Paleo Almond Flour Morning Glory Muffins
These muffins are the kind of breakfast that makes waking up early feel completely worth it. Packed with shredded carrot, shredded apple, unsweetened coconut, raisins, and optional walnuts, every bite is loaded with natural sweetness, warm spice, and satisfying texture. Almond flour and coconut flour replace conventional wheat flour entirely, so you get a tender, moist crumb without any grains or refined ingredients sneaking in. Maple syrup and coconut oil handle the sweetening and fat, keeping everything squarely in whole-food territory. A splash of apple cider vinegar in the batter is a smart trick that reacts with the baking soda to give these grain-free muffins a proper lift. The recipe makes a full dozen, so you can bake a batch on Sunday and have a grab-and-go breakfast ready all week long. They cool beautifully on a wire rack and hold up well, making them just as good on day three as they are fresh from the oven.
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Learn more →Ingredients
12 servings
For the batter
- 2 cups almond flour
- ¼ cup coconut flour
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp fine sea salt
- 3 large eggs
- ⅓ cup maple syrup
- ⅓ cup coconut oil, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1 tbsp apple cider vinegar
- 1 ½ cups shredded carrot (about 3 medium carrots)
- 1 cup shredded apple, squeezed dry (about 1 large apple)
- ½ cup unsweetened shredded coconut
- ½ cup raisins
- ½ cup raw walnuts, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or grease each cup well with coconut oil.
- 2
In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, ginger, and salt until evenly combined with no lumps.
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