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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Remember to #bakerita if you try the recipe!
Paleo Morning Glory Muffins
Ingredients
- 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
Instructions
- 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.
Bethany @ Athletic Avocado says
January 2, 2017 at 4:15 amMmmm 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 ;)
Gayle @ Pumpkin 'N Spice says
January 2, 2017 at 4:22 amI 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!
Rachel says
January 11, 2017 at 4:00 pmThanks so much, Gayle!!
Sara says
January 2, 2017 at 9:27 amI 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!!
rebecca | DisplacedHousewife says
January 2, 2017 at 12:32 pmThese are looking so good and exactly how I want to get my veggies!! ;)
Have so much fun on your trip!!!
xoxo
Mary Ann | The Beach House Kitchen says
January 2, 2017 at 2:51 pmMorning glory muffins are a total fave of mine Rachel! Can’t wait to try your Paleo version! Have a great time in Cuba!
Laura | Tutti Dolci says
January 2, 2017 at 3:38 pmMorning glory muffins are the best, and these look fab! Happy New Year, I hope you have the best time in Cuba!
marcie says
January 2, 2017 at 9:32 pmMorning 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!
Sarah @Whole and Heavenly Oven says
January 3, 2017 at 4:50 amWhaaaaat?? 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!
Ashley says
January 4, 2017 at 2:36 pmI 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 =)
Autumn says
May 22, 2017 at 9:03 pmI can’t eat coconut, can I use bobs red mills gluten free?
Rachel says
May 23, 2017 at 7:42 amCoconut 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.
Kelsea says
June 8, 2017 at 5:49 amI tested the recipe with Almond flour because that’s all I had. I used 1 cup and it came out to the right consistency.
Rachel says
June 8, 2017 at 11:25 amSo glad they worked with almond flour! Thanks for sharing your feedback Kelsea.
Diane Waud says
October 14, 2017 at 12:37 pmDo 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!!!
Rachel says
October 16, 2017 at 10:41 amThanks so much Diane! I’ll be adding the nutritional info to these in a minute :)
Kalehue says
November 19, 2017 at 5:46 pmThese 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!
Rachel says
November 19, 2017 at 5:55 pmThe 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!
Natasha says
November 24, 2017 at 11:05 amIs 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.
Rachel says
November 24, 2017 at 9:18 pmYou 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.
Amanda says
January 20, 2018 at 6:51 amThese are great! Mildly sweet, nicely textured, and satiating.
Thank you!
Rachel says
January 20, 2018 at 12:21 pmSo glad you’re enjoying them – thanks for the feedback Amanda!
A. Rose says
January 27, 2018 at 5:51 pmCould PB be used instead of almond butter?
Rachel says
January 28, 2018 at 7:14 amYes definitely, you’ll just be able to taste it more than the almond butter since peanut butter is a more pronounced flavor. Enjoy!
Kendra says
February 11, 2018 at 12:00 pmI 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.
Rachel says
February 11, 2018 at 1:05 pmLove the addition of orange zest – yum! So happy to hear you’re enjoying the recipe.
Alyssa says
April 16, 2018 at 11:49 amThese are insanely good! Love all the textures mixed in and how they’re not dry at all! Definitely making again and again :)
Rachel says
April 16, 2018 at 1:17 pmSo thrilled you’re loving them! Thanks so much for the feedback Alyssa :)
Iris says
April 22, 2018 at 5:25 pmI 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!
Rachel says
April 22, 2018 at 6:52 pmWow, that sounds absolutely delicious, Iris! So thrilled to hear it was a hit with your girls.