Good Morning Muffins are one of our favorite snacks to have around. It seems that every day someone is eating one of these delicious muffins. I make a batch of these each week in order to keep a constant supply of them in the freezer! They are the perfect paleo-friendly meal on the go for our mostly health-conscious family. Made with almond flour, apples, carrots and cinnamon, they are full of flavor and yet contain no energy sapping sugar!
About a year ago, my husband and I decided to try a Paleo-friendly diet for 40 days. It was about day two when I realized I could not possibly live without bread or something baked! That’s when I stumbled upon this amazing recipe for Morning Glory Muffins by Julie and Doug Mayfield at PaleoComfortFoods.com. Although perfectly satisfying in its original form, I adapted their recipe to suit our tastes and to use the ingredients I usually have on hand.
Here’s what you need: Almond Flour, baking soda, salt, cinnamon, nutmeg, eggs, vanilla, avocado oil, honey, carrots, apples, and raisins
The first step is to put the dry ingredients in a mixing bowl.
Use a mixer or a whisk to combine the dry ingredients.
Next, add 2 cups of grated carrots and 2 cups of grated apple.
Mix these together.
Crack two eggs into a small bowl and add the vanilla.
Note: I use pasteurized eggs when I bake. I know that I probably don’t need to do this, but I have a daughter who likes to eat raw dough and I’d rather be safe than sorry!
Just whisk these together like this. And then pour the egg mixture into the mixing bowl with what you have already.
Add in the raisins.
And mix it all together until it looks like this…
Scoop the batter into a greased, non-stick muffin tin.
Note: I confess that I use PAM cooking spray! I know, if I want make the truly paleo-friendly choice, I would use maybe hand-pumped avocado oil or some other perfectly paleo oil. I guess it’s an easy enough switch. Next, batch…
I also recommend using an ice cream scoop to scoop out the batter. It saves on time and mess!
One recipe will make 12 muffins. Now when I get to this point, what I’d really like to do is sprinkle on some organic turbinado sugar, for some sweetness and crunch…but I don’t do it. I save that sugary-goodness for our Whole Wheat Banana Muffins recipe!
And when they look like this; all warm and irresistably cinnamony, I’d love to slather on some butter. And I sometimes do! Maybe some honey would be just as good… I guess I’m going to try to eat as healthy as I can without going too crazy!
- 2½ cups Almond Flour
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- 1 tablespoon Cinnamon
- ¼ teaspoon Nutmeg
- 2 Eggs
- 1 teaspoon Vanilla
- ½ cup Avocado Oil
- 3 tablespoons Honey
- 1 tablespoon Coconut Nectar
- 2 cups grated Carrots
- 2 cups grated Apple
- 1 cup Raisins
- Whisk together all dry ingredients in a medium mixing bowl.
- In a separate bowl, whisk together eggs, vanilla, avocado oil, honey, and coconut nectar.
- Mix the preceding wet and dry ingredients together.
- Next, add the carrots, apples, and raisins until just combined. This will produce a thick batter.
- Scoop batter into greased muffin tin and bake.