Tag Archives: morning glory muffin

MORNING GLORY MUFFINS* [Paleo + Gluten-Free]

This is my ideal muffin: dense, sweet, and nutty. The sweet potato, carrot, and raw honey add a natural sweetness that combines perfectly with the cinnamon and hearty texture of the almond flour and chopped nuts. It’s wonderful that a muffin can be made from such clean ingredients AND taste so good. You won’t miss the regular flour or refined sugar one bit.

As a side note, I’ve found the world’s best “Miel de Montagne” (mountain honey) here in Gap, France. It’s sold by the cutest little French beekeeper at the bi-weekly farmers’ market. He goes on and on in French (even if he knows you only speak English), refuses to let you buy any of his products without trying a sample first, and won’t let you leave without a little honey candy – or two. It’s the greatest.

{ Lovin’ from the oven, Chelsea }

Makes 6 muffins

¾ cup almond flour

1 tsp baking powder

1 tsp cinnamon

½ cup sweet potato, mashed

1/8 cup carrot, shredded

½ cup walnuts, chopped

½ cup shredded coconut

½ cup raisins

2 eggs

¼ cup raw honey

1 tsp vanilla extract

Preheat oven to 350*F.

Combine all ingredients in a large mixing bowl and blend well with a wooden spoon.

Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.

Bake for 28-30 minutes or until muffins are cooked all the way through. Keep a close eye on the muffins towards the end of the cooking time and be careful not to over-bake them. (I prefer to take them out slightly under-baked, just as the tops are getting golden, to ensure that they’re not too dry.)

Allow to cool before serving.

*As seen on Carrots ‘N’ Cake