Paleo Morning Glory Muffins

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


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When I worked in an office, there was a little bakery down the street that served delicious morning glory muffins packed full of raisins, nuts, and other good stuff. I had a little fun in the kitchen and came up with my own version. Make good mornings great with Paleo Morning Glory Muffins!

When I worked in an office, there was a little bakery down the street that served delicious morning glory muffins. Each one was packed full of raisins, nuts, and other good stuff. They were HUGE, so I only treated myself to one every once in a while, but it was a muffin I will never forget.

Randomly, those morning glory muffins popped into my head. I hadn’t thought about them in years, but suddenly I really wanted one. I had a little fun in the kitchen and came up with my own version. In 10+ years of blogging, this is probably the best muffin I have ever created. In fact, it’s THE most popular recipe on CNC to date. I hope you love this morning glory muffin recipe too! If you’re looking from additional Paleo recipes, these are some of my favorites!

Paleo Morning Glory Muffins;; photo of paleo morning glory muffins

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Paleo Morning Glory Muffins

  • Author: Tina
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: breakfast



1/2c mashed sweet potato

1/2c shredded coconut

1/2c raisins

1/2c chopped walnuts

1/4c honey

1/8c shredded carrots

2 eggs

3/4c almond flour

1 tsp cinnamon

1 tsp vanilla extract

1 tsp baking powder


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


  • Serving Size: 1
  • Fat: 22
  • Carbohydrates: 30
  • Protein: 8

Keywords: snack, breakfast, paleo

This post was originally published on August 30, 2012 and updated on October 25, 2018. 

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  1. Was looking for a healthy grab and go breakfast because I never seem to be able to get out the door early enough in the morning.
    These look super tasty and healthier than many other grab and go options. With that said, pardon my ignorance, but how does one get mashed sweet potatoes?
    Is it as simple as buy sweet potato, boil, mash/puree?
    Roughly how many sweet potatoes would make 1/2 cup?

  2. These muffins are amazing. I cut a Medium sized sweet potato into chunks and boiled them until I could cut them with a knife. Not too soft. I then mashed them. I did double the recipe as six of these is not enough as you will find out when you make them.

  3. Love these! I switched the amounts on the raisins and coconut just for cost savings. They were great. Made 4 batches. They froze great too.
    I made them a second time and added some pineapple into the mix. These are just great.
    I was surprised that there is no oil in this, but it works.

  4. Oh my gosh. These are incredible!!! I threw a handful of ground flax in the batter for good measure. Thank you – this will be a recipe on repeat and one that I’ll play around with for variations (maybe trying banana instead of sweet potato?)

    1. What size muffin tins do you make these in? The larger size tin or the smaller size 12 tin muffin pan?

  5. Food allergies are a pain, and not being much of an egg fan, I was looking for a healthy, easy, to make, no fuss breakfast option. These ticked all the boxes and hit the spot awesomely! I made mine using silicone muffin cups in my airfryer so I got 8 from my batch (i didn’t have enough raisins, but I had a bit more carrots than required amount and added some pineapple after reading a previous comment). They were done in 15 min flat and made the kitchen smell delicious as they were baking. They tasted delicious too and are quite filling. Definitely a recipe I’ll make again

  6. By far, my favorite muffin recipe! I’ve been making them for years, and they’re so delicious and filling!

  7. These are in the oven right now. Just put my son down for a nap and was itching to bake something. Your email was perfect timing. 🙂 Can’t wait to try them!

  8. These muffins were absolutely showstoppers. My gluten-free friend adored them and so did all of the other people who ate them (who weren’t even gluten free!)!!

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