These Morning Glory Muffins are so moist and flavorful! The texture is a little bit more nutty than traditional wheat muffins and the flavor is spot on for the traditional muffin.
While I fell in love with morning glory muffins when I was in college and working at a bakery, my husband and our house guest didn’t experience muffin love at first sight until I made these.
My family was SO surprised by the rich flavor and soft chewy texture of these delicious baked treats. I had the privilege of making these during the day complete with the photo shoot and left in the late afternoon for a walk and a short workout. When I arrived home, I was surprised by our house guest- a friend is currently living with us for a short time, when he exclaimed these were the best muffins he has ever had. When someone says that, I first question whether or not they have had much experience with the food item, but remembering that he has never had to go on a special, medically induced diet, I figured there might be some credibility to his proclamation. So, later in the evening, I made my husband eat one with his dinner to get his opinion and his edict was about the same. Utterly delicious. A little bit chewy, kind of how you would dream a soft oatmeal cookie to feel in your mouth. And delightfully full of flavor.
These muffins are a mouthful of flavor as the carrots, pineapple, nuts, coconut, and currants swirl across your tastebuds. With a hard boiled egg and piece of breakfast sausage or some bacon, these muffins make a tasty full meal.
Morning Glory Muffins
Ingredients
- 1 cup raw hazelnuts
- 2 Tbs coconut flour
- 1/2 cup shredded coconut
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 1/4 cup coconut oil (melted but not hot)
- 1/4 cup honey
- 1 tsp vanilla
- 2 cups grated carrots
- 1/2 cup minced pineapple (drained- not extra juice)
- 1/3 cup dried currants
- 1 Tbs fresh grated ginger
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Place the hazelnuts into a food processor and process on low for 1-2 minutes or until the hazelnuts have broken down into a flour.
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Add the coconut flour, shredded coconut, cinnamon, baking soda, and sea salt. Pulse for 10-30 seconds to mix together. Set aside.
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In a separate bowl crack the eggs. Then add the coconut oil, honey, and vanilla. Whisk together.
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To the wet ingredients, add the carrots, pineapple, currants, and fresh ginger. Mix until the carrots are coated well.
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Add the dry ingredients into the wet and fold together until a consistent but thick batter is formed.
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Scoop the batter into a lined muffin tray. Bake at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.
Recipe Notes
This recipe makes about 10 large muffins.
For more muffin love try these Carrot Cake Muffins or these Pumpkin Pecan Muffins.
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Tiffani says
These were absolutely delicious! I made them however mine turned out a little too moist, perhaps I didn’t have enough hazelnuts and substituted walnuts with them. Any suggestion on making them more firm?
Thank you for your wonderful blog, I was recently diagnosed with SIBO (methane >80) and it’s a very daunting diagnose. I loved reading your story.
God bless!
Elena Wistey says
Hi Tiffani!
Add an additional 2Tbs of coconut flour and bake for an additional 5 minutes to make a more firm muffin. Or you can add 1/2 cup more of your walnuts or hazelnuts.
Amanda says
What phase on the Bi-Phasic diet would this be considered?
Elena Wistey says
Phase 1, Semi-Restricted. Omit the currants.