Morning Glory Veggie Muffins

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This little gem of a treat has made breakfast pastries possible for those with many dietary restrictions.  While it is grain free, dairy free and sugar free, its combination of vegetables and fruits makes it a delectable little morsel of goodness.

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes
Servings: 12 muffins


  • 4 large eggs
  • 1/3 cup coconut sugar
  • 1 cup grated apple (about 1 medium apple – peeled, cored and grated)
  • 1 cup grated carrot (1 large carrot, peeled and grated)
  • 2 tsp pure vanilla extract
  • 2 cups finely ground almond flour
  • 1 cup unsweetened shredded coconut
  • ½ cup raisins
  • ½ cup raw walnuts chopped
  • 2 tsp ground cinnamon
  • 1 tsp baking power
  • ¼ tsp baking soda
  • ½ tsp sea salt


  1. Preheat the oven to 350 degrees F.

  2. Line muffin pan with paper muffin cups or lightly spray with oil.

  3. Add the eggs, coconut sugar, apple, carrot and vanilla extract to a mixing bowl and whisk until well-combined.

  4. Add the remaining ingredients to a separate mixing bowl and stir together.

  5. Pour the dry ingredients into the bowl of wet ingredients and stir well until everything is combined. The batter will be very thick.

  6. Spoon the batter into the prepared muffin pan, filling the holes ¾ of the way up. Bake on the center rack of the preheated oven for 30-35 minutes, or until golden brown.

  7. Allow muffins to cool completely before peeling off the muffin papers, or they will stick.

Recipe By: Debbie Santy - January 30, 2020

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