My girls are ready to go the instant their eyes open, and while I do like to make breakfast our biggest meal of the day, many mornings I am just not feelin’ it for doing a bunch of cooking. I do a lot of cooking on the weekends when we can wake up slower and don’t have to be in the car by 7:55 a.m. sharp for school drop off.
on them too.
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Morning Glory Muffins
Ingredients
- ⅓ cup soft butter or coconut oil
- 2 TB raw honey local if possible, or THIS is a good brand
- 2 TB pure maple syrup local if possible or THIS would work too
- 2 pastured eggs if you are egg free go for 2 gelatin eggs or 1/2 cup squash puree
- Juice of ½ lemon
- ¼ cup whole milk or whole coconut milk
- 1 cup tapioca flour
- ½ cup white rice flour
- ½ cup blanched almond flour if you are nut free swap out for sorghum flour or brown rice flour
- ½ cup unsweetened shredded coconut)
- 2 tsp aluminum free baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp cloves
- 2 cups shredded carrots
- ½ cup organic raisins I get mine at Costco
is a good brand
would work too
or 
Instructions
- Blend the butter, honey, maple syrup, eggs, lemon, and milk for a minute or two.
- Add the flours, baking powder, baking soda, salt, and spices, and blend through with the beaters.
- Fold in the carrots and raisins with a spatula.
- Bake in silicone baking cups or a buttered muffin tin at 350 degrees for 30-40 minutes. Check around the 30 minute mark in case our ovens run different. By the way, I really love my silicone muffin cups to make clean up super simple!
So tell me! Are you a morning person??? Let me know how these help your morning along if you give them a try!
This post was shared at Fat Tuesday,Real Food Wednesday, & Allergy Free Wednesday!
I just wanted to let you know that I made a batch of these this evening and they are so delicious! I will be making these again! You are such an inspiration to me, and a wealth of knowledge. I love your instagram feed also, you have such a beautiful family! God Bless!!
Hey Melissa! Thank you so much for your kind words 🙂 Glad the muffins were great for you!
I would love to try all your baking recipes, but my family is not gluten free and I don’t really want to buy the different types of flours for the recipe. Is there a conversion from the gluten free flours to whole wheat or white flour?
Hi Roxy 🙂 I haven’t been able to play around with wheat flours for years, but you should be able to equally swap all purpose flour for the gluten free flours. Get a feel for the batter that way and add more flour if it is too wet, or add more liquid if it is too dry. The rest of the ingredients should be the same! I hope that helps! Thanks for asking – that is a great question!
Thank you!
I am wondering if I can swap out all the flour for GF oats? Looks so yummy.
Hi Anna – you could grind up the oats to oat flour – I would soak it in the liquid over night for better digestion though. I am not sure how texture will compare but it should work 🙂
Hmmm… muffins for breakfast, sounds awesome! Need to get my husband to bake some for me 🙂
These look fabulous. Are those reusable muffin liners?
Hi Jennifer! Yes they are! There is a link to them in the recipe box!
Love this recipe + plus how can you resist a yummy muffin with all of that delicious pasture butter? Yum! These are going on my list to make.
MMMmmm, these are a favorite from my childhood!! Thank you for making a lovely GF, sugar-free version!! Lucky kids! 🙂
You’re welcome Megan!
I love your recipes. These look amazing. I need to bake some and put them in the freezer. With only two of us now we just can’t eat them up like we used to when we had a house full.
Would you like me to send my bottomless pits over to eat them for you?! 😀 😀 They really do well in the freezer – I think you will enjoy them!
Yum! I love muffins. And those muffin liners are super cute!
I love muffins and particularly it’s flavored with lemon. So refreshing and light. Perfect for breakfast !
Is there any substitution I could make for the lemon? Maybe lime or Apple Cider Vinegar? I ran out of lemons….eek 🙂
Hi Heidi! Yes, ACV works!
Hello Renee, I’ve just stumbled across your food blog and this particular recipe. We follow the nourishing traditions approach to cooking and eating so your recipe’s are the first I’ve seen where I didn’t have to go through a massive alteration process and adjustments to fit our way of eating. Thank you. I did want to ask about this particular recipe – we don’t use white rice flour or tapioca flour and try not to use almond flour that much because it’s difficult to find already soaked/sprouted….and we are not gluten free. So, I’m wondering if this recipe can be made with only einkorn or spelt and, if so, what would the conversion look like? Would it be truly 4 cups of my sprouted flour or would it be a different amount. I appreciate your help.
Hi Katherine! Thank you for your kind words! I’m not sure how spelt or einkorn would swap for those flours – I just can’t tolerate gluten (I really wish I could!), so I don’t have a lot of experience swapping those flours! I’m sure it would work fine – perhaps start out with a smaller amount and add more to a consistency of a muffin batter?