IMG_4603Every once in a while I get a craving for a muffin for breakfast. And coffee. Together…

Snap back into reality, I know when I eat that combo, I get the shakes and feel aweful for the better part of the morning. So, I usually stick with a green smoothie or an egg and berries.

Do you know which foods make you feel great and which ones are disasters?

Ever since I was a kid I’ve loved experimenting with recipes to make them healthier.  For this recipe, I started with Giada’s carrot and zucchini mini muffins and revised it into these delightful Morning Glory Muffin.  And they didn’t leave me feeling lousy.

The recipe uses raw honey and coconut palm sugar as the sweeteners vs. refined sugar. Giada uses maple syrup which, also works but I like how the mixture between the coconut palm sugar and honey makes the muffins brown.

I used carrots to sneak in a veggie and walnuts for a boost of omega-3. Both give an extra burst of fiber too.

Instead of regular flour this recipes includes almond meal and brown rice flour which are gluten free.  The almond flour also contains more fiber and protein than white flour.  You can purchase both of these at Kroger, Publix, Whole Foods are online. They are great pantry staples if you are living a gluten free lifestyle.

Save time by making a double batch and freeze half of them for a quick go-to breakfast. Kids and husbands love them too.

Morning Glory Muffins

Make 12 muffins

  • 2 cups almond meal
  • 1/2 c brown rice flour
  • 2/3 c  coconut oil
  • 1/3 c raw honey
  • 1/3 c coconut palm sugar
  • 2 eggs*
  • 1 tsp baking power
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 tsp cinnamon
  • 1 c carrots – shredded thin
  • 1/4 raisins
  • 1/4 chopped walnuts


  1. Pre-heat oven to 350 degrees. Combine honey, coconut palm sugar, coconut oil and eggs (or flax egg mixture) and until smooth.
  2. Add almond meal, brown rice flour, power soda, baking powder, salt, cinnamon and mix.
  3. Add carrots, raisins and walnuts and mix.
  4. Place in muffin pan lined with muffin liners. (the liners will help keep the muffins moist but feel free to skip.)
  5. Cook for 20-25 minutes or until light brown.

* To make it vegan, substitute the eggs with ground flax seed and water.  Mix 2 TB ground flax seed with 6 TB of water and let it sit for 5 min before you add to the wet ingredients.


And I’d love to hear from you, share your favorite go-to healthy breakfast in the comments section below.

PS: Curious what foods make your feel the best in the morning? Check out this breakfast experiment.