Paleo Morning Glory Muffins {Gluten Free, Grain Free, Dairy Free}
Prep time
Cook time
Total time
These Paleo Morning Glory Muffins packed with nutritious carrots, coconut, pineapple, raisins and walnuts make for the perfect on the go breakfast treat to start the day!!
Recipe type: Easy
Cuisine: Breakfast
Serves: 12
  • 2 large eggs
  • 8 T. pure maple syrup
  • ¼ c. coconut oil
  • ½ c. shredded carrots
  • 8 oz. crushed pineapple, drained
  • 2 tsp. vanilla extract
  • 2 c. almond flour
  • ¼ c. coconut flour
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ⅓ c. raisins
  • ⅓ c. coconut
  • ¾ c. chopped walnuts
  1. Preheat oven to 350 degrees and place 12 cupcake liners in a 12 count cupcake pan.
  2. Whisk together the eggs, maple syrup, coconut oil, carrots, pineapple, coconut and vanilla in a small bowl until combined. Set aside.
  3. Toss the flours, baking soda, salt, cinnamon, nutmeg, raisins and walnuts in a medium bowl.
  4. Pour the wet ingredients into the dry and mix until well combined. Do not overmix.
  5. Scoop batter into the 12 cupcake wells and place into preheated oven for about 20 minutes or until inserted toothpick comes out clean.
  6. Allow muffins to cool in the pan for at least 5 minutes before removing. Say Grace and enjoy!!
Recipe by Say Grace at