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  • 3  tablespoons organic unrefined extra virgin coconut oil, melted
  • 3 large pastured organic eggs
  • ¼ cup organic unsweetened applesauce
  • 2 teaspoons gluten-free vanilla extract or vanilla flavor
  • ¼ teaspoon unrefined sea salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 ½ tablespoons organic unrefined coconut sugar
  • ¼ cup organic coconut flour
  • ½ cup shredded organic carrot
  • ¼ cup organic raisins
  • ¼ cup chopped pecans or chopped walnuts
  • 1 teaspoon grated orange zest (optional)
  • 2 tablespoons organic unsweetened shredded coconut (optional)

Make It Happen:

  1. Preheat oven to 350°F. Grease 6 muffin cups with coconut oil. Mix together eggs, remaining coconut oil, applesauce, and vanilla. Add in salt, baking soda, cinna-mon, and coconut sugar. Whisk coconut flour into batter until there are no lumps. Fold in shredded carrot, raisins, and nuts.
  2. Fill muffin cups with batter, and sprinkle with shredded coconut. Bake 20 minutes, or until inserted toothpick comes out clean. Cool on wire rack, then refrigerate.

A great combination of fruit, vegetable, nut, and coconut ingredients, this muffin is a healthy, fiber-rich addition to any breakfast or brunch. Gluten-free and dairy-free! Makes six muffins. PER SERVING: 194 cal; 5g pro; 13g total fat (8g sat fat); 16g carb; 93mg chol; 150mg sodium; .3g fiber; 10g sugars. Recipe originally in Going Against the Grain Group, 2012.

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