Morning Glory Muffin Recipe + GIVEAWAY! [Coconut Flour E-Book Review]

These Morning Glory Muffins offer just the right amount of sweetness for breakfast or a quick snack. Paleo friendly and the perfect texture, these muffins will be a (healthy) hit in your household!

Paleo baking from scratch can be a bit tricky. Finding pre-made paleo-friendly baking mixes isn't near as easy as it is if you follow a Standard American Diet or even just a solid Gluten Free diet. Sure, there are plenty of paleo friendly flours you can cook with, such as almond and coconut, but it is definitely not as easy. Speaking from experience, these flours can be a bit finicky to work with so I'm always greatful when others take time to find the best combinations for their recipes.

When Regina from Leelalicious put out a PSA to other bloggers for some input on her new e-book cookbook, Coconut Flour Muffins, Pancakes and Mug Cakes, I jumped at the chance to test her recipes out! This book is full of muffins, pancakes, mug cakes and even a few glaze recipes that are all gluten free! In fact, they are all paleo friendly with the exception of just ONE recipe (cornbread!)

Here are just a few of the 25+ recipes you get in this Coconut Flour Recipe e-book:
Apple Muffins
Coffee Cake Mug Cake
Sweet Potato Pancakes
Chocolate Pancakes
Pumpkin Mug Cake
Nut Butter Glaze

One of the biggest things I look for in new cookbooks is how common the ingredients are that they use. Because lets be real, I can't always hunt down $14 hazelnut flour online. Regina's book is awesome because all the ingredients used are commonly found and you probably already have most of them in your cupboard!  On top of the grocery list, you'll find that all of these recipes are really simple to make. They are all 7 steps or less and take just a few minutes of prep time. A few of the recipes I personally tried from this e-book were the coffee cake mug cake and the sweet potato pancakes.  Each were delicious and so easy for me to make!

The best part is, Regina is letting me share one of these recipes with you! When it came to choosing which I would share, I opted for the Morning Glory Muffins! These were my first batch of morning glory muffins (ever!) and they did not disappoint! They had perfect texture and had just the right amount of sweetness for breakfast or a quick snack.

I'm sharing the recipe with you below for you to try out, but be sure to pick up the Coconut Flour Muffins, Pancakes and Mug Cakes e-book to have access to all the other recipes!

PS - Not only do I get to share one of the recipes, but Regina from Leelalicious put together a BLENDTEC GIVEAWAY to celebrate the release of the e-book.  Giveaway entry is at the bottom of this post, and runs until April 6 at 12am EST, so don't miss it!

cookbook, gluten free, grain free, paleo, vegetarian, muffins, paleo muffins, breakfast muffins
breakfast, brunch, snacks, muffins
Yield: 12 Servings
Author: Katie Doyle

Morning Glory Muffins

These Morning Glory Muffins offer just the right amount of sweetness for breakfast or a quick snack. Paleo friendly and the perfect texture, these muffins will be a (healthy) hit in your household!
prep time: 15 Mcook time: 20 Mtotal time: 35 M


  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbs shredded coconut
  • 1 1/2 tsp cinnamon
  • 4 eggs
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2/3 cup grated carrot
  • 2/3 cup chopped pineapple
  • 1/2 cup grated apple
  • 1/4 cup chopped nuts (I used pecans)
  • 1/4 cup raisins


How to cook Morning Glory Muffins

  1. Preheat oven to 375 degrees. Grease or line a muffin pan.
  2. In a bowl, whisk together coconut flour, tapioca flour, baking soda, salt, shredded coconut and cinnamon.
  3. In another bowl, whisk together the wet ingredients (eggs, coconut oil, maple syrup & vanilla extract) until smooth and combines.
  4. Add the flour mix to the wet mixture and stir until all lumps are gone. You could also use a food processor/blender to blend all of these.
  5. Fold carrots, pineapple, apple, nuts and raisins into the batter by hand.
  6. Divide batter into 12 muffin cavities. Bake for 17-20 minutes until a toothpick comes out clean.
  7. Cool in pan for 10 minutes before transferring to a wire rack to finish cooling. Store covered.



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

The nutritional labels are a product of online calculators such as MyFitnessPal. While I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Created using The Recipes Generator

Recommended Supplements:

If you're in the baking mood, here are more of my favorites