When I worked at the Harvard School of Public Health, there was a little bakery in the Longwood Galleria that served delicious “Morning Glory” muffins, which were packed full of raisins, nuts, and other good stuff. They were HUGE, so I only treated myself to one every once in awhile, but it was a muffin I will never forget.
Randomly, last night, these “Morning Glory” muffins popped into my head. I hadn’t thought about them in years, but suddenly I really wanted one, so I had a little fun in the kitchen and came up with my own version. And I have to admit, in my 4.5 years of blogging, this is probably the best muffin I have ever created. In fact, they’re so good, only one is left this morning. Mal was a big fan!
Ingredients:
- 1/2 cup mashed sweet potato
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1/8 cup shredded carrot
- 2 eggs
- 3/4 cup almond flour
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
Directions:
- Preheat oven to 350*F.
- Combine all ingredients in a large mixing bowl and blend well.
- Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
- Bake for 28-30 minutes or until muffins are cooked all the way through.
- Allow to cool before serving.
Makes 6 muffins
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@Tina: I made these yesterday, and they are super yummy! I can’t believe they don’t have any butter or oil in them. I think the mashed sweet potato is the magic ingredient!
Also, just a note about cooking with coconut flour – it absorbs A LOT more liquid than other flours, so you if you are going to bake with it, you have to scale back the amount of flour significantly. I have had more success using part almond flour, part coconut flour, than using all coconut flour.
Thanks for the awesome recipe!
These look fantastic. Problem is, I’m in the middle of the Whole30, so no added sugars at all. What do you think would happen if I left out the honey?
Hmm… I’m not sure, but they definitely wouldn’t taste as good! Let me know if you try ‘em out!
Yum! Love morning glory muffins
Oh my goodness! I have my own Morning Glory Muffin story, too! My Mom makes the best ones and oh I love them SO much, but haven’t had them in years – they really are not healthy at all. But, thanks to YOU pretty lady I can try some morning glory muffins again! I am truly so excited to try these out!
Thank you, Tina!!!!!
I’m making these right now and the batter was crumbly… I hope that seems right.
We just started a paleo challenge today at our box. I brought these in for friends to try…they were a hit. Thanks!
GREAT recipe! Just wanted to say that I’m currently waiting for these to be done for some snacks/power meals throughout the week. I made them last week for a friend who took me to the airport and LOVED them so I’m making a new batch tonight.
Modified a little depending on what I had on hand (think banana for apple sauce, omitted coconut b/c I didn’t have it) but they still turned out great. I gave the recipe to several clients already – just wanted to say thanks, Tina!
You have done the virtually impossible-made my husband like something with sweet potato! I made a batch of these last night so I could have one in the morning with breakfast. He was skeptical, but tried one too. When I asked him what he thought, he gave me the sad puppy dog “I’m in trouble” face, which meant even though he knew he shouldn’t, he liked it. Thank you so much for the recipe. I hope they freeze well and will be happy to defrost them and find out!
Just made these this morning and they are so yummy!! I added more grated carrot and apple and only used one egg. I might make these for Thanksgiving to replace rolls – roast turkey, a green salad, and one of these muffins would make a really delicious, festive meal!
I love these muffins…I use coconut and almond flour as well as ground flax seed. I’ve tried it with sweet potato, pumpkin, and tonight I’m using butternut squash. I’ve also used a little molasses and honey, shredded carrot and zucchini, cinnamon and nutmeg, and raisins and apples. I use the same basic recipe and just play with it each time….I’ve been making them for a few weeks now, and have no plans to stop anytime soon.
Nice! Love the molasses idea!
Yay! Finally a muffin recipe that I can have! thanks for sharing.
Do you use sweetened or unsweetened coconut?
Unsweetened, but sweetened would work if you like a more sweet muffin.
I am hooked on these muffins! I have made endless batches for myself and for my family that can’t have gluten. I have been using pure canned pumpkin instead of sweet potatoes because it’s easy and I love pumpkin!!
Just made these! They turned out great! I also used pumpkin, added more carrot, added a chopped apple and omitted coconut and they turned out perfectly!
Has anyone used whole-wheat flour instead of almond?
This comment is from several months ago but I just made these tonight and I thought I’d reply for the sake of anyone else who comes across this recipe and is wondering the same thing!
I used 1.25 cups whole wheat flour instead and it was a chewier muffin, but that is what I prefer! I tried to look everywhere online for a conversion but I couldn’t find a consistent answer. One place said it was 1 for 1 and another place said use 1 cup whole wheat flour for every 1/4 cup of almond flour. Obviously 3 cups of flour would be way too much for this recipe so I just ended up eyeballing it based solely on moisture content. Seemed to work fine!
Thanks for the comment!
Thank you for this amazing recipe!!!! I made it this morning and it is the best muffin I’ve tried yet that’s paleo. I am on the 21 day sugar detox, so I had to omit the rasins and the honey and replace with 1 smashed gree-tipped banana. Topped with some warm coconut butter, it was amazing!!! Thank you!
What other nuts can I used besides walnuts? Any suggestions or will they be just as good without nuts?
@Irene:
I used crushed almonds and it was delicious. But you could also use pecans…or go nut free.
WOW…these are good…I made them this AM!!
Tina – this recipe is excellent. I made them yesterday for a quick breakfast option for my husband and I. We’re not followers of the paleo diet, but I like utilizing great recipes from various diets to meet our needs. And sweet potato is a staple in our household. I love that the fat comes from the almond flour and nuts. I did make a couple of swaps just based on what I currently had in my pantry/fridge:
- 1/4 cup grated apple (for carrot)
- coursely blended old-fashioned oats (for shredded coconut)
- maple syrup (for honey)
This muffin was dense and super moist – almost a cake like texture. It also had the perfect amount of sweetness – and I love the hint of sweet potato throughout.
Thank you for this recipe!
Sounds delicious!
Oooh, those sound yummy! I especially like that they have walnut & coconut in them, yum!
curious how you cooked the sweet potatoes? i read that you used leftovers. I normally roast my sweet potatoes whole and scoop out the middle. I have all my ingredients ready to go…hope you have a chance to answer
I roasted them then mashed them.
@Tina:
Perfect! thank you!
Just made these this morning and they taste amazing! They are a little crumbly and mine didn’t seem to rise or expand at all, so don’t really look like yours. I’ve never baked with almond flour before, not sure if that’s normal? They still taste excellent, but pretty much stayed the same shape that they were when I put them in the oven. Any suggestions?
P.S. I’m newly obsessed with your site. I’m a blogger who does CrossFit myself, so can appreciate your site on several levels. It is so clean and easy to navigate and your posts are so fun!
What type of almond flour did you use? It sounds like maybe there wasn’t enough moisture from the sweet potatoes and eggs. Did you use large eggs?
Welcome to CNC! Hope you enjoy reading about my CrossFit adventures!
@Tina: Thanks for your quick response! The moisture level seemed right, I’ll just keep playing with it. Trying a second batch right now.
I just made these and I love them! I could never come up with my own recipes. You are so talented!=)
I made these last night and they are fantastic! They tasted even better this morning for breakfast. I will definitely be adding this recipe to my regular rotation.
Yay! So glad to hear that!!
I will definitely make these again! I added chocolate chips to trick the kiddos a little and so YUM. Thank you!
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