Paleo Morning Glory Muffins

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. 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 🙂

  2. 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.

  3. Hi!

    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!

  4. 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. 😉

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

  5. 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!

  6. 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

  7. 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.

  8. Hi Tina

    These ‘Morning Glory’ muffins looks delicious! Seriously they do, my mouth is watering just looking at them. And they are low carb too.

    I’ve not had muffins in a long time since I am on a low carb lifestyle, but at least now i have the option to have these muffins for tea rather than my usual dark chocolate or pork scratch.

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