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Morning Glory Breakfast Muffins (Paleo, Vegan + Nut-Free option)

If you’re looking for a hearty breakfast muffin these Paleo + Vegan morning glory muffins are going to be a new favorite. We used pecans in them, but the nuts are entirely optional, so they can easily be made nut-free. And what’s great is that you can meal prep them on Sunday and have them readily available for the work week, and you can even freeze them to take just one or two out at a time as well.

Horizontal overhead image of morning glory breakfast muffins spread out on marble with dried apples, raisins and pecans sprinkled around.

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These muffins look loaded – What’s in them?

Morning glory muffins are typically loaded full of dried and fresh fruits, carrots, nuts, seeds, spices and really anything else that sounds good. Sometimes they have oats in them (not Paleo, but you can add gluten-free oats if you tolerate them). We used raisins, apples, carrots, pecans and some basic spices. I think the cardamom makes them extra special!

Vertical overhead close up of morning glory breakfast muffins on marble with pecans, dried and raisins sprinkled around.

What nut-free, gluten-free baking flour do you use

For gluten-free and Paleo-friendly baking flours, we typically turn to Bob’s Red Mill and have for years. You’ll see us using their flours in many of our recipes – from sweet to savory! For these morning glory breakfast muffins, we used their Cassava Flour. This was actually our first time playing around with their Cassava Flour, and it went really well! Cassava Flour is naturally gluten-free and nut-free. It is made from the whole root of the cassava plant and has a mild flavor and fine texture that is great for gluten-free cooking and baking. Bob’s Red Mill Cassava Flour is also Non-GMO verified! We love the quality of their products from mill to table and the fact that they’re a local Oregon company!

Vertical straight on image of a stack of three breakfast muffins.

Why do you use dried fruit over fresh fruit in your muffins?

Sometimes I will actually use the fresh fruit, but I often find that in Paleo baking fresh fruit just ends up getting mushy and then the baked goods either have to be refrigerated or just don’t last long on the counter. So, I often lean on dried fruit instead to make my baked goods more shelf-stable and keep the consistency how I want it. It’s an easy swap, and you can try either way. Just pick the option that best suits your needs for these breakfast muffins.

Overhead vertical image of paleo breakfast muffins on marble with one muffin a plate with a bite taken out.

Any tips for where to find coconut butter or making it at home

You can find coconut butter for sale at health food stores, like Whole Foods, Natural Grocers and the like. You’ll notice the price tag is a bit steep though. I prefer to just make it at home because it is WAY more affordable and actually really easy to do. I pick up some shredded coconut at the store. About 3-4 cups of shredded coconut will make about a half cup of coconut butter. You just put it in a food processor, and let it run. You’ll hear an audible change in the way it runs. At that point, stop your food processor, and scrape down the sides. Then, restart again. Keep doing this until the consistency is velvety and buttery. It’s that easy!

Close up overhead image of one breakfast muffin on a plate with a bite taken out.

Your turn to try our Paleo morning glory breakfast muffins

Make a batch this coming weekend! Enjoy these breakfast muffins during your busy work week or toss them in the freezer and pull one or two out as needed for breakfasts or snacks. Leave a comment and rating below and let us know how it goes! Also, take a pic to share on Instagram, and tag us @realsimplegood so we can check it out! And if you don’t already, make sure to give us a follow – let’s stay connected!


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Morning Glory Breakfast Muffins (Paleo, Vegan + Nut-Free option)

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 14 muffins
Author: Justin Winn
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Ingredients

Instructions

  • Preheat oven to 400° Fahrenheit and line a muffin tin with parchment liners.
  • In a large mixing bowl, combine cassava flour, baking powder, cinnamon, ginger and sea salt with a fork.
  • Using the fork, "cut" coconut butter and oil into dry ingredients until small bits form.
  • Add coconut milk, maple syrup, apple sauce, apple cider vinegar and vanilla and mix with fork until combined.
  • Fold in shredded carrots, raisins, apples and pecans (if using).
  • Scoop batter into muffin liners, filling liners to the top.
  • Transfer to oven and bake for 20 mintues, or until a toothpick comes out clean, and remove from oven to cool.
  • Serve and enjoy!
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!

6 thoughts on “Morning Glory Breakfast Muffins (Paleo, Vegan + Nut-Free option)

    • I haven’t tried it with just ghee or grassfed butter, but I don’t think the texture will come out the same. The coconut butter helps to bind the muffins and give them a little lift in the absence of eggs, which I’m not certain ghee will do. If you happen to try, report back and let us know how it goes.

  • I made these muffins this weekend and they are good but had issues. I do not have silicone liners and used paper liners. They baked longer than the recipe called for but when I sampled one, it was difficult to get out of the liner and it was still gummy (not completely baked). I put all the muffins on a baking sheet and returned them to the oven, at 325, for another 20 minutes. They did dry out and are easier to peel but there are still some muffins that are slightly gummy, or waaaay too moist. I did not use the nuts in my batch but that shouldn’t have made a difference. Thoughts?

    I typically enjoy your recipes and make several a week but was disappointed in how this one turned out.

    • Hey there – that’s a bummer indeed. So sad to hear you had some issues. I haven’t had any similar issues in the batches I’ve made with these muffins being gummy or too moist and I’ve played with them a lot – adding different mix-ins etc. Hmmm…the only thing I can think of is the paper liners potentially and the nuts probably do help to soak up some liquid in the recipe, but in general, it’s not a super wet batter. Was your batter really thick? Also, I always use parchment liners for muffins since they peel right off the muffin, whereas the paper ones end up sticking to just about any gluten-free/grain-free baking I do. I’d be curious to hear more about the consistency of your batter before you popped them in the oven to try to help trouble shoot more.

  • The batter was pretty thick, I did have to use a spoon to spoon it into the muffin cups. I typically bake and cook with parchment paper, but have not used parchment in muffin cups.

    The muffins do taste great but it was a pain to get them cooked enough.

    Thanks!

    • The only thing I can think of is the liners having some weird impact on how they cooked. If you have it in you to try again, do it with parchment liners and see if you get a different result. We’d be curious to hear. We get our parchment muffin liners from Whole Foods or Thrive Market. Thanks for trying our recipes! We really appreciate the feedback and you taking the time to share.

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