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! The perfect on-the-go breakfast or snack.
Servings 12 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.
