Go Back

Morning Glory Muffins

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Breakfast Baking
Cuisine: Gluten Free, Vegetarian
Servings: 12
Author: Adapted from Zen Monastery Peace Center


  • 2.5 cups of nut flour a mixture of Bob's Red Mill Almond, Bob's Red Mill Hazlenut
  • 1 tablespoon Saigon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 cups organic carrots grated
  • 1 large organic apple peeled, cored and grated
  • 1 cup shredded organic coconut unsweetened
  • 3 large organic eggs
  • 3/4 cup organic crystallized ginger chopped
  • 1/4 cup organic coconut oil
  • 1/4 cup organic applesauce
  • 1 teaspoon vanilla extract


  • Preheat oven to 350F.
  • In a large bowl combine first 4 ingredients, the dry ones, in a bowl and mix well with a fork or whisk.
  • Then add the grated carrot, apple, and crystallized ginger. Mix again.
  • In a medium bowl whisk the eggs until well mixed. Add the coconut oil that has been softened or liquified, apple sauce and vanilla. Mix well.
  • Add the liquid mixture to the dry mixture and mix well to make a very thick batter.
  • Let sit for 30 minutes.
  • In a muffin tin place baking cups and fill with a generous 1/3 cup batter.
  • Place in preheated oven and bake for 35 minutes.


I used a combination of 2/3 Bob's Red Mill Almond Flour and 1/3 Bob's Red Mill Hazelnut Flour. You could make them with all almond or all hazelnut and they will be delicious.
Add 1/2 cup of organic raisins if you like and 1/2 cup of chopped up dates.