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Morning Glory Muffins

Morning Glory Muffins

These hearty muffins combine crunchy walnuts, crushed pineapple, shredded carrots, and almond flour for a gluten-free breakfast that satisfies hunger with fiber and healthy fats. Vanilla monk fruit sweetener adds flavor and sweetness without spiking insulin.
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Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: breakfast, brunch, gluten free, muffin, snack, vegetarian
Servings: 4 meals
Calories: 403kcal
Author: Meal Prep on Fleek

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

Macros include cherries and cottage cheese. 

Nutrition

Calories: 403kcal | Carbohydrates: 22g | Protein: 17g | Fat: 29g | Fiber: 6g
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