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.
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.
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.
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?
PrintGrain Free Morning Glory Muffin
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.
- 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
- Preheat oven to 350F and line 8 muffin cups with paper liners.
- 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.
- 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).
- Add eggs and melted coconut oil and pulse a few times to incorporate. Fold in grated carrot just to combine.
- 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.
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
Rinki
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?
★★★★★
Laura Fuentes
Hi, you can definitely add maple syrup or honey, about 2 tablespoons, to the mix. It’s sweet already because of the raisins.
Angela
Can I substitute coconut oil with avocado oil or EVOO? I assume coconut oil is high in saturated fat and may raise cholesterol level.
Laura Fuentes
Absolutely! Butter or oil will also work.
Jaime Hardwick
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!
★★★★★
Laura Fuentes
I’m so glad you liked these Jaime! These muffins have my favorite texture of grain-free ones. Enjoy!
Lisa
I have a coconut allergy. What could I substitute for the oil and flour?
Laura Fuentes
Unfortunately, this recipe was not developed with a coconut flour substitute.
heather
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!
★★★★★
Laura Fuentes
Unfortunately not. I am so sorry.
Lynne Termetz
Almond flour or Buckwheat flour?
Lizzy
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!
★★★★★
Laura Fuentes
I’m so glad these worked out for you even with the substitutions!