Morning glory muffins

This recipe wasn’t in any cookbook. Mom copied this one off the old sheet of paper that was passed down to her years ago. Obviously I doctored it up a bit to make it gluten free. It has brought smiles to the faces of the Mayfield household for years. I turned the muffins into mini-loaves a few years back and gave them out as Christmas presents to friends and neighbors. The batter for this will be very thick. You may have to use a spoon or spatula to get it all in the muffin pan.


2½ cups (375 g) almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
½ teaspoon salt
2 cups (100 g) carrots, grated
1 large apple, peeled, cored and grated
1 cup (75g) shredded coconut
1 cup (150 g) raisins
3 large eggs
2 tablespoons honey (optional)
½ cup (125 mL) coconut or avocado oil
1 teaspoon vanilla extract

  1. Preheat oven to 350°F (175°C) and grease a standard-sized muffin pan (12 cups).
  2. Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
  3. In separate bowl, whisk eggs, honey, oil and vanilla extract together.
  4. Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
  5. Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes.
  6. When a toothpick inserted in the top of a muffin comes out clean, they are done.
  7. Cool muffins in pan for 8–10 minutes and then remove to a rack to finish cooling.

Variations—Add in a teaspoon of orange zest for some extra zing. You can also replace raisins with a cup of chopped dates. This batter can also be used to make a morning glory loaf. This will make one really large loaf, or two smaller loaves. Just increase your baking time to approximately 45–60 minutes.

Tips & Tricks—The smaller you can grate the carrot/apple the better. These muffins tend to end up a bit moister if you allow the batter to sit for 30–60 minutes before spooning into the muffin pan.