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Grain-Free Morning Glory Bread:

We have been having beautiful weather here in Southern California! And it has me craving all the spring items, one being morning glory muffins. But instead of making muffins, I mixed it up, and created a grain-free morning glory bread for the week. And it turned out so delicious and I can’t wait for you to make too.

Where did the name morning glory come from?

Honestly, I never knew where the name came from. And so with some research I found out the name originated from Chef Pam McKinstry of the Morning Glory Cafe on Nantuckeet’s Old South Wharf in New England. But that is about all I really could find about the name. And if you have more details let me know!

Ingredients you will need:

  1. Unsweetened applesauce
  2. Shredded carrots
  3. Shredded apples
  4. Almond flour
  5. Tapioca flour
  6. Coconut flour
  7. Coconut oil
  8. Maple syrup
  9. Eggs
  10. Vanilla extract
  11. Flaxseed meal (if you don’t have you can omit)
  12. Cinnamon
  13. Ground ginger
  14. Nutmeg
  15. Salt
  16. Baking soda
  17. Raw Coconut butter

Optional add ins:

  • Pecans
  • Unsweetened toasted coconut flakes
  • Raisins

I added pecans, unsweetened coconut flakes, and raisins to mine. But if these are not your jam, don’t worry. Because you can easily add in whatever your preferences are. Some other yummy add ins are: walnuts, golden berries, mulberries.

How to prepare the batter:

Preparing the batter is simple. I first add all the wet ingredients to a bowl and mix. And then I add in the dry ingredients and mix. Lastly, I fold in the chopped pecans, unsweetened toasted coconut flakes, raisins, and mix. Add the batter to a lined loaf pan (1 lb. 8.5 x 4.5 x 2.75) inches and bake 350 F for 50-60 minutes, or until a toothpick comes out clean. Bake time may vary based on your oven. And I would suggest checking at the 45 minute mark by inserting a toothpick in the middle of the loaf. And if it comes out clean you are good to go, if not keep baking.

Once it is done baking:

Once the bread is done baking, I let mine cool completely before slicing. And if I am meal prepping it ahead of time, I let it cool completely, and then refrigerate overnight. And in the morning, when I am in the mood for a slice, that is when I slice it all up. I have found that letting it chill overnight helps firm up the bread a bit more too.


For years now, I have used raw coconut butter as my frosting, icing, or a glaze on majority of my baked goodies. I simply melt about 2 Tbsp of raw coconut butter and with a spoon drizzle all over the top of the bread before slicing it. But if you want more of a sweeter topping, feel free to use some powdered sugar and water to make a sweeter glaze.


Once I slice up the bread, I typically will store in an airtight container in the refrigerator. But this bread also freezes nicely. And if freezing, I suggest individually wrapping each slice, so in the morning it is easier to grab and reheat.

Make them into muffins:

And if you want to make muffins with this batter, it can be done. However, if doing muffins, the cooking time will change. I would bake 350 F for 20-25 minutes, or until a toothpick comes out clean. Cooking time may vary based off your oven.


Grain-Free Morning Glory Bread:


  • 4 eggs
  • 1/2 cup apple sauce
  • 1/4 cup coconut oil (melted)
  • 1 1/2 cups shredded carrots
  • 1/4 cup shredded apples
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 cup flaxseed meal omit if you don’t have it
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 tsp baking soda


  • 2 Tbsp melted raw coconut butter substitute powdered sugar and water to make a sweeter glaze (use equal parts 2 Tbsp of each)

Optional add ins:

  • 1/4 cup raisins
  • 1/4 cup chopped pecans
  • 1/4 cup unsweetened toasted coconut flakes



  • Add all the wet ingredients to a large bowl and mix
  • Add in the dry ingredients and mix
  • Fold in the raisins, chopped pecans, unsweetened toasted coconut flakes, and mix
  • Add to a lined loaf pan (1 lb. 8.5 x 4.5 x 2.75 inches) and spread evenly
  • Bake 350 F for 50-60 minutes or until a toothpick comes out clean ( I suggest checking it at the 45 minute mark)
  • Once done let it cool completely before slicing
  • If meal prepping ahead of time, let it cool completely, and refrigerate over night. In the morning slice the bread
  • Store in an airtight container in refrigerator or freeze individual slices