I don’t bake much (have you noticed?), but these Morning Glory Muffins are one of my all-time favorites. This recipe was originally created by Pam McKinstry and published in Gourmet Magazine in the 1980s.  The muffins are chock-full of shredded carrots, apples, and coconut, which adds great texture and ensures that they stay incredible moist. 

My version of this recipe is grain-free and is made with a blend of coconut and almond flours, which pair perfectly with the other ingredients. Add a little nutmeg, cinnamon, and almond extract, and they will come out beautifully fragrant and perfectly spiced.

Grain-Free Morning Glory Muffins:
*Makes 1 dozen muffins*

2 small carrots, grated (1 ½ C.)
2 small apples, grated (1 ½ C.)
½ C. butter (1 stick), melted
½ C. raw honey
3 eggs
½ tsp. almond extract
1 tsp fresh ginger, very finely grated
¾ C. unsweetened shredded coconut
½ C. coconut flour
1 C. almond flour
1 tsp. baking powder
¼ tsp. nutmeg
½ tsp. cinnamon
¼ tsp. salt

Preheat the oven to 350 degrees and grease a 12-muffin tin with butter.

Grate the carrots and apples on the large holes of a box grater and place in a colander to drain, pressing on them firmly several times to release any excess liquid.  In a large bowl, melt the butter.  Add the honey, eggs, and almond extract and whisk vigorously to combine.  Press on the carrots and apples once again and then add them to the large bowl, leaving most of their liquid behind. Add the finely grated ginger as well. Switch to a wooden spoon and mix to combine.

In a separate medium bowl, mix the shredded coconut, coconut and almond flours, baking powder, nutmeg, cinnamon, and salt, and mix to combine.  Add the dry ingredients to the wet, and mix until all of the ingredients come together thoroughly.

Divide the batter between the 12 muffin cups and bake for 30-40 minutes or until the muffins are dry on top and a toothpick comes out clean.  Allow the muffins to cool for at least 30 minutes before running a knife around the edges and removing from the pan.

These muffins should be stored in the fridge due to their high moisture content.  Unlike most other muffins they are delicious cold, but can be warmed slightly in a toaster oven or conventional oven, if desired.