These Paleo Morning Glory Muffins are bursting with so many great flavors and textures. They are reminiscent of both Carrot Cake Cupcakes and Apple Cinnamon Muffins. These Paleo muffins are light, fresh, fluffy and healthy. In addition, they are great for an easy breakfast or quick afternoon snack!

Paleo Morning Glory Muffins on white plates.

What are Morning Glory Muffins?

Morning Glory Muffins are muffins filled with numerous add ins. These include carrots, applesauce, coconut flakes, and pecans. The name Morning Glory Muffins supposedly comes from the Morning Glory Cafe in Nantucket, where they originated.


ALMOND FLOUR: Almond flour is a great Paleo and gluten free baking flour. It has a slightly nutty flavor and is the base of these Paleo muffins.

TAPIOCA FLOUR: Tapioca flour is the Paleo version of cornstarch. For these muffins, it helps thicken the batter.

BAKING SODA: Baking soda is the leavening agent that helps these muffins rise.

EGGS: Three eggs gives these muffins the perfect texture. In addition, the eggs help the muffins rise in the oven.

CINNAMON: These muffins have a strong cinnamon flavor!

APPLESAUCE: Applesauce helps these muffins remain moist. Feel free to use homemade or store bought. As long as the applesauce isn’t too chunky, it will work fine.

GRATED CARROTS: These Paleo muffins slightly resemble carrot cake thanks to the carrots. After grating, squeeze out all liquid from carrots.

COCONUT FLAKES: The coconut flakes add a pop of flavor and texture!

CHOPPED PECANS: The pecans give a nice crunch factor. Slightly chop pecans before adding to the batter.

COCONUT SUGAR: Coconut sugar is a great Paleo alternative to white or brown sugar. It naturally sweetens these muffins.

COCONUT OIL: The baking fat of choice is coconut oil. Melt before adding to the batter.

PURE MAPLE SYRUP: Maple syrup is another great Paleo sweetener. Honey can be substituted.

ORANGE JUICE & ZEST: A little orange juice and zest adds the perfect pop of fresh flavor.

GOLDEN RAISINS: Golden raisins are a more subtle raising. They are chewy and delicious! Feel free to substitute normal raisins or leave out entirely.

VANILLA EXTRACT: A little vanilla extract adds the perfect flavor.

Check out these Flaxseed Muffins for another great recipe!

Paleo Morning Glory muffins in a silver muffin tray.

How to Make Paleo Morning Glory Muffins

Step 1

First, preheat oven to 350 degrees. Line a muffin tray with liners.

Step 2

In a mixing bowl, sift in almond flour, tapioca flour and baking soda.

Step 3

Next, whisk in eggs. Grate carrots and squeeze out any excess liquid.

Step 4

Then, add all ingredients to the mixing bowl. Stir to combine.

Step 5

Pour batter into muffin liners, almost to the top.

Step 6

Lastly, bake for 20 to 22 minutes or until a toothpick inserted comes out clean.

Step 7

Remove from oven and cool for 15 minutes. Finally, serve and enjoy!

How to Store Leftovers

Store leftover Paleo Morning Glory Muffins in an airtight container for up to 3 days at room temperature. Store in fridge for up to 4 days.

Paleo Morning Glory Muffins on a white backdrop with milk.

You May Also Like:

If you make this recipe, I would love to see it! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!

Sweet Addison's cookies
A stack of Paleo Morning Glory muffins.

Get the Recipe: Paleo Morning Glory Muffins

These Paleo Morning Glory Muffins have so many great flavors and textures! These muffins are great for a quick and easy breakfast or grab and go snack. Fresh fruit, coconut, nuts and veggies are baked into these muffins. They are easy, healthy and delicious!
5 from 7 votes



  • First, preheat oven to 350 degrees and line a muffin tray with paper liners.
  • In a large mixing bowl, sift almond flour, tapioca flour and baking soda. Set aside.
  • Then, whisk in eggs. Grate carrots and squeeze out any extra liquid from carrots.
  • Add all remaining ingredients, stirring to combine.
  • Once combined, pour batter into muffin liners. Fill liners almost to the top.
  • Next, bake muffins for 20 to 22 minutes or until a toothpick inserted in muffins comes out clean.
  • Remove from oven and cool for 15 minutes before serving.
Calories: 250kcal, Carbohydrates: 24g, Protein: 5g, Fat: 17g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 187mg, Potassium: 123mg, Fiber: 3g, Sugar: 12g, Vitamin A: 824IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 1mg

Have you signed up for my free newsletter? You can sign up here to receive healthy meal plans and new recipes!