Thank you to Now Real Food® for sponsoring this Morning Glory Muffins recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
Ok, not to brag, but I think I nailed this refined sugar-free Morning Glory Muffin recipe! These muffins are light, soft, and full of cozy flavors that make them perfect for breakfast, a snack, or even dessert. With shredded carrots, crushed pineapple, and crunchy walnuts, they're hearty enough to keep you satisfied while still feeling like a treat.
The best part? These muffins are gluten-free, packed with healthy fats, and sweetened with vanilla monk fruit sweetener instead of refined sugar. That means no crazy insulin spikes and a balanced start to the day. Between the warm spices and tropical pineapple, one bite takes me straight to a cozy fall morning, or maybe even a beach daydream during a busy week.
Why I Love Monk Fruit Sweetener
I've been using NOW Real Food® monk fruit for years because it checks all the boxes: zero calories, no aftertaste, keto-friendly, vegan, and gluten-free. I used vanilla monk fruit here, but I've also tried the pumpkin spice in muffins (amazing!) and even the caramel flavor in coffee. If you're trying to cut back on sugar without sacrificing flavor, this is a pantry staple.
Morning Glory Muffin Ingredients
- ½ cup grated carrots
- 1 ½ cups blanched almond flour
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 2 tablespoon vegetable oil or melted butter
- 2 teaspoon NOW Real Food® organic vanilla monk fruit sweetener
- ⅔ cup crushed pineapple (with juice)
- ½ cup chopped walnuts
Instructions
- Optional: Pair with monk fruit-sweetened cottage cheese and cherries for a full meal prep box.
- Preheat oven to 350°F and grease 8 muffin tins with non-stick spray. Use a paper towel to squeeze excess moisture from grated carrots.
- In a bowl, stir together almond flour, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, whisk eggs, oil, and monk fruit sweetener. Stir in the dry ingredients.
- Fold in crushed pineapple, carrots, and walnuts.
- Divide batter evenly into muffin tins. Bake 25-28 minutes. Let cool for 20 minutes before removing.
For Serving
- 2 cups cherries
- 1 cup low fat cottage cheese
Meal Prep and Storage
These muffins are meal-prep gold. I usually pair them with cottage cheese sweetened with vanilla monk fruit and some fresh fruit for a full breakfast box. They freeze really well, too-just store them in a freezer-safe bag for up to 2 months. To reheat, pop one in the microwave for 15-20 seconds or let it thaw overnight in the fridge.
For even more breakfast inspo, check out my roundup of under 20-minute lunch ideas, several of those tips can double as quick breakfasts, too.
Nutrition (per serving)
Calories: 403kcal | Carbohydrates: 22g | Protein: 17g | Fat: 29g | Fiber: 6g
FAQs
Can I make these muffins nut-free?
Yes! Just leave out the walnuts or replace them with pumpkin seeds or sunflower seeds for the crunch without nuts.
Can I substitute the pineapple?
Absolutely. Applesauce or shredded apple works well if you don't have crushed pineapple on hand. It keeps the muffins moist and naturally sweet.
Are these muffins freezer-friendly?
Yes. Store them in an airtight container or freezer-safe bag for up to 2 months. Reheat in the microwave or oven before serving.
Can I make them dairy-free?
They already are dairy-free as written, since the recipe uses almond flour and monk fruit sweetener. Just make sure your add-ins (like cottage cheese if pairing) are dairy-free alternatives if needed.
👉 Want more done-for-you meal prep menus that save time and stress? Check out the Workweek Lunch Meal Planner and let us do the planning for you.
More Meal Prep Muffin Recipes:
- Easy, No-Frills Banana Muffins Recipe For Snacks and Breakfast
- Paleo Blueberry Muffins
- Low Carb Cinnamon Apple Muffins
- Paleo Maple Pecan Banana Bread Muffins
- The Best Cranberry Orange Muffins (Freezer-Friendly!)
- Easy Pumpkin Muffins Recipe
Ingredients
- 1 ½ cups blanched almond flour
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 2 tablespoon vegetable oil or melted butter
- 2 teaspoon Now Real Food® organic vanilla monk fruit sweetener
- ⅔ cup crushed pineapple with juice
- ½ cup chopped walnuts
- ½ cup grated carrots
For Serving
- 2 cups cherries
- 1 cup low fat cottage cheese
Instructions
- Preheat oven to 350Fº and grease 8 muffin tins with non-stick cooking spray. Use a paper towel to squeeze excess moisture from grated carrots.
- Stir together almond flour, cinnamon, nutmeg, baking powder, and salt in a medium mixing bowl. In a separate medium bowl, whisk eggs, oil, and vanilla monk fruit sweetener. Stir in dry ingredients. Stir in crushed pineapple, carrots, and walnuts.
- Divide mixture between 8 muffin tins. Bake for 25-28 minutes. Cool muffins in tins at room temperature for 20 minutes.
- Divide cottage cheese between 4 small cups and place 1 in 4 small compartments of teal meal prep containers. Divide cherries next to cottage cheese. Place 2 muffins in each large compartment.
Video
Notes
Nutrition
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