• Nicole Spear, MS, CNS

Morning Glory Muffins (Grain-Free)

Updated: Sep 1, 2018

Makes 2 dozen

  • 1 cup mashed squash, sweet potato, or pumpkin

  • 6 eggs, beaten

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon pure orange extract (optional)

  • 1 cup zucchini, grated and squeezed to remove extra liquid

  • 1 cup green apples, grated

  • 1 cup carrots, grated

  • 2 cups almond flour

  • ½ cup coconut flour

  • ½ cup flaxmeal

  • 1 cup unsweetened, shredded coconut

  • 2/3 cup walnuts, chopped (or other nuts)

  • 1 tablespoon powdered stevia (Stevita works well)

  • 1 teaspoon ginger

  • 2 teaspoons cinnamon

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon sea salt


  1. Preheat oven to 350 degrees

  2. Line or oil a muffin tin

  3. In a large bowl, combine squash, eggs, extracts, zucchini, apples, and carrots.

  4. In a medium bowl, combine remaining (dry) ingredients.

  5. Combine wet and dry ingredients and mix well.

  6. Divide batter between muffin pans.

  7. Bake for 30 - 35 minutes or until firm.

  8. Cool on a wire rack before removing muffins from pan.

  9. Freeze extra muffins.

Note: The batter will be very thick and the texture of these “muffins” is dense. You may add additional eggs if you desire a lighter muffin.

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