There’s been a lot of shredding of carrots in my kitchen lately. I’m oh so grateful to own a food processor. I started off shredding with my box grater but after I every so slightly shredded some of my left thumb I decided to forgo the potential for human flesh in my muffins. Writing recipes is fraught with perils. Others perils include eating too many muffins and running out of just one ingredient at 10 pm with the oven preheated.
I’m deep into recipe writing for my next cookbook and high up on the list is carrot cake and morning glory muffins. I found out about morning glories through some readers and tucked it away on my to-do list. Well here it is. This recipe uses coconut flour since I’m knee-deep in coconut flour.
I thought I wasn’t a carrot cake fan, but it turns out I am very much so. Must stop eating it soon or I will start turning orange. Enjoy!
Morning Glory Muffins {coconut flour}
Ingredients
- 4 Medjool dates pitted
- 1/4 cup unsalted butter, melted or coconut oil
- 1/4 cup coconut milk or other milk
- 4 large eggs
- 1 cup shredded raw carrots about 1 large carrot; grate using a box grater or food processor
- 1 cup shredded apple about 1 apple; peel and core before shredding
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 5 tablespoons coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chopped walnuts optional
- 1/4 cup golden raisins or other raisins; optional
Instructions
- Preheat oven to 350°F (175°C, or gas mark 4).
- Place the dates in a food processor and pulse to chop them up and create a paste. Alternatively you can use a knife to chop them into small pieces.
- Drain excess moisture from the apples and carrots and then add the dates, butter, milk, eggs, carrots, apples, vanilla, and maple syrup to a mixing bowl and blend well. I use a mixer for this step but you can mix by hand as well.
- In a separate bowl, whisk together all the dry ingredients.
- Add the dry mix into the wet mix and blend well.
- Line muffin tins with liners and fill each muffin liner almost to the top with muffin batter. These muffins don't rise much.
- Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Cool and store covered for a few days at room temperature or in the refrigerator for a week or so.
Love this recipe! OMG I ate 3 in a row!!!!!
Felt so smooth so delicious.
I am really big fan of your recipes. This was awesome again!!!
Thank you so much!!!
Cheers from Panama again 🙂
Yay! Hi Carla, so great to hear! It’s full of vitamins too 🙂
I’d like to add 1/2 cup of crushed pineapple to these muffins but know that would add more liquid. Do you think an additional 1/8 cup of coconut flour would work with that? Thanks for all you do. Our entire family loves, and trusts, all of your recipes!
I was wondering if anyone knew the nutrition fact breakdown for this recipe. I made them this morning since my toddler is in a stage where she doesn’t want to eat veggies so I thought this is a great option. She loved them and gobbled up two of them! Thanks for the awesome recipe!
Good to hear! They are a great source of Vitamin A and C. I don’t trust the program I was using for nutrition info so I haven’t added it anymore.
These were fantastic!! First time using coconut flour!! I will definitely make them again!! I would love to try zucchini next time!!:)
Thanks! Yes, they are a great healthy treat 🙂
I just wanted to tell you that these were amazing!! All of us were able to eat breakfast together ( a rarity since my son went SCD) and enjoying these with my 3 picky kids over some herbal tea and a laura ingalls book made for an utterly perfect morning! You are my GO-TO site for SCD baking cause i know that even my 2 year old son (loving called mr.picky) will enjoy anything you create!
Awe, that’s fantastic! Warms my heart. Best wishes.
Made these this morning and they came together very easily. I did not drain the carrots and apples and I did notice that there was extra moisture. I will make sure to drain next time. I eliminated the dates and found that these were plenty sweet without. My poor kids have to wait a whole day to have these great muffins! (Of course I had to have a taste-test today!) I will make these again because they were so easy and I was not put off by the texture of coconut flour as with other recipes. Thanks, can’t wait to check out some of your other recipes.
Yay! good to hear as I know some are skeptical of coconut flour.
These muffins are fabulous! They taste exactly like the morning glory muffins made at a local bakery (with regular flours) I also made the pumpkin muffins, but haven,t tasted yet. Thank you for these great recipes!
