grease with coconut oil
- In a mixing bowl, combine sweet potato, banana, egg, cashew butter. Mix well.
- Add coconut flour, baking soda and "glory" spices. Mix well. Then fold in the "glory" goodies
- Divide the batter among the prepared muffin cups.
- Bake 22 - 25 minutes. Use a tooth pick to insert into the center of a muffin to make sure it comes out clean.
- Remove from the oven and let it cool completely before adding Cashew Cream "icing" on top. Enjoy!
Cashew Cream Frosting - Full recipe in this post.
- Soak raisins in warm water for about 10 min to "plump" them up. So it won't affect the texture of the muffins themselves.
- If you own a grater that has two sides. Use the side with larger holes for grating the apples.
- The nutrition fact below does not include the frosting on top.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 161Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 174mgCarbohydrates: 18gFiber: 2gSugar: 9gProtein: 4g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.
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