Paleo Morning Glory Muffins Recipes

PALEO MORNING GLORY MUFFINS {GLUTEN-FREE, DAIRY-FREE}

Steps:

• Preheat your oven to 350° F and line 2 muffins pans with 15 parchment liners.
• In a large bowl, mix together the almond flour, flaxseed meal, baking soda, baking powder, cinnamon and salt, set aside.
• In a separate mixing bowl, whisk together the eggs, sugar, syrup or honey, coconut oil, applesauce, orange zest and juice and vanilla until smooth. Fold in the grated carrots and apples (after squeezing out as much water as possible) then gently stir the dry ingredients into the wet until no flour spots show.
• Fold in the raisins and pecans, then fill the muffin liners just above the top, (batter will be thick). You will make 14-15 muffins. Bake for 23-28 minutes, until golden brown on top and set in the center. A toothpick inserted near the center of a muffin should come out with a few crumbs.
• Allow the muffin pan to cool on a wire rack for 10 minutes, then carefully remove the muffins from the pan (in their liners) and continue to cool to room temperature. Store muffins at room temperature for the first day (loosely covered) then in the refrigerator for up to 5 days. Enjoy!

GRAIN-FREE MORNING GLORY MUFFINS (PALEO)

Steps:

• Preheat the oven to 350 degrees F and line a 12-muffin tray with baking cups.
• Whisk together the mashed sweet potato, eggs, maple syrup, vanilla extract, grated carrot, apple, and ginger until well-combined (wet ingredients).
• In a seperate mixing bowl, stir together the almond flour, shredded coconut, raisins, walnuts, cinnamon, baking powder, baking soda, and salt (dry ingredients).
• Pour the dry mixture into the bowl with the wet mixture and stir well until a thick batter forms.
• using an ice cream scoop or small measuring cup, scoop batter into the lined muffin tray, filling the cups 3/4 of the way up.
• Place muffin tray on the center rack in the preheated oven and bake for 30 to 35 minutes, until muffins test clean when poked with a toothpick.
• Allow muffins to cool at least 20 minutes before mowing them down

PALEO MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
• In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, almond milk, vanilla extract and ⅓ cup almond butter until fully combined.
• Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the shredded carrots, toasted pecans, and raisins.
• Divide the batter between the prepared muffin tins.
• Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
• Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.

PALEO MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 375°F. Lightly grease eight cups of a muffin pan, or line them with papers and spray the insides of the papers.
• Place the raisins in a small bowl and cover them with hot water. Set them aside to soak while you assemble the rest of the batter.
• In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
• Stir in the shredded carrots, apples, coconut, and nuts.
• Mix in the eggs, oil, and vanilla.
• Drain the raisins thoroughly and stir them in.
• Divide the batter equally among 8 wells of the prepared pan, filling them almost full. Sprinkle with nuts, if desired.
• Bake the muffins for 18-20 minutes, until they're slightly domed (they won't rise much) and centers are slightly firm or a toothpick inserted in the center comes out clean.
• Remove the muffins from the oven and let them cool for 5 minutes in the pan on a rack before transferring a wire rack to cool completely.
• Store muffins in a covered container at room temperature for up to two days or freeze for longer storage.