Morning Glory Muffin

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Muffins are a great breakfast item to grab-and-go when you're in a hurry.

Muffins are a great breakfast item to grab-and-go when you’re in a hurry. Yet, unfortunately, most muffins are full of sugar and empty calories. Our Morning Glory Muffin recipe allows you to have the convenience of a morning muffin, while keeping it nutritious enough to be a part of your healthy diet. We’ve used almond, coconut, and whole wheat flours, utilized only natural sweeteners like honey and molasses, and filled it with other wholesome ingredients like fruits, nuts, and carrots.

These muffins freeze well, so you can make a large batch ahead of time and reheat for a quick breakfast. Feel free to play around with the combination of fruit and nuts to make it your own!

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Morning Glory Muffin

Keep things light with these amazing muffins, perfect for a quick breakfast or snack.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 12 people
Serving Size 1 muffin
Course Breakfast, Snack
Cuisine Universal
Author SkinnyMs.


  • 1 cup almond flour
  • 1/2 cup whole-wheat flour
  • 2 teaspoons coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil
  • 2 eggs
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce unsweetened
  • 1/4 cup shredded coconut unsweetened
  • 1/4 cup golden raisins
  • 1/2 cup apple chopped
  • 1/4 cup carrot grated
  • 1/4 cup walnuts chopped
  • 1/4 cup pineapple crushed, juice squeezed out (as much as possible)


  • Preheat oven to 350 degrees. Line muffin tin with liners or lightly spray with nonstick spray.
  • In a mixing bowl, sift together almond flour, whole wheat flour, coconut flour, salt, baking soda, and cinnamon. Set aside.
  • In a separate bowl, combine oil, eggs, honey, molasses, vanilla, and applesauce. Mix well. Gradually add flour mixture to the egg mix. Gently stir just until combined. Fold in remaining ingredients. Scoop into prepared muffin tin.
  • Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool almost completely before serving. Store in refrigerator.

Nutrition Information

Serving: 1muffin | Calories: 155kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 120mg | Fiber: 3g | Sugar: 8g |
SmartPoints (Freestyle): 6
Keywords dairy-free, Kid-Friendly, Quick and Easy, Vegetarian

Have you made this recipe?
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You may also like our Banana Nut Muffins!

What are your favorite grab-n-go breakfasts? Share with us in the comments!

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. Oh My Goodness! I just made these this evening and they are Supercalifragilisticexpialidocious!

    I was concerned about the lack of sugar but all of the ingredients come together and compliment each other so well that there is a wonderful natural sweetness. I’ll see how long they last 🙂

    Thank You!

  2. This is hands-down my favorite muffin recipe! I don’t need to do anything different except double this recipe because they don’t last very long. The flavors all blend nicely and the texture is just what I like. My mom didn’t care for the coconut (never has) but I can easily sub those items with something else. Thanks for this recipe!

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