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Paleo Morning Glory Muffins (Grain Free/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Egg Free)

Muffins You’ll Love More Than Any Coffee Shop!

Since this was my first day off since being back, I wanted to make myself some muffins. I do have a regular Morning Glory Muffin recipe, but I’ve been making these ones lately and they are great! They’re even egg free! I hope you enjoy them as much as I do! I am enjoying these delicious paleo morning glory muffins too!

When You Have Food Allergies, Pay Attention To Ingredients

We were away enjoying the warmth and sunshine! It was really nice to just get away for a week. Although I did bring some snacks with me such as cookies, nuts and crackers, I obviously wasn’t able to eat any of the morning biscuits, scones or other treats that they had on the resort.

I was lucky that I only had one reaction, which was completely my own fault. Normally we go to the buffet. I love going to the buffet because I can pick out all the plain meats, vegetables and fruits that they have. Unfortunately, we decided to go to one of the a la carts. Not only did I not ask what was in the beef dish but I also didn’t bring my glasses. I didn’t see the mushroom until it was too late. I thought that maybe I wouldn’t react any more. It had been five years since I’d had a mushroom. I was wrong. I was down and out for almost twenty hours. After that day it was back to the buffet for me and the rest of the trip was great!

Paleo-Morning-Glory Muffins

 

Paleo Morning Glory Muffins (Grain Free/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Egg Free)

2 c. almond flour/meal*

1/2 c. arrowroot starch

1/4 c. ground flax

2 tsp. baking powder

1/2 tsp. baking soda

3 tsp. ground cinnamon

1/2 tsp. sea salt

1/2 c. each of chopped walnuts, raisins, and unsweetened coconut

2 c. grated carrots

1 c. grated apple

1/2 c. maple syrup (honey if desired if not vegan)

1/3 c. coconut oil

1/3 c. unsweetened apple sauce

Preheat oven to 400 degrees

In a medium sized bowl, whisk together almond flour, tapioca starch, flax, baking powder, baking soda, cinnamon, salt, walnuts, raisins, and coconut. Set aside. In a large bowl, stir together grated carrot, apple, apple sauce, coconut oil and maple syrup. Add in dry ingredients and stir until mixed thoroughly. Scoop into greased muffin tins. Bake for 20-22 minutes or until toothpick comes out clean. Makes 12 muffins.

Freezes well.

*The difference between almond flour and almond meal: Almond flour ground finer than almond meal. 

Paleo Morning-Glory Muffins

You may also enjoy:

Spiced Apple Grain Free Scones

Double Chocolate Zucchini Muffins

Healthy Banana Muffins

Shared On: Fat Tuesday , Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Corn Free Everyday, Gluten Free Fridays, Real Food Recipes

 

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32 Comments

  4. Hi Sandi, We’re neighbors at the Gluten Free Fridays link up. These look wonderful and are so packed with goodness; I’m always on the lookout for egg free recipes especially for one of my sons who is slightly allergic to eggs. Thanks!

    1. Thanks Barbara! I’ve really had to limit my eggs in baking these days, so that’s why I’m coming up with more egg free recipes… There are even more on here that your son would like as well.

  6. Your muffins look awesome!

    So sorry about your allergic reaction. I’m not allergic to anything (that I know of), but have seen my husband go through the same thing many times, so I kind of feel your pain. 🙁

    Thanks for linking up to Waste Not Want Not Wednesday!

    1. Thanks Elise! Not that is makes it better but I am used to having the reactions. You do what you can to avoid them but….

  7. Ugh, sorry to hear about your mushroom attack, that sucks! We’ll be traveling Europe for a whole month soon and I’m a little worried about accidentally eating something, but fingers crossed it’ll be ok. Your muffins look great, and I’m featuring them tonight on Waste Not Want Not Wednesday 🙂

    1. I hope your Europe trip will not have any hitches food wise. 🙂 One thing I can say about my experience is watch your food closely and ask questions!
      Thanks for the feature Danielle!!

  8. These look really good! Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

  9. These muffins are so delicious…and hearty! Each muffin is like a healthy, not too sweet little carrot cake…my favorite! The recipe makes a lot of batter so these are filling.

    Thank you for a delicious egg free muffin!

  10. Would it be okay to use golden raisins in this? Don’t care for regular raisins mixed into cooked things. I’m just funny about that.

  13. I found your recipe and could not wait to try it. I am “free” of a lot of things right now and breakfast is my hardest meal, as I need a more traditional breakfast (no eggs, dairy, grains, nightshades makes that quite hard). I made this last night and they were simply amazing, even my husband really enjoyed them. I used arrowroot instead of tapioca and chia instead of flax because that’s what I had. I also eliminated the maple syrup as I am avoiding added sugars and to me it was not even needed. Thank you so much for posting these!

    1. Thank you so much Stephanie! I am very happy that you were able to adapt them and that you enjoyed them!

  15. These were delicious!!! I feel like I’m cheating!

    I used a 1/4 cup of honey instead and I found it still on the sweeter side, would this recipe still work without honey or maple syrup?

    1. I’m so glad that you enjoyed them! I’ve never tried them without sweetener. Maybe go down to 1/8 of a cup first.

    1. Thanks Michelle!! I am so very glad that you and your very few like them!!