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.
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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!
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!
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.
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!
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)
- 1.5 cups cassava flour (whisked before measuring)
- 2 tsp paleo baking powder
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp cardamom
- 1/2 tsp sea salt
- 1/2 cup coconut butter, softened (plus more for topping if desired)
- 1/4 cup coconut oil, room temperature
- 1 cup full fat coconut milk (or sub nut milk of choice)
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 1 tsp vanilla
- 1 carrot, grated
- 1 apple, cored and diced (or sub about 1 cup chopped dried apples)
- 1/2 cup pecans, chopped (omit or sub sunflower or pumpkin seeds for nut-free)
- 1/2 cup raisins
- 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!