If you’re looking for a wholesome, nutrient-packed breakfast or snack, these Paleo Morning Glory Muffins are perfect. They’re made with real food ingredients, naturally sweetened, and loaded with carrots, apples, and warm spices. Even better—they’re gluten-free, dairy-free, and refined sugar-free, making them a great option for anyone who wants a clean, healthy muffin that still tastes indulgent.
These muffins are soft, moist, and full of texture thanks to shredded carrots, juicy apple pieces, and crunchy walnuts. They’re a great make-ahead breakfast, meal prep snack, or even a healthier option to tuck into lunchboxes.
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Why You’ll Love These Morning Glory Muffins:
These Paleo Morning Glory Muffins are a healthy twist on a classic, filled with nourishing ingredients and warm fall flavors. Perfect for breakfast, snacks, or on-the-go fuel!
01. Paleo-friendly
Made without grains, dairy, or refined sugar.
02. Naturally sweetened
Maple syrup brings a touch of natural sweetness.
03. Refined Sugar-Free
Naturally sweetened with pure maple syrup.
04. Nutrient-dense
Packed with veggies, fruit, and healthy fats.
Ingredients You’ll Need
Wet Ingredients
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 2 eggs
- 1/4 cup almond milk (unsweetened)
Dry Ingredients
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 1 1/3 cups almond flour
- 2 cups shredded carrot
- 1 cup finely diced apple
- 1/2 cup chopped walnuts
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1 tsp baking powder*
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
*For paleo, use a grain free baking powder. I like this one from Amazon.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners or lightly grease with coconut oil.
- Prepare your mix-ins – peel and finely dice your apple, peel and shred carrots, and chop walnuts. Set aside.
- In a large mixing bowl, whisk together the melted coconut oil, maple syrup, eggs, almond milk, and vanilla until smooth.
- In a separate bowl, combine the dry ingredients: coconut flour, tapioca flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture, stirring until just combined.
- Add the shredded carrots, diced apple, and walnuts, and stir until evenly distributed.
- Divide the batter evenly into the prepared muffin tin (it should make about 12 muffins).
- Bake for 22–24 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
Meal Prep Friendly: Store in an airtight container at room temperature for 2–3 days, or freeze for up to a month.
More Recipe Recommendations:
Paleo Morning Glory Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners or lightly grease with coconut oil.
- Prepare mix-ins, peel and dice apple, peel and shred carrot and chop walnuts. Set aside.
- In a large mixing bowl, whisk together the melted coconut oil, maple syrup, eggs, almond milk, and vanilla until smooth.
- In a separate bowl, combine the dry ingredients: coconut flour, tapioca flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture, stirring until just combined.
- Add the shredded carrots, diced apple, and walnuts, and stir until evenly distributed.
- Divide the batter evenly into the prepared muffin tin (it should make about 12 muffins).
- Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.