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5 from 1 vote

Gluten-Free Morning Glory Muffins

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

Ingredients

  • 1 cup mashed banana 2-3 bananas
  • 3 large eggs
  • 3 tablespoons coconut oil
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • cup almond butter
  • cup coconut flour
  • 1 ½ teaspoon ceylon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder aluminum free
  • ¼ teaspoon salt
  • ½ cup grated carrot
  • ½ cup chopped pecans (or walnuts)
  • cup dried fruit (raisins, cherries, berries)

Instructions

  • 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)
  • In large bowl combine the mashed bananas, eggs, coconut oil, almond milk, vanilla, and almond butter.
  • Add the coconut flour, cinnamon, baking soda, baking powder, and salt to wet ingredients and mix well. Add in grated carrots, nuts, and fruit.
  • Divide the batter evenly between muffin tins.
  • Bake for 18-20 minutes. Top should be browned and a toothpick inserted in middle will come out clean.
  • Remove from oven and allow to cool slightly in tin, then flip out onto wire rack to finish cooling.