Morning Glory Muffins - dairy and egg free

Morning Glory Muffins

Posted by Whendi Grad on

macadamia nut honey muffin recipe

As the weather gets chillier, we are having fun coming up with more seasonal recipes using our honeys! Here is a Big Island Bees take on a bakery staple; morning glory muffins with a Hawaiian twist of raw Macadamia Nut Blossom honey and mac nut butter. These are also dairy- and egg- free, so they’re great for people with food allergies. Enjoy!

  • 1/3 cup coconut oil
  • 1/3 cup + 1 Tbsp macadamia nut butter
  • 1/2 cup Macadamia Nut Blossom Honey
  • 2 Tbsp brown sugar
  • 1/3 cup ground flaxseeds
  • 1/3 cup + 1 Tbsp soymilk, almond milk, or water
  • 1 3/4 cup whole wheat pastry flour
  • 2 tsp ground cinnamon
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tart apple (such as honeycrisp) cored and grated
  • 2 medium carrots, grated
  • 1/2 cup dried cherries
  • 1/2 cup coconut flakes


  1. Preheat your oven to 350° F and line or grease a 12-cup muffin tin.
  2. In a small bowl, stir together flaxseeds and nondairy milk (or water), and set aside.
  3. In a large bowl, cream together coconut oil, macadamia nut butter, honey, sugar until well combined and creamy. Stir in flaxseed mixture and mix well.
  4. In a separate bowl stir together flour, cinnamon, salt, baking soda, and baking powder.
  5. Add the flour mixture to the honey mixture and stir until just combined.
  6. Stir in apple, carrot, dried cherries and coconut.
  7. Divide evenly between the muffin cups and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool on a wire rack.

← Older Post Newer Post →

Leave a comment