Paleo Morning Glory Muffins
These Paleo Morning Glory Muffins are loaded with bananas, shredded carrots, toasted walnuts, and golden raisins. These easy muffins have NO added sugar – they’re sweetened entirely with bananas! They’re the perfect on-the-go breakfast or snack.
Happy New Year!!! Welcome to 2017 – I hope the beginning of your year is off to a wonderful start. This feels a little weird, because I’m writing this while it’s still 2016. You, however, will be reading this in 2017. And if you’re reading this right around when it’s getting posted, I’m in CUBA!!!
Until the 10th, my best friend Paige and I are going to be exploring the island and taking a break from American civilization…and also from the internet, since Cuba isn’t known for their widespread Wifi.
Paige is halfway through law school, and after working her BUTT off this semester, she was dying to get out of the country and go on an adventure. I’m always down for a traveling adventure, so we examined our options, and Cuba felt like the perfect adventure to kick off 2017.
We’ll be dancing, eating, and exploring our way across the island, and I’m bringing my camera so I’ll be sure to put up a recap post of all of our shenanigans! But for now, let’s chat healthy muffins.
I’ve been holding onto this paleo morning glory muffin recipe for a little while because it just *felt* like a January kind of recipe, perfect for healthy breakfasts and snacks! A batch of these is a surefire way to keep any healthy eating related New Years Resolutions on track.
They’re super soft and moist, thanks to the bananas, shredded carrots, and almond butter. Toasted pecans add crunch, and golden raisins add texture and a burst of sweetness. Between the sweetness of the ripe bananas and the raisins, there’s no need for any added sugar!
These are coconut flour muffins, so it might seem like there’s not very much flour in comparison to amount of liquid ingredients, but because coconut flour is so absorbent, the muffins turn out to be the perfect texture. Not too wet, and not too heavy at all.
These Paleo Morning Glory Muffins are loaded with all sorts of healthy, good-for-you ingredients like bananas, carrots, and pecans, and they’re definitely a satisfying treat. They also freeze super well, so you can just pop one in the microwave and eat it on your way out the door. Enjoy!
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Paleo Morning Glory Muffins
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- 1 cup mashed banana (from about 2 large bananas)
- 3 large eggs (room temperature)
- 3 tablespoons coconut oil (melted)
- ¼ cup milk of choice (I used unsweetened almond milk)
- 1 teaspoon vanilla extract
- ⅓ cup creamy almond butter
- ⅓ cup (50g) coconut flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded carrot
- ½ cup toasted pecans (chopped)
- ⅓ cup golden raisins
- Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, almond milk, vanilla extract and ⅓ cup almond butter until fully combined.
- Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the shredded carrots, toasted pecans, and raisins.
- Divide the batter between the prepared muffin tins.
- Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
- Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
- Calories: 148
- Sugar: 7
- Fat: 10
- Carbohydrates: 12
- Protein: 4
Mmmm I love the fabulous combo in morning glory muffins, what a great way to sneak in extra fruit and veggies! I’m sure these muffins make mornings that much more glorious ;)
I hope you are having the BEST time in Cuba, Rachel! I’m sure you’ll have a blast and I can’t wait to see pics! These muffins definitely look like a January treat. Love the morning glory ingredients, YUM!
Thanks so much, Gayle!!
I love using coconut flour – it definitely gives a unique texture but I love it, looks perfect in these muffins! Oh and that almond butter shot is drool-worthy! Hope you’re enjoying Cuba and the new year so far, Rachel!!
These are looking so good and exactly how I want to get my veggies!! ;)
Have so much fun on your trip!!!
Morning glory muffins are a total fave of mine Rachel! Can’t wait to try your Paleo version! Have a great time in Cuba!
Morning glory muffins are the best, and these look fab! Happy New Year, I hope you have the best time in Cuba!
Morning glory muffins are some of my favorite, and I have a recipe I’m working on too! I love this paleo version Rachel — it looks so satisfying and delicious! Happy New Year, and have a wonderful time in Cuba!
Whaaaaat?? Your trip sounds like SO much fun, Rachel! Have so much fun and post lots of pics afterwards! And these muffins are absolutely gorgeous! They look so so soft and moist I can hardly stand it!
