You know those mornings when you just can’t deal with another blah bowl of eggs… or you want to eat something on the run, but still want to feel like a responsible grownup? Paleo Morning Glory Muffins. Yes. That’s what I reach for when I really, really want something both delicious and still, you know, decent for me. It’s like the perfect storm of flavor and fuel. I swear, the first time I made these? My house smelled like a five-star bakery. Actually had a neighbor come sniffing around, “Hey…what ya makin’?” (They did walk away with a muffin. Or…maybe two. Oops?)
Customize your morning glory muffins
Alright, here’s the fun part. You really can mess around with the basics and make these Paleo Morning Glory Muffins totally your own. If you want to toss in some pineapple bits or maybe a handful of raisins, go for it. Sometimes I add walnuts. Sometimes I don’t. It depends on my mood and what’s lurking in the pantry.
The core is carrot, apple, shredded coconut, and a bit of nut flour. People get scared of swapping stuff because “will it turn out right?” Honestly, unless you sub out everything at once, you’re probably fine. I’ve even thrown in some blueberries (channeling these Deliciously Easy Paleo Blueberry Muffins) and suddenly I had a whole new breakfast. Or hey, try swapping zucchini for carrot, like with this moist paleo zucchini bread, if you’re feeling the veggie vibe.
If you’re one of those coconut haters, don’t worry—leave it out or maybe add more nuts. You’re the boss of your muffins.
“These are the only muffins my picky kid will eat for breakfast. Bonus? I feel good giving them to him.” – Tanya K.
How to store
Okay, so—real talk—I have never seen these muffins last more than three days in my kitchen. But! If you’ve got some serious self-control (teach me your ways), here’s what to do.
First, let them cool. I know. It’s torture. But if you throw warm muffins in a container, they’ll get soggy. Blech. Once cool, pop them in an airtight container and they’ll stay good at room temp for about two days. If you want them to last, fridge is fine for up to a week. I zap mine in the microwave for like, 15 seconds, so they taste freshly baked again.
Alternatively, freeze ‘em. Seriously, they freeze great. Wrap individually, toss in a big bag, and done. On busy mornings, just grab and go. I eat mine icy cold sometimes (don’t judge), but you can reheat in the oven at low temp too.
Now, if muffins for breakfast just aren’t enough for you, maybe check out this cozy paleo hot cocoa recipe for a total treat pairing. 
More muffin recipes
Honestly, if I could, I’d live off muffins. There’s just so many varieties, and you don’t get bored. Check out a few of these other faves—seriously, they’re all excellent for weekday breakfasts or just-a-little-something treats:
- Deliciously Easy Paleo Blueberry Muffins with Chia Seeds
- Deliciously Moist Paleo Lemon Blueberry Cake
- Delicious Pumpkin Mug Cake Paleo Gluten-Free in Minutes
Each recipe is fool-proof because, let’s face it, nobody needs a complicated recipe before 8am.
If you love paleo baked treats, check my paleo recipes category. The collection is growing. And if muffins get old (does that actually happen?), you’re bound to find something new there.
One last idea: if savory’s more your style, these sausage recipes might win you over.
Cooking tips for perfect muffins
Let me just say, muffins aren’t rocket science. But a couple tricks make a big difference.
Start with room temperature eggs. Muffins come out way fluffier. Trust me—I learned the hard way after yanking cold eggs right from the fridge (sad little lumps of dough). Don’t over-mix. That gets you tough muffins, not soft ones. Gently combine wet and dry, fold in rest, then stop. If you want even baking, use a scoop to portion out the batter evenly in the tray. No one likes the runt muffin.
I always add the apple last, so it doesn’t get too mushy. For a little extra wow, sprinkle some chopped nuts or coconut on top pre-bake. And, look, if you’re tempted to eat the batter: do it. I do (again, don’t judge).
If you want another super easy “mix-wet-mix-dry-go” muffin, this Deliciously Simple Fresh Peach Cake follows the same vibe.
Nutritional benefits of the ingredients
Okay, I have to brag on these muffins for a second. They’re deeply forgiving, but also secretly packed with good stuff—real “breakfast champion” material.
You get fiber and vitamins from carrots and apples, healthy fats from coconut and nuts, and a touch of protein from eggs. No refined sugar. No weird mystery oils. Nothing that’ll leave you with a sugar crash mid-morning.
Almond flour keeps them sturdy but not heavy, while coconut flour adds real, actual moisture. Unlike those dry, crumbly bakery muffins. Bleh. It’s satisfying in a different way—denser, not heavy, if that makes sense? If you want to bump up omega-3s, toss in some chia seeds like this legit recipe for paleo blueberry muffins with chia seeds.
Low-carb, gluten-free, grain-free—you get the point. These muffins hit all the marks (plus my friends with food allergies thank me).
Common Questions
How long do Paleo Morning Glory Muffins really last?
Up to two days at room temp, about a week in the fridge or freeze them if you need them to keep longer.
Can I use something instead of almond flour?
Yes, cashew flour or even sunflower seed flour works great, just keep the same ratios.
Are these sweet enough for kids?
Most kids love ‘em but you can add a little maple syrup or honey if you want to sweeten things up.
Can I skip coconut?
Totally. Swap it for more nuts or just leave it out.
How do I know when they’re done?
Stick a toothpick in the center; it should come out clean or with just a few moist crumbs.
Your new favorite breakfast, trust me
Look, if you’re on the hunt for a tasty, no-fuss breakfast that checks all the “feel good” boxes, Paleo Morning Glory Muffins are seriously worth it. Unlike the usual sugary muffins, these feed you and keep you running, not napping, all morning. If you’re curious how other home cooks do it, take a peek at Paleo Morning Glory Muffins {Gluten Free, Dairy Free} or get inspired by Paleo Morning Glory Muffins • Bakerita. And whatever tweaks you make, don’t forget to check the paleo category for more ideas or take a chance on another favorite like these crispy fried calamari for lunch. Now, go make some muffins—your future self says thanks.
Paleo Morning Glory Muffins
Ingredients
Dry Ingredients
- 2 cups Almond flour Can substitute with cashew flour or sunflower seed flour.
- 1/2 cup Coconut flour Adds moisture and density.
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 3 large Eggs Best to use room temperature for fluffiness.
- 1 cup Applesauce Can also add grated apple.
- 1/4 cup Melted coconut oil Alternatively, you can use another oil of choice.
Mix-Ins
- 1 cup Shredded coconut Optional, can omit for a nut-focused muffin.
- 1 cup Carrots, grated Core ingredient for flavor and nutrients.
- 1 cup Nuts, chopped (e.g., walnuts or pecans) Add for crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk together the eggs, applesauce, and melted coconut oil.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the grated carrots, shredded coconut, and chopped nuts.
Baking
- Scoop the batter evenly into the prepared muffin tins.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool completely before transferring them to an airtight container.
