• Paleo Morning Glory Muffins

    August 30, 2012

    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!



    • 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


    1. Preheat oven to 350*F.
    2. Combine all ingredients in a large mixing bowl and blend well.
    3. Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
    4. Bake for 28-30 minutes or until muffins are cooked all the way through.
    5. Allow to cool before serving.

    Makes 6 muffins

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    { 128 comments… read them below or add one }

    Lisa September 1, 2012 at 1:11 pm

    @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!


    connie August 8, 2015 at 9:17 pm

    was wondering how it would turn out with coconut flour, im trying to get use to using coconut flour I just cant adjust to the taste, it all depends on the almond meal, I think honeyville almond flour seems to work best with taste for me, cant wait to try this recipe….


    Arlene @ Adventures in Weight Loss September 2, 2012 at 3:36 am

    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?


    Tina September 2, 2012 at 9:12 am

    Hmm… I’m not sure, but they definitely wouldn’t taste as good! Let me know if you try ’em out!


    Chris Carpenter October 30, 2014 at 11:55 am

    @Arlene @ Adventures in Weight Loss: I made these last night without the honey and they are still amazing. I’m not a fan of sweet foods but the sweetness from the sweet potato was just enough!


    Lexi @ You, Me, & A World to See September 2, 2012 at 5:49 pm

    Yum! Love morning glory muffins :)


    Meg September 3, 2012 at 10:03 pm

    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!!!!!


    Julie September 3, 2012 at 11:10 pm

    I’m making these right now and the batter was crumbly… I hope that seems right.


    Pauline September 4, 2012 at 10:44 am

    We just started a paleo challenge today at our box. I brought these in for friends to try…they were a hit. Thanks!


    Bonnie September 10, 2012 at 11:01 pm

    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!


    Liz September 14, 2012 at 9:52 am

    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!


    Jenn October 10, 2014 at 1:28 pm

    @Liz: Did they freeze and defrost well?


    Laura September 30, 2012 at 10:32 am

    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!


    Tenny September 30, 2012 at 5:30 pm

    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.


    Tina September 30, 2012 at 5:37 pm

    Nice! Love the molasses idea!


    Candice@allthingsyogi.com October 1, 2012 at 2:06 pm

    Yay! Finally a muffin recipe that I can have! thanks for sharing.


    Kris October 1, 2012 at 11:17 pm

    Do you use sweetened or unsweetened coconut?


    Tina October 2, 2012 at 6:16 am

    Unsweetened, but sweetened would work if you like a more sweet muffin.


    Sara K October 2, 2012 at 1:18 pm

    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!!


    Hillary October 8, 2012 at 4:01 pm

    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!


    Alison October 10, 2012 at 9:46 am

    Has anyone used whole-wheat flour instead of almond?


    Roz January 23, 2013 at 1:48 am

    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!


    Tina January 23, 2013 at 7:27 am

    Thanks for the comment! :)


    Keshia November 6, 2012 at 11:39 am

    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!


    Irene November 8, 2012 at 12:13 am

    What other nuts can I used besides walnuts? Any suggestions or will they be just as good without nuts?


    Keshia November 8, 2012 at 7:44 pm


    I used crushed almonds and it was delicious. But you could also use pecans…or go nut free.


    David November 11, 2012 at 9:26 am

    WOW…these are good…I made them this AM!!


    Irene November 13, 2012 at 9:11 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!


    Tina November 13, 2012 at 9:16 am

    Sounds delicious! :)


    Karey @ Nutty About Health November 14, 2012 at 1:53 pm

    Oooh, those sound yummy! I especially like that they have walnut & coconut in them, yum! :)


    victoria January 10, 2013 at 5:42 pm

    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 :)


    Tina January 10, 2013 at 5:44 pm

    I roasted them then mashed them.


    victoria January 10, 2013 at 6:00 pm

    Perfect! thank you!


    Janet August 22, 2015 at 5:51 pm

    @victoria: I microwave 1 lg for 7 to 8 minutes. Perfect for this recipe.


    Melody January 14, 2013 at 12:28 pm

    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!


    Tina January 14, 2013 at 12:31 pm

    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! :)


    Melody January 14, 2013 at 12:42 pm

    @Tina: Thanks for your quick response! The moisture level seemed right, I’ll just keep playing with it. Trying a second batch right now.


    Christin February 28, 2013 at 4:47 am

    I just made these and I love them! I could never come up with my own recipes. You are so talented!=)


    Miriam April 5, 2013 at 6:53 pm

    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.


    Tina April 5, 2013 at 7:21 pm

    Yay! So glad to hear that!!


    Lindsey April 10, 2013 at 8:34 pm

    I will definitely make these again! I added chocolate chips to trick the kiddos a little and so YUM. Thank you!


    sara July 30, 2013 at 1:30 pm

    Wonderful recipe! I make these all the time. Do you have the nutritional facts for these?


    Jamie September 5, 2013 at 3:55 pm

    Good lord these are delicious. Was searching around for some kind of muffin to make with leftover sweet potato puree and took a chance. The only thing I changed was swapping maple syrup for honey, and pineapple chunks instead of walnuts (allergy). Because of that, they’re a tad too sweet, so I’ll just cut back on the sweetener next time! This recipe is a great base–perfect texture, and moist without being overly dense. I am imagining a bunch of different ways to do these!


