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.
Delicious!
2½ cups (375 g) almond flour
1 tablespoon (15 ml) cinnamon
2 teaspoons (10 ml) 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 (5 ml) vanilla extract
- Preheat oven to 350°F (175°C) and grease a standard-sized muffin pan (12 cups (2880 ml)).
- Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
- In separate bowl, whisk eggs, honey, oil and vanilla extract together.
- Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
- Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes.
- When a toothpick inserted in the top of a muffin comes out clean, they are done.
- 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.
More Recipes You'll Love
Morning glory muffins pack grated carrot, apple, coconut, and raisins into a thick, spiced almond-flour batter that has fed this family for generations. The batter is stiff by design - a spatula is the only way to get it into the pan. They bake close to an hour and are hearty enough to be breakfast alone.
Pro Tips
- Expect a very thick batter - if it looks too dry to mix, you are doing it right, and a spatula handles it better than a spoon.
- Bake on the middle or upper rack; almond flour browns deeply on a low rack before the centers set.
- Cool the muffins in the pan 8-10 minutes first - almond flour muffins are fragile straight from the oven.
- This batter also makes a morning glory loaf; one large loaf needs about 45-60 minutes in the oven.
Frequently Asked Questions
Can I replace the raisins?
Yes - the recipe's variation swaps in a cup of chopped dates, and a teaspoon of orange zest adds extra zing.
Are these muffins freezer-friendly?
They freeze well for 2 months. Thaw overnight and warm gently in a 300F oven.
Why did they take so long to bake?
Almond flour plus all that fruit and coconut needs a full 40-50 minutes. Test with a toothpick at 40 and give them more time if needed.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a standard-sized muffin pan (12 cups).
- Combine almond flour, cinnamon, baking soda, and salt in large bowl.
- Add carrot, apple, coconut and raisins and combine well.
- Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
- When a toothpick inserted in the top of a muffin comes out clean, they are done.
- Cool muffins in pan for 8–10 minutes and then remove to a rack to finish cooling.
