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Morning Glory Muffins
Yields 12
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2/3 cup coconut oil
  2. 1/2 cup honey
  3. 1/4 cup coconut sugar
  4. 1tsp vanilla
  5. 2 eggs
  6. 2 cups flour (I use 1cup quinoa/1 cup almond)
  7. 2 tsp cinnamon
  8. 1/2 tsp salt
  9. 1 cup finely grated carrots (2 small)
  10. 1 cup finely grated zucchini (about 1/2)
  11. 1 tart red apple, unpeeled, cored and finely grated
  12. 1/2 cup walnuts or pecans, chopped
  13. 1/2 cup raisins
  14. 1/3 cup coconut flakes
  15. 1 tsp orange zest, grated
Instructions
  1. Preheat oven to 350F. Blend oil, honey, sugar, vanilla & eggs into a large bowl for about 1 minute.
  2. Add flour, cinnamon and salt. Stir to combine.
  3. Add carrots, zucchini, nuts, raisins, coconut, orange zest and apples to the mixture and stir well.
  4. Scoop batter into 12 paper-lined muffin tins and bake for 25 minutes.
Exercises for Women & Female Fitness by Flavia Del Monte - Flavia Del Monte's Female Fitness Blog http://www.flaviliciousfitness.com/blog/

Join the discussion 16 Comments

  • DeAnna says:

    When you say you use Quinoia in this recipe, are you meaning quinoa flour or cooked quinoa?

  • Jen Mousseau Trudel says:

    Hi Flav… OMG!! SOoooooooo Excited about this recipe!! My daughter recently got a job at a doughnut shack in town and she brings home morning glory muffins and I FREAK Cus I want one… haven’t had any for years, so you could see how EXCITED I was to see these since I am EXTREMELY Gluten intolerant SOoooooooo Excited to try these and of course if it’s from you , it is Healthy 🙂 ANyways I was also wondering when you say I use Quinoia in this recipe, are you meaning quinoa flour or cooked quinoa?? Thanks so much for this Hope you reply so I can get to baking ASAP 🙂 You are Awesome and so Great I mean You just had a BEAUTIFUL Baby boy and you are still worried and helping us!! YOU ARE AMAZING!! Love you Flavia!! Thanks for sharing So much of yourself with us and your beautiful family as well.. I feel as If I REALLY Know you and you make us all feel like we are Part of your Family by sharing all you do and showing how you care! {{{HUGS}}} Thanks so much <3
    All My Thanks and Love,
    Jen

    • Flavia says:

      I used quinoa FLOUR as well as almond flour.. Both mixed together 🙂

      Thanks so much for the kind words!! Excited for you to try them.. Let me know how they turn out 🙂

      • Jen Trudel says:

        Flavia, thanks so much i have few more questions. (I hope you remember me?) any who… would it be ok to just use alond flour seeing i cannot use too much quinoa doesn’t sit well with me and i cannot have Apple or honey do to fructose intolerance. Could i take the apple out and add natural type sweetner lije maple syrup or even brown rice syrup (which i can use 0n lowfodmaps diet required) thanks appreciate it really so wanted to try these? BTW… every wors spoke was true. Xo
        Jen

  • Linda says:

    Flavia seems to be saying quinoa flour. Just put uncooked quinoa in a blender and process until it’s finely ground. It’s quite easy for if you don’t want to buy it. This sounds delish!

  • Cheryl says:

    I used all almond flour, had to bake them 10 minutes more, delicious! You never mentioned when to add the coconut oil and if if it’s 2/3 cups melted.

    • Jen Trudel says:

      Cheryl so what exactly did you do then i was thinking same thing just use almond flour because quinoa doesnt sot with me well sometimes ? when did you add the the coconut oil. Thanks hope you can get to reply. SO DIEING TO TRY THESE ?

    • Deb says:

      I believe the oil is added at the beginning: Flavia wrote: “Blend oil, honey, sugar, vanilla & eggs into a large bowl for about 1 minute.”

  • Deepa says:

    do you any egg alternative?
    Thx

    • Flavia says:

      I sub eggs in my pancakes all the time! I’ve never tried them in this specific recipe but I don’t see why it wouldn’t work.

      For one egg sub 1 tablespoon of ground flax seed + 3 tablespoons water.

  • Ruth says:

    Should this recipe have any baking soda or baking powder? I made them last night and noticed this lack. They didn’t rise at all as a result. I have never seen a muffin recipe without one or the other. They still taste good, but they were rather solid and heavy.

  • They sound delicious. I watched Jamie Oliver’s Superfood program the other evening (I’m in the UK) and he demonstrated a recipe for savory breakfast muffins that included wheat flour. I’m so glad you posted this recipe because I’m sure I can adapt it and make something similar to Jamie’s recipe that is gluten free. I’ll be making these as well!

  • Opal says:

    Flavia, wow! These were delicious! It was like carrot cake w/o all the bad fat and harmful ingredients! Love them! Thank you! Can you give a recipe for some healthy icing to top them? Ty! 😉

  • Sherri says:

    It would be great if you could add the macro info for your recipes! Thanks for all the great info!

    • Sherri says:

      I don’t believe in the cals in/cals out theory alone, but in the end, macros do matter…..I just calculated this recipe and for ONE muffin, it’s 345 cals, 23 g fat, 34 carbs, and 4 fiber. Most times, I like to get a little more bang for my buck from one meal. Just FYI for those who have to pay attention to macros when cutting body fat. With that said, HOWEVER, if you want a sweet treat, this is obviously MUCH more healthy than getting something from a bakery!!

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