Morning Glory Muffins
- Amy Granger
- 6 hours ago
- 2 min read
Hearty, warmly spiced, and full of wholesome vegetables, these Morning Glory Muffins feel like a cozy morning in a bite. Carrots, parsnips, pecans, and coconut give texture and sweetness naturally, while careful tweaks keep them nourishing and satisfying without compromising flavor. Perfect alongside coffee, tea, or a leisurely weekend breakfast.
Some recipes don’t just come from a kitchen.
They come from a season of life.
This one has been tucked inside my “forgotten, now found” notebook for years. It was originally an Emeril Lagasse recipe I printed from Food Network long ago. While it’s no longer posted there, I was able to track it down on his website — and of course, I’ve made a few thoughtful adjustments along the way.
Over time, I’ve quietly shifted the flour balance and strengthened the structure so they better support stable blood sugar and lasting satiety. The spirit of the recipe remains the same — just tuned to how I cook and nourish now.
From my "forgotten, now found" notebook to your kitchen.
— Amy
Morning Glory Muffins
Servings: 12 muffins
Active Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
What You’ll Need
1¾ cups almond flour
½ cup vanilla or unflavored protein powder
1 teaspoon cinnamon
½ teaspoon cardamom
⅛ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon sea salt
4 large eggs
¼ cup melted coconut oil or ghee
½ cup plain whole milk Greek yogurt
¼ cup maple syrup
1 teaspoon vanilla extract
1 cup grated carrots
1 cup grated parsnips
½ cup chopped pecans
½ cup unsweetened shredded coconut
Let’s Cook
Preheat oven to 350°F and line a 12-cup muffin tin.
In a large bowl, whisk together almond flour, protein powder, cinnamon, cardamom, cloves, baking soda, and sea salt.
In a separate bowl, whisk eggs until slightly frothy. Stir in melted coconut oil, Greek yogurt, maple syrup, and vanilla.
Add wet ingredients to dry ingredients and stir gently until just combined.
Fold in grated carrots, grated parsnips, chopped pecans, and shredded coconut.
Divide batter evenly among muffin cups.
Bake 20–24 minutes, until a toothpick inserted in the center comes out clean. Do not overbake.
Cool completely before removing from the pan.
Notes & Tips
These muffins freeze beautifully — wrap individually or store in an airtight container for up to 1 month.
Adjust spices to your taste — a little extra cinnamon or nutmeg works well.
For extra crunch, toast the pecans before folding in.
Batter should be thick but scoopable — if too loose, add 1–2 tablespoons almond flour.
How to Build a Balanced Breakfast: Pair 1 muffin with ¾–1 cup Greek yogurt or 2 eggs + berries or citrus. This combination brings you close to 30g protein and 10g fiber, keeping you satisfied and energized through the morning.
Nutrition (per muffin)
Protein: 9–11g
Fiber: 4–5g
Healthy fats from nuts and coconut oil
~230–250 calories
Balanced, blood sugar–supportive muffins that feel indulgent but nourish your body.
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