Morning Glory Muffin

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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!

Morning Glory Muffin

Morning Glory Muffin

Yields: 12 muffins | Serving Size: 1 muffin | Calories: 155 | Total Fat: 9g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 120mg | Carbohydrates: 15g | Fiber: 3g | Sugar: 8g | Protein: 4g | SmartPoints (Freestyle): 6


  • 1 cup almond flour
  • 1/2 cup whole wheat flour
  • 2 teaspoon 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 unsweetened applesauce
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup golden raisins
  • 1/2 cup apple, chopped
  • 1/4 cup grated carrot
  • 1/4 cup walnuts, chopped
  • 1/4 cup crushed pineapple, juice squeezed out (as much as possible)


  1. Preheat oven to 350 degrees. Line muffin tin with liners or lightly spray with nonstick spray.
  2. In a mixing bowl, sift together almond flour, whole wheat flour, coconut flour, salt, baking soda, and cinnamon. Set aside.
  3. In a separate bowl, combine oil, eggs, honey, molasses, vanilla, and applesauce. Mix well. Gradually add flour mix to the egg mix. Gently stir just until combined. Fold in remaining ingredients. Scoop into prepared muffin tin.
  4. 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.

You may also like our Banana Nut Muffins!

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

5 Comments on "Morning Glory Muffin"

  1. Sandy  September 17, 2017

    You use a lot of coconut oil… isn’t this high in fat?

    • Gale Compton  September 17, 2017

      Sandy, Coconut oil has many healthy benefits without having any cholesterol.

  2. Elaine  November 15, 2017

    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!

  3. Kari Mayer  April 5, 2020

    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!

    • Nichole Furlong  April 6, 2020

      We’re glad you love the recipe, Kari!


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