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Paleo Morning Glory Muffins {egg-free, nut-free}

Paleo Breakfast Muffins

We love these paleo morning glory muffins for a hearty and healthy start to the day.  
4.48 from 19 votes
Prep Time :15 minutes
Cook Time :27 minutes
Total Time :42 minutes
Yield: 10 muffins
Author: Amanda Paa



  • 110 grams Otto's cassava flour 1 cup + 2 tablespoons
  • 70 grams arrowroot starch or tapioca starch 1/2 cup
  • 30 grams coconut flour 3 tablespoons, I use Nutiva Organic Coconut Flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom leave out for AIP
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/4 cup full fat coconut milk
  • 1/4 cup applesauce
  • 1/3 cup + 1 tablespoon maple syrup
  • 1/3 cup melted cooled coconut oil
  • 3/4 cup raw shredded carrots 75 grams
  • 1/3 cup dried cranberries
  • 2 gelatin eggs* made by using these simple instructions – Make sure it is the red can of Great Lakes not the green, & wait until the below directions tell you to make them. If you wish to make these recipe vegan, you can use 2 vegan eggs using flax or chia seeds, but then this recipe will not be AIP compliant.


  • Preheat oven to 350 degrees F. Grease a muffin pan (with 12 holes) with a thin layer of coconut oil on the bottom and up the sides, in the corners. Do not use muffin liners, the batter will stick.
  • In a medium bowl whisk together the cassava flour, arrowroot/tapioca starch, coconut flour, baking soda, cinnamon, cardamom and salt. Set aside. In another bowl, whisk together the lemon juice, coconut milk, applesauce, maple syrup and cooled coconut oil.
  • Add 1/2 of the wet ingredients to the dry, stir until combined. Then add the remaining half of wet ingredients and stir until no streaks remain. Fold in the carrots and cranberries. At this time make your gelatin eggs, and stir them fully into the mixture. Use a spoon to fill the muffin holes 2/3 of the way full.
  • Bake for 27 minutes, or until a toothpick comes out clean. If not done, continue baking in 2 minute increments until it is. Let cool for 5 minutes on wire rack, then remove muffins and let finish cooling.


The light blend of spices in these muffins pairs beautifully with their rustic texture – a heavenly combination. They're reminiscent of carrot cake, with dried cranberries and a dash of cardamom to set them apart. I used cassava flour because of its soft texture, and gelatin eggs for binding since I'm still having a little trouble with egg whites. Maple syrup and coconut oil keep them moist while adding subtle sweetness, just the way I prefer.