Last Updated on March 7, 2026 by Deliciously Organic Editor
I have fond memories of my Mom making Morning Glory Muffins for our family when I was a kid. I’ve missed having these muffins, so I recreated my Mom’s recipe using grain-free ingredients!
These nutrient-dense muffins are packed with vegetables, fruits, nuts and spices. They’re very filing and a nice treat for breakfast.
These muffins freeze well and I recommend reheating in the oven so you’ll have that just-baked-in-the-oven texture.
Here are some other grain-free muffin recipes you might enjoy:
Strawberry Lemonade Muffins
Blueberry Streusel Muffins
Lemon Poppyseed Muffins
Coconut Pecan Muffins
Morning Glory Muffins (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Makes 2 dozen
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Paleo
Ingredients
Units
- 2 1/3 cups almond flour
- 4 tablespoons coconut flour
- 1 teaspoon unflavored gelatin
- 1 teaspoon baking powder
- 1 teaspoon Celtic sea salt
- 1 tablespoon ground cinnamon
- 2 cups grated carrots
- 1 grated large apple (I used Pink Lady)
- 1/2 cup shredded, unsweetened coconut
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1 cup crushed pineapple
- 3 large eggs, beaten
- 3/4 cup [palm shortening|https://healthytraditions.com/healthytraditions/traditional-food/edible-oils/palm-shortening.html
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Stir together almond flour, coconut flour, gelatin, baking powder, sea salt, cinnamon, carrots, apple, coconut, raisins, and pecans in a large mixing bowl. In a separate bowl, whisk together the pineapple, eggs, palm shortening and vanilla. Add the wet ingredients to the dry ingredients and stir until incorporated. Spoon the batter into a muffin tin lined with baking cups. Bake for 30-35 minutes until golden brown. Serve warm.
Nutrition
- Serving Size: 1
Photo Credit: Becky Winkler
Can coconut oil be subbed for palm shortening? If so, should it be in its liquid state?
I haven’t tested the recipe with coconut oil, so I can’t say for sure, but I think it might work.
Carrie,
I participated in the webinar yesterday, and would like to sign up, but can’t see where/how to do that. Help???
I have heard that almond flour isn’t good to use as you are eating way too many almonds the flour form. It sounds like it makes sense. I guess once in a great while you could eat that many almonds but maybe not often and not give to kids.
I know that sugar is an anti-inflammatory which I am trying to cut back on but I see your recipes call for honey and one had ketchup
Do you have any recipes that are lie sugar?
I’m not sure what “lie sugar” is. I do use moderate amounts of raw honey, maple syrup, homemade ketchup, etc. in my recipes.
Trying this recipe today. How did you get the shortening to mix in? Mine was lumpy. I tried searching the internet but found nothing about how to use.
Thank you for all of your recipes, can’t wait to try more.
Debbie
I usually melt it if it’s cold.
Thank you, it was room temp. I wasn’t sure if I was suppose to beat with a mixer like we did lard when I was a kid. I must have done something wrong, no taste. I know that isn’t how your recipes normally are. Going to try the blueberry muffins today.
Can more carrots or apple be subbed for the pineapple or…?
Thank you for all the wonderful information you offer each week.