Morning Glory Muffin Tops (Vegan, Nut-Free, Gluten-Free, Refined Sugar-Free)

There is something so nostalgic about having a muffin in the morning. I don’t know why exactly — maybe it’s seeing them behind the glass at my local coffee shop all perfectly lined up and essentially calling my name, or because of this Carrot Apple Walnut Muffin my dad used to get from a cafe near us back home in Newport Beach on our family’s weekend morning walks. Whatever the reason I associate mornings with muffins and coffee, all I know is that it was about time that I create the perfect morning muffin!

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Introducing my Morning Glory Muffin Tops! These are gluten and dairy-free, filled with carrot, apple, shredded coconut, and cinnamon. It uses a combination of coconut flour and oat flour, and is a substantial muffin top with a thick and chewy center that is still light and airy. What’s awesome about this recipe as well is that it’s nut-free! I nixed the raisins that traditionally find their way into Morning Glory baked goods because I’m not a huge fan myself, but don’t let that stop you from throwing a few in there! They use just a bit of coconut oil and are sweetened with a touch of maple syrup which gives them a gorgeous warm taste without any refined sugar. I topped with coconut chips for added texture, and the “icing” on the muffin top, if you will!

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I recognize the fact that I bake with mostly alternative, real ingredients – all which are actually available on Thrive Market! I got nearly all of the ingredients to make these Morning Glory Muffin Tops from Thrive (along with all of my other baking ingredients on the site — almond flour, sugar, flax, you name it). It’s the only place I’ll shop for groceries online. I’m pretty upfront with you all about the products I truly use in my life, and Thrive is one of them. All of their products are 25-50% below normal retail price, and you can easily sort by any diet or lifestyle that you follow. Plus, you their brands are literally the best-of-the-best because they vet each and every product that they sell on there. I mean, what could be better? Also get this: one of the most gorgeous things about them is the fact that they donate a membership to a low-income family, teacher, veteran, or student every time someone signs up thorough the Thrive Gives program. For only $59.95/year (literally $5/month!!), you can get access to all of these discounted goodies and help someone in need.

I absolutely love having these muffin tops for breakfast — they are such an easy thing to prep the night or week before and eat at your desk at work or with your morning coffee! I always need to have something sweet with my morning coffee and this is true morning glory!! 

When you make this recipe, tag me on Instagram @DADAEATS and #DADAEATS so I can see your creations!! 

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Morning Glory Muffin Tops (Vegan, Gluten-Free, Refined Sugar-Free, Dairy-Free)

The perfect morning treat to wake up to! I found most of the ingredients on Thrive Market — here’s a list of what I found on there, for your convenience!

Oat Flour

Coconut Flour

Cinnamon 

Shredded Coconut 

Coconut Chips 

Coconut Oil 

Maple Syrup 

Author Samah Dada

Ingredients

• 1 cup oat flour I used store-bought, but you can feel free to grind up rolled oats into a flour using a blender!
• 3 tbsp coconut flour
• 2 tbsp flaxseed meal
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 cup shredded carrots
• 1 red delicious apple, shredded I kept the skin on, but you can peel it before shredding if you prefer!
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted and cooled
• 1/2 cup maple syrup
• 1/3 coconut chips to top

Instructions

1. Preheat oven to 350 degrees and grease a baking sheet lightly with coconut oil. 

2. In a medium bowl, whisk together oat flour, coconut flour, shredded coconut, baking soda, cinnamon, and flaxseed meal. 

3. In a separate bowl, mix together shredded carrots and apples so that they are loosely incorporated together. 

4. Add maple syrup to apple & carrot mixture. Stir to combine. 

5. Add melted and cooled coconut oil to apple/carrot mixture. Stir to combine. 

6. Combine wet and dry ingredients. Mix together to incorporate thoroughly. 

7. Batter should be a little loose. That’s normal! Form into about 9 muffin tops. 

8. Bake for 20-25 minute until golden around edges. 

9. Let cool slightly before serving. Enjoy!