Am making the fluffy pancakes this AM.
Great website, thank you
These were sooooo good. I didn’t have carrots so I doubled up the apples. Reminds me of bread pudding! I recently started the SCD and have been loving your book, thanks so much for your great recipes!
great to hear! wow, bread pudding, great idea 🙂 It might be a tad too moist if it seems like pudding but I’m sure it tastes great.
These sound delicious, and I’d like to try them, but what is the carb count. I’m diabetic, and healthy foods that are low carb.
sorry, I haven’t calculated it but you can use a resource online.
I made these and used coconut oil and also did chia eggs instead of eggs. They were very oily and moist and I had to book them for at least another 15 minutes. I did drain the grated vegetables. I’m not sure what the culprit was.
*cook
hmmm. I wonder if the chia is just to slippery together with the coconut oil. You could try taking out the oil. I find chia and flax a bit slippery, but not really oily, so maybe it is the coconut oil? I use butter.
These sound so good! Can I substitute another gluten free flour for the coconut flour?
The ratio of other ingredients would likely change, so no.
What about those dates…. can’t seem to find them easily in Ireland – anything I can replace them with or can I leave them out? How will it affect the taste? Can’t get coconut flour easily, either – don’t suppose there is anything gfree I can sub for that too? :S
Thanks!!
I love these! I dream about them sometimes. Thank you for the recipe! I completely love your website!!!
Thanks Rachel 🙂
These are in my oven right now!!!! I’m excited!
hope they turned out well 🙂
Just made these and while the flavour is wonderful, they are wayyyy too wet inside! I cooked them for the reccomended 25 minutes plus an extra 15 and the bottoms are cooked and nearing on burning but the inside just doesn’t seem cooked through. Any idea why this could have been?? Suggestions?
hi Paige. The batter was probably too wet. I added two techniques for draining excess liquid from the apples and carrots. Hope that helps. Best wishes.
This would be a perfect occasion to put carrot pulp to good use !
Yes! Great idea 🙂
Can I substitute prunes for dates in this recipe? Simply because I have prunes in my pantry.
Yes, I think you can, I just haven’t tried it yet.
these look great and super healthy! yum!
Morning glories indeed! I would love to wake up to one of these guys.
Do you know what I might be able to replace the eggs with?
I haven’t tried any replacements, but maybe flax meal and water?
I just made these without eggs, using “chia eggs.” Just combine 4 tablespoons chia seeds with 12 tablespoons water and stir well. Let mixture sit 10-15 min. to gel.
So good to know that these work with egg replacements. Thanks for sharing your testing! Best wishes.
CAN you substitute the coconut flour with the same amount of AP flour??
no, sorry.
How are these dairy-free?
sub coconut oil for butter, i’m guessing—these sound so good either way.
Yes, sorry, just added it. Thanks!
Any idea if this would work with tapioca flour instead of coconut?
sorry, I missed this comment a while back. I don’t know as I haven’t even used tapioca.
Seriously. I was just thinking about Morning Glory muffins the last few days. Grateful for this recipe!
Thanks!
Glad we’re thinking alike 🙂
where is the zucchini in the recipe? thanks
my error, sorry, I meant apples.
I was making homemade chocolate the other day, had melted my coconut oil and honey and went to add the cocoa and found I didn’t have enough. Off to the store for me! We have all been there.
Thanks for making this muffin with coconut flour (I can’t have nuts). Printing it off to try soon!
Good to know I’m not the only one 🙂
I made these today, and OMG, they are delicious! Definitely going in my regular baking rotation. The only change I made was to make the whole recipe in the food processor to save on washing dishes. I also didn’t squeeze the extra moisture out of the carrots and apples, and the muffins still turned out great. (I’m all about the simple!)
Good to hear that it can withstand the food processor. I guess it also chops up the carrots and apples a bit more which is not a bad thing, just a slightly different texture.
these look great. you mention zucchini in the headnotes, but I do not see them on the ingredients list. did I miss something ?
I meant apples, sorry for the confusion!