These healthy Morning Glory Muffins are fluffy, sweet and so delicious! This breakfast treat is loaded with fresh carrots, apples, ginger, raisins, and nuts. To make it even better this easy recipe is also paleo, gluten-free, dairy-free, and sugar-free.Again, I am blurring the line between desserts and breakfast. I mean, why not!? 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.
Paleo, Gluten-Free Morning Glory MuffinsMorning Glory Muffins are usually pretty healthy already. I love having them 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 paleo, gluten-free, and refined sugar-free! Instead of the traditional wheat flour, I used coconut flour, which makes them paleo 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 healthy and satisfying breakfast!
All the goodies inside of these paleo MuffinsThis 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!
Why I love this healthy Morning Glory Muffin RecipeThey are not only paleo, gluten-free, dairy-free, and refined sugar-free, they are also super easy to make. 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 cakeWant 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 Paleo Morning Glory Muffins.
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)
this is how you make the frostingFirstly, pulse everything in a food processor. Secondly, refrigerate for about an hour to let it set. Then you can either use a piping bag or a spoon to ice the paleo breakfast muffins.
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 paleo Morning Glory MuffinsYou 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. Last but not least, scroll down to check out the full recipe for these paleo, dairy-free 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’m looking forward to seeing your creations! 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.
You may also love these Dessert for Breakfast Recipe:
Paleo Morning Glory Muffin
- 1 cup mashed cooked sweet potato
- 1/2 cup mashed ripe banana
- 2 eggs
- 1/2 cup cashew butter
- 3 tbsp maple syrup optional
- 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
- 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
- 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.
- 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.
- 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.
- The nutrition fact below does not include the frosting on top.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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.