• 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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    { 13 comments… read them below or add one }

    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 🙂


    Victoria February 20, 2016 at 4:16 pm

    @Maeghan: Thank you for sharing! I was wondering if they could be made with less sugar so your comment really helped 🙂


    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. 😉


    JB January 9, 2016 at 11:37 am

    When you baked and then froze these, how did you eat them again? Do they have to defrost naturally/microwave/oven??


    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!


    Weekpeak January 17, 2016 at 5:17 pm

    These are delicious! I’m allergic to all kinds of nuts, so I replaced the almond flour with buckwheat flower, and the walnuts with sunflower and pumkin sees. Still very good! See more at http://weekpeak.nl/2016/01/16/paleo-morning-glory-muffins/ #weekpeak


    Kimarah March 26, 2016 at 6:23 pm

    Hey! I checked out this recipe as a healthy breakfast on the go, and because I’m trying to keep track of what I’m eating I worked out the nutritional information. I thought I’d post it for anyone who wants:

    (Amount per serving based on 6 servings per batch)

    calories 418
    Total Fat 21 g
    Saturated Fat 7 g
    Monounsaturated Fat 1 g
    Polyunsaturated Fat 5 g
    Trans Fat 0 g
    Cholesterol 62 mg
    Sodium 42 mg
    Potassium 500 mg
    Total Carbohydrate 62 g
    Dietary Fiber 25 g
    Sugars 22 g
    Protein 9 g


    Jessica Starr May 10, 2016 at 4:57 pm

    I am finally leaving a comment. I’ve been making these for about a year now and they are AMAZING, even my kids love them. I just finished mixing up a quadruple batch so I can freeze lots of them. The kids pull them out of the freezer for easy breakfasts and packable lunch items. I love knowing these are packed full of nutritious goodness. A few substitutions I’ve tried (based on what I have around) that have been successful are subbing goji berries for raisins, pecans for walnuts, coconut sugar/stevia/maple syrup for the honey. Thank you for this recipe…it’s an official family favorite.


    Tina May 10, 2016 at 4:59 pm

    That’s so great to hear!!


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