I have sooo much coconut flour that I need to find a use for and these muffins are the perfect solution! Pecans are the perfect touch and I love the addition of almond butter! Hope you’re having a blast in Cuba =)
I can’t eat coconut, can I use bobs red mills gluten free?
Coconut flour performs differently than regular flour because it’s much more absorbent, so you would have to use more of another type of flour if you subbed one in. I haven’t tested it that way so I’m not sure exactly how much you would need. Sorry I can’t be more helpful, but I’ve only tested the recipe as written.
I tested the recipe with Almond flour because that’s all I had. I used 1 cup and it came out to the right consistency.
So glad they worked with almond flour! Thanks for sharing your feedback Kelsea.
Do you happen to know the calorie count per each muffin? They are so good and light, I could easily eat 2-3 at a time. I am Tyoe 2 diabetic and always looking for sugar free options and less carbs. These are yummy with no added sugar!!!
Thanks so much Diane! I’ll be adding the nutritional info to these in a minute :)
These are the second muffin recipe I’ve tried from your website and wow — they knocked our socks off. My husband is not a huge fan of my paleo baking efforts because nothing tastes “real.” He announced that these “taste like regular muffins.” So delicious. Thank you!
The best kind of compliment to get! I’m so thrilled to hear your husband like them – my mom and my old roommate were the same way, so I always knew a recipe was good and ready to post when they gave their approval. Enjoy, and thanks so much for the feedback!
Is there something I can sub for the almond butter? I unfortunately have a sensitivity (I’d call it an allergy but my allergist doesn’t) to all types of nuts.
You could use sunflower seed butter or tahini! Note that sunflower seed butter can turn baked goods green because of a chemical reaction, but it’s still fine to eat.
These are great! Mildly sweet, nicely textured, and satiating.
So glad you’re enjoying them – thanks for the feedback Amanda!
Could PB be used instead of almond butter?
Yes definitely, you’ll just be able to taste it more than the almond butter since peanut butter is a more pronounced flavor. Enjoy!
I just made these and used Thompson raisins, half walnuts (ran out of pecans), and added about 1/2 tsp of orange zest. Delicious! I love how they’re fluffy and not too sweet.
Love the addition of orange zest – yum! So happy to hear you’re enjoying the recipe.
These are insanely good! Love all the textures mixed in and how they’re not dry at all! Definitely making again and again :)
So thrilled you’re loving them! Thanks so much for the feedback Alyssa :)
I made these for my little girls, and they were devoured in a day! I decided to try them as cakes for my one year old’s birthday, and it worked out perfectly! Each batch made one 9″ cake, baking for around 22 minutes (I think). I layered two with some maple cream cheese frosting (not paleo, but so good!) Thanks for sharing your wonderful recipes!
Wow, that sounds absolutely delicious, Iris! So thrilled to hear it was a hit with your girls.
Loved this recipe! Always looking for baked goods with minimal sugar that taste GOOD. This is certainly one.
Woohoo!! So glad you love them, Katelyn.
Love this recipe! My little one has an egg allergy, would using chia seed gel work as a good substitute?? That’s usually our go to, but curious if it would work well with this recipe!
Hi Karo, because the recipe is so egg-dependent for texture, I’m not sure how it would work! It would likely be okay and still be delicious, but the texture may not be quite as fluffy.
Made these today using the chia gel, and OMG so amazing! They are delicious and soft, and will be perfect for my little ones breakfast for our travels this week. Thank you!
These turned out really eggy and mushy for me. More like a soufflé or a quiche than a muffin. I feel like they need twice the coconut flour. Is that how they are supposed to be?
No definitely not! It sounds like maybe they could have used more time in the oven?
Wow! Just made these yummy muffins and LOVE them! I forgot that I had bookmarked the recipe and rediscovered it this morning- will definitely make these again! I used large muffin pan so it made 6 muffins- I baked them a bit longer, around 22-24 minutes and they came out great! Thanks for sharing this recipe!
Woohoo!! So glad you’re loving them, Kathi :)