    Anaclara October 21, 2013 at 8:52 am

    Hey! I’ve just made a batch of this… AMAZING! I’ve been going Paleo for just a week, but I was craving for something sweet, this was perfect.
    I actually made 6 big muffins and 6 tiny ones with this recipe, and they all turned out great.
    I was wondering, if I made them with coconut flour, how much would you say I should use? I’ve read some of the comments saying I should use a bit less because it absorbs more liquids… What do you think?


    sjimene January 25, 2014 at 12:19 am

    What’s the calories count or nutrient break down


    Emily February 4, 2014 at 12:20 pm

    do you mash the sweet potatoes and shred the carrots yourself?


    Laura February 5, 2014 at 12:41 pm

    Can this be doubled? Just curious since not all recipes double well. Can’t wait to try them!


    Debbie February 5, 2014 at 12:48 pm

    I don’t have almond flour at the present time. What amount of regular flour could I use?


    Marci February 5, 2014 at 10:49 pm

    Just made these and they’re wonderful! I omitted the walnuts, cut back a little on the honey and added a bit of organic grade B maple syrup – they’re great! Thank you for a delicious recipe! Next time I think I’ll cut back even more on the honey (the raisins add a lot of sweetness, so why not trim a few more calories, right!?)

    I also put the batter in the fridge for a good hour (because I had to run out unexpectedly)….they’re moist yummy, so I will put them in the fridge next time, too! Good to know in case you want to make the batter at night and bake them off in the morning .

    I had roasted sweet potatoes in my fridge from a couple days ago (in their skins). Popped off the skins, mashed them in and they were perfect. Just know you can do that step in advance.


    bec February 9, 2014 at 4:44 am

    Wow Thank you for this wonderful recipe. Made them today and they’re amazing! !! Was just wondering if you have any ideas of the calories per muffin? Thanks so much. Bec


    Patricia February 9, 2014 at 11:15 pm

    I work at HMS! What is this bakery you speak of? I MUST know where I can try these muffins you speak of! (In addition to trying yours ;))


    kathleen February 10, 2014 at 2:42 pm

    Can I use whole wheat flour instead of almond flour? Would I reduce the amount of flour if i use whole wheat? I also have barley flour, but not almond flour so I was wondering if i could make a switch. Has anyone tried it?


    Leigh February 20, 2014 at 1:29 pm

    Could you use Pumpkin instead of the sweet potato?


    Tina February 20, 2014 at 1:46 pm

    Possibly! 😄


    MRawls February 20, 2014 at 10:56 pm

    I made these tonight and they were fabulous!! I made a second batch (for my daughters who have nut allergies) with all purpose flour and no walnuts and they turned out great too! They were a bit more chewy than the original, but were a big hit with my girls. They never like any type of clean recipes I make but they loved these and asked for seconds! I may try to sneak in a few more shredded veggies or fruit in future recipes. 😉 Thank you so much!!


    Racheal March 3, 2014 at 3:22 pm

    Bless your beautiful soul for this recipe! I am new to the GF lifestyle and these are the first baked goods that taste “normal” to me. I doubled the recipe and followed it exactly. Next time I plan to add some shredded zucchini. :)


    Natasa March 21, 2014 at 10:00 pm

    Just made these and my little guy ate three after dinner. He loved them! It was “more, more” sure! I didn’t have almond flour so I just decided to use ground almonds and I used pecans instead of walnuts. They are likely more moist and dense then your version but so delicious! Thanks!


    Katie May 19, 2014 at 5:52 pm

    These look yummy. I will defiantly have a go. Can you freeze these? Thanks Katie


    Amanda September 23, 2014 at 5:01 pm

    Thanks for the great recipe!! For those interested, each muffin will have about 300 calories.


    Ashley October 3, 2014 at 6:08 pm

    I have been searching for YEARS for a grab-and-go breakfast that is grain-free and not gross! Can’t wait to try these!


    LCain January 6, 2015 at 12:06 pm

    These are fabulous!!!!!!


    Maeghan January 20, 2015 at 4:42 pm

    Great recipe! I just made these, but I doubled the recipe. I used large sized muffin cups and it made 17 of them. A couple other changes I made:
    Used only one tbsp of honey (they are plenty sweet from the raisins in my opinion)
    Used zucchini instead of carrots, and pecans instead of walnuts. And although I doubled it, I only used 3 eggs. I also swapped out half the almond flour for oat flour. No longer paleo but I personally can tolerate oats and don’t like to bake with an abundance of almond flour! Delicious :)


    Norma January 24, 2015 at 11:44 am

    These are very yummy, I have made them with regular flour & almond flour, since regular flour is more available & cheaper I will probably continue that way. I have made them 3 times, makes a dozen regular sizes, & 24 minis.


    joni March 24, 2015 at 1:57 pm


    I love morning glory muffins and can’t edit to try these. I having been cooking and baking paleo for about 4 years now and I love using sweet potato. But currently my daughter is on a candida diet and I need to modify a bit but I am stumped what to use instead of sweet potato. How about melted coconut oil? I assume much less too, but any guesses? Or what about palm shortening since it’s not liquid?? Thanks for your thoughts!


    Pam April 14, 2015 at 5:58 pm

    WOW! I baked three different grain-free snacks in one day about a week ago and I froze them all. I just tried these today. I was doing the happy dance! EXCELLENT in texture, flavor, sweetness. I am soooo in love with the coconut. I will have to double this recipe next time. My husband has found my stash. 😉


    Alex October 29, 2015 at 5:59 pm

    I made these today and they were delicious! I found I needed a little bit more cinnamon than stated to make the flavour really come through, maybe 2 or 3 teaspoons, but apart from that I followed the recipe exactly and they were fab. Will definitely be making these again!


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