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Morning Glory Muffins from Everyday Grain Free Baking

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  • Author: Jaime Hartman
  • Total Time: 35 mins
  • Yield: 8 1x


Shared with permission from Everyday Grain Free Baking by Kelly Smith


  • ½ cup organic coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 large eggs
  • ¼ cup plain coconut milk yogurt (or ¼ cup coconut milk, plus ½ tsp apple cider vinegar)
  • 3 tablespoons honey
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup diced fresh pineapple
  • 1/3 cup grated carrot
  • ¼ cup grated apple
  • 2 tablespoons unsweetened shredded coconut


  1. Preheat oven to 350°F. Place 8 parchment muffin liners into a 12-cup muffin tin; set aside.
  2. In a small bowl, mix together the coconut flour, baking soda, and salt.
  3. In a large bowl, whisk together the eggs, yogurt, honey, coconut oil, and vanilla until well combined.
  4. Sift the dry ingredients into the wet, and whisk well to thoroughly combine, until no lumps remain and batter begins to thicken.
  5. Gently fold in the diced pineapple, grated carrot, and apple, and 1 tablespoon of the shredded coconut. Evenly distribute the batter among the 8 lined muffin cups. Then sprinkle tops with the remaining shredded coconut.
  6. Bake for approximately 20–25 minutes, until tops and edges begin to turn a light golden brown and a toothpick inserted into center comes out clean. Allow to cool in the pan for 5–10 minutes. Then serve and enjoy!
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: muffins