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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! The perfect on-the-go breakfast or snack.
Meet a long time favorite of mine: gluten-free Morning Glory Muffins! I always love a good muffin recipe, and these are always one of my favorites. Delicious, easy, and no added sugar? Definitely a winner in my book.
These loaded muffins are the perfect way to kick off your day with wholesome goodness. Packed with a variety of nutritious ingredients like grated apples, carrots, and pecans, these healthy muffins are not only delicious but also full of fiber and healthy fats that will keep you energized all morning. They’re one of my favorite things to bring hiking with me!
Unlike traditional muffins that can be loaded with refined sugars and flours, these are made with coconut flour, making them gluten-free, grain-free, and Paleo-friendly. They are soft and tender, thanks to the moisture of the bananas, shredded carrots, and almond butter. We add toasted pecans for crunch, and golden raisins add chewy texture and a burst of sweetness. Between the sweetness of the ripe bananas and the raisins, there’s no need for any added sugar!
Customize your morning glory muffins
What makes these paleo morning glory muffins even more special is their versatility. You can easily customize them by adding your favorite mix-ins like chopped nuts, seeds, or even some dark chocolate chips.
I tend to make them as regular sized muffins, but you can also make them into mini muffins or bake up this batter in a loaf pan for a morning glory loaf.
They’re also great for meal prep. Make a batch at the beginning of the week, and you’ll have a quick, healthy breakfast or snack ready to go.
These muffins are made with coconut flour, so it may seem like there’s not much flour in comparison to the liquid ingredients. This is because coconut flour is so absorbent! It’s about 3x more absorbent when compared to other flours. Don’t worry if it concerns you: the muffins are the perfect texture. Not too wet, and not too heavy at all.
How to store
Store morning glory muffins in an airtight container at room temperature for two days, in the refrigerator for up to a week, or tightly wrapped in the freezer for up to six month.
I love to store a stash of these morning glory muffins in the freezer. Pop one in the microwave for 30 to 60 seconds when you need a quick breakfast. They’re nourishing, full of flavor and texture, and absolutely delicious. Enjoy!
More muffin recipes:
Gluten-Free Vegan Double Chocolate Muffins
These Gluten-Free Vegan Double Chocolate Muffins are tender, super chocolatey, and absolutely delicious. They are perfect for chocolate lovers!
Gluten-Free Blueberry Muffins
These Vegan & Gluten-Free Blueberry Muffins are light, fluffy, and bursting with fresh blueberries! The batter comes together quickly & easily in one bowl and they’re ready in just 30 minutes.
Gluten-Free Vegan Carrot Cake Muffins
These Gluten-Free Vegan Carrot Cake Muffins are so tender and flavorful! They’re the perfect healthy breakfast or snack to enjoy all Spring long.
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.
- Store in an airtight container at room temperature for two days, in the refrigerator for up to a week, or tightly wrapped in the freezer for up to six month.
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.
Thank you!
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!