Paleo Morning Glory Muffins
As is apparent by the number of baked recipes I make, I am not a huge baker. But every now and then, I get the hankering to bake something to complement whatever I cook. I grew up loving carrot cake (my parents had carrot cake at their wedding, they love it that much) so I somehow always end up making recipes that integrate carrots. These Paleo Morning Glory Muffins are no exception.
When I do bake, I often try and use alternative flours/sugars to do some experimentation. The texture isn't always the same but the flavor is great. In these muffins, I used almond flour and coconut sugar instead of wheat flour and white sugar. Adding the grated carrots and apples and the raisins, walnuts, and coconut made them extra chunky and hearty and really fun to pull apart with your hands. It added a nice textural contrast to the muffins instead of just getting a full bite of muffins. I made a big batch of these with a friend, Nicole, and will have one a day as a snack for the rest of the week. See the original recipe link at the bottom of the post.
Yields: 18 muffins (the batter goes further than the original recipe states)
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
- 1/3 cup mashed sweet potato
- 3 eggs
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup grated carrot 1 large
- 1 cup grated apple ½ large Fugi
- 2 teaspoons fresh gingerpeeled and grated, optional
- 2 cups almond flour/meal
- 1 cup unsweetened shredded coconut or flaked coconut
- 2/3 cup raisins
- 2/3 cup raw walnuts chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
Preheat the oven to 350 degrees F and line a 12-muffin tray with baking cups (plus a 6-muffin tray).
Whisk together the mashed sweet potato, eggs, maple syrup, vanilla extract, grated carrot, apple, and ginger until well-combined (wet ingredients).
In a separate 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 < - if you try to eat the muffins before letting them cool, they will stick to the muffin cups like whoa.