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  • Writer's pictureSarah

Morning Glory Muffins

While my husband could happily eat the same foods over and over, I myself crave variety. These Morning Glory Muffins are my latest favorite. I've combined some of great flavors: zucchini bread, carrot cake, and raisin muffins. The result is a delicious, nutrition-packed muffin that makes for a fantastic breakfast.

Morning Glory Muffins

Makes 12 muffins

  1. Melt the butter in a small pan over low heat.  Then turn off heat and allow to cool a bit.

  2. In a large bowl, combine the coconut flour, ground nuts, Einkorn flour, sucanat, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk it all together well and break up any lumps.

  3. Preheat the oven to 350 degrees F.  Line a muffin tin with paper liners. (I love to use If You Care unbleached muffin papers because the muffins do not stick to them!)

  4. In a medium bowl, combine the eggs and sour cream. 

  5. Peel and shred the carrots using a box grater. Then shred the zucchini. Stir the melted butter, carrots, and zucchini into the sour cream and eggs.

  6. Zest the lemon using a microplane zester. Add the lemon zest, vanilla, almond extract, and raisins to the egg mixture. Stir well to combine.

  7. Using an electric mixer, mix the wet ingredients into the dry ingredients. Mix just long enough to combine, and do not overmix.

  8. Divide the batter among the 12 muffin cups. I find that a 3-Tb scoop makes this very easy and effortless.

  9. Bake the muffins at 350 degrees F for 25-30 minutes, until they are medium brown on top.

  10. Remove from the oven and allow to cool a bit before serving.

  11. Serve alongside a glass of raw milk and enjoy! I typically refrigerate the leftovers and re-warm them in the toaster oven before serving.

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