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Grain Free Morning Glory Muffins

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Grain Free Morning Glory Muffins: dense, nutritious and keep you feeling full throughout the day. Great for breakfast on the go or to have as a snack.

I love these Grain Free Morning Glory Muffins because they’re dense, nutritious and keep me feeling full throughout the day. Check out how easy it is to make. All you need is a food processor or a blender, and the batter comes together quickly!

For days when we have no time to spare, my kids love to grab these muffins as a great snack. And while everyone loves regular Morning Glory Muffins (with grains), I had to come up with a grain-free version to satisfy all the dietary needs in our house.

image: One muffin in a tin lunchbox with halved boiled egg and grape tomatoes

This recipe was developed for my third cookbook, The Best Grain-Free Family Meals on the Planet.  For the book, I set out on a mission to come up with the perfect recipe and oh boy, I did it!

How to Make Morning Glory Muffins

I even made it easier and faster to prepare by making it a “food processor” or “blender” recipe. Because let’s face it, we’re all super busy these days and the less intimidating a recipe is, the more likely you are to try it.

image: muffin tin with freshly baked muffins. Glass bowl of muffin batter in back of photo

I usually start by tossing all of the ingredients into the machine and scooping the batter into a lined muffin tin. If you don’t have a muffin tin, this recipe is also yummy in a grain free loaf pan. After they’re done, it’s rare that we’ll have leftovers, but if we do, I’ll pack them in lunch boxes or freeze the muffins.

Overall, these muffins are fantastic because of their adaptability. If you don’t have raisins, try cranberries or dates. No walnuts? How about some almonds or pecans? Anything goes, just make sure to keep the measurements the same.

image: Two muffins in a tin lunchbox with a halved boiled egg and grape tomatoes

If you feel inspired by this grain-free recipe and need more inspiration on how to cook healthy family meals check out the Family KickStart Program.

It’s a great source for providing fresh foods and filling recipes that taste just as great as a traditional diet, if not even tastier!

Plus, you’ll find recipes and resources to help you eliminated processed foods and sugars without sacrificing any of the flavors your family loves.

And it all starts with muffins… What is your favorite breakfast muffin?

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Grain Free Morning Glory Muffin

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★★★★★

5 from 4 reviews

These grain free morning glory muffins are super easy to make since the blender or food processor does all the work! They are paleo and gluten-free.

  • Author: Laura Fuentes
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 8 muffins
  • Category: Muffins
  • Cuisine: Breakfast
  • Diet: Gluten Free

Ingredients

  • ½ cup flax meal
  • ¼ cup walnuts
  • 1 tablespoon coconut flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup raisins
  • 3 large eggs
  • 2 tablespoons coconut oil, melted
  • ¼ cup grated carrot (about 1 large carrot)

Instructions

  1. Preheat oven to 350F and line 8 muffin cups with paper liners.
  2. In a food processor, combine flax meal, walnuts, and coconut flour until it resembles coarse sand. Add baking soda, salt, and cinnamon; pulse a few times to combine.
  3. Add raisins and pulse, until they are chopped and incorporated into mixture (you are not trying to make a paste, just a coarse dough of sorts).
  4. Add eggs and melted coconut oil and pulse a few times to incorporate. Fold in grated carrot just to combine.
  5. Spoon in about ¼ cup of muffin batter into prepared muffin cups. Bake 22 minutes, or until toothpick comes out clean. Allow muffins to cool for 45 minutes prior to eating.

Equipment

Best Grain-Free Meals on the Planet

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LunchBots

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Mixing Bowls

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Measuring Cups

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Notes

Allergy Friendly: Substitute ¼ cup walnuts with ¼ cup sunflower seeds + 1 teaspoon additional melted coconut oil.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 179
  • Sugar: 7.4g
  • Sodium: 154.7mg
  • Fat: 12.1g
  • Saturated Fat: 4.1g
  • Carbohydrates: 14.1g
  • Fiber: 4.3g
  • Protein: 5.5g
  • Cholesterol: 69.8mg

Did you make this recipe?

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rinki

    June 13, 2022 at 2:45 pm

    These morning glory muffins look great will try to make them soon. Can we add honey or maple syrup in the mix for a sweetness hint?

    ★★★★★

    Reply
    • Laura Fuentes

      June 13, 2022 at 5:47 pm

      Hi, you can definitely add maple syrup or honey, about 2 tablespoons, to the mix. It’s sweet already because of the raisins.

      Reply
  2. Angela

    April 28, 2021 at 3:50 pm

    Can I substitute coconut oil with avocado oil or EVOO? I assume coconut oil is high in saturated fat and may raise cholesterol level.

    Reply
    • Laura Fuentes

      April 28, 2021 at 6:56 pm

      Absolutely! Butter or oil will also work.

      Reply
  3. Jaime Hardwick

    November 17, 2017 at 2:36 pm

    I made these today and they turned out great. The texture is perfect. What a relief to get a recipe that doesn’t use almond flour, maple syrup and honey. They aren’t especially sweet, but drizzled just a bit of honey on the muffin and it hit the spot. Thanks for the great recipe!

    ★★★★★

    Reply
    • Laura Fuentes

      November 19, 2017 at 2:07 pm

      I’m so glad you liked these Jaime! These muffins have my favorite texture of grain-free ones. Enjoy!

      Reply
  4. Lisa

    July 24, 2017 at 9:11 pm

    I have a coconut allergy. What could I substitute for the oil and flour?

    Reply
    • Laura Fuentes

      July 25, 2017 at 1:39 pm

      Unfortunately, this recipe was not developed with a coconut flour substitute.

      Reply
  5. heather

    July 24, 2017 at 7:59 pm

    Wow, such a great recipe!!Can’t wait to try it! Is there any substitute for the coconut flour? Just found out my daughter has a food sensitivity to it 🙁

    Thanks so much!

    ★★★★★

    Reply
    • Laura Fuentes

      July 25, 2017 at 1:39 pm

      Unfortunately not. I am so sorry.

      Reply
    • Lynne Termetz

      December 05, 2018 at 3:06 pm

      Almond flour or Buckwheat flour?

      Reply
    • Lizzy

      October 15, 2021 at 9:32 pm

      I tried these when my daughter’s friend came for a sleepover. I only had tapioca starch so I did a 1:1 substitute for the coconut flour. The muffins look different than Laura’s (more smooth and glossy), but they have the fluffy bread-like texture of a normal muffin. They were excellent!

      ★★★★★

      Reply
      • Laura Fuentes

        October 25, 2021 at 4:54 pm

        I’m so glad these worked out for you even with the substitutions!

        Reply

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