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Gluten-Free Morning Glory Muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12


  • 1 cup mashed banana 2-3 bananas
  • 3 large eggs
  • 3 tablespoons coconut oil
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup almond butter
  • 1/3 cup coconut flour
  • 1 1/2 teaspoon ceylon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder aluminum free
  • 1/4 teaspoon salt
  • 1/2 cup grated carrot
  • 1/2 cup chopped pecans (or walnuts)
  • 1/3 cup dried fruit (raisins, cherries, berries)


  1. Preheat oven to 350o F. Grease mufin tin with coconut oil OR use paper liners. (I found these cute spring-themed stand alone cups at Target)

  2. In large bowl combine the mashed bananas, eggs, coconut oil, almond milk, vanilla, and almond butter.

  3. Add the coconut flour, cinnamon, baking soda, baking powder, and salt to wet ingredients and mix well. Add in grated carrots, nuts, and fruit.

  4. Divide the batter evenly between muffin tins.

  5. Bake for 18-20 minutes. Top should be browned and a toothpick inserted in middle will come out clean.

  6. Remove from oven and allow to cool slightly in tin, then flip out onto wire rack to finish cooling.