Description
These Paleo Morning Glory Muffins are a wholesome and delicious breakfast option, packed with wholesome ingredients like bananas, carrots, pecans, and raisins. Naturally gluten-free and Paleo-friendly, these muffins combine subtle sweetness with a tender, moist texture and a hint of cinnamon, making them perfect for a nutritious start to your day.
Ingredients
Wet 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 (unsweetened almond milk recommended)
- 1 teaspoon vanilla extract
- ⅓ cup creamy almond butter
Dry Ingredients
- ⅓ cup (50g) coconut flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- ½ cup shredded carrot
- ½ cup toasted pecans (chopped)
- ⅓ cup golden raisins
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Line a 12-cup muffin tin with paper liners or grease with coconut oil to prevent sticking.
- Mix Wet Ingredients: In a large bowl or stand mixer, combine the mashed bananas, eggs, melted coconut oil, almond milk, vanilla extract, and creamy almond butter. Mix until the ingredients are fully blended and smooth.
- Add Dry Ingredients: To the wet mixture, add coconut flour, ground cinnamon, baking soda, baking powder, and salt. Stir well to incorporate all dry ingredients evenly.
- Fold in Add-ins: Gently fold in shredded carrots, toasted chopped pecans, and golden raisins ensuring they are evenly distributed without overmixing the batter.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 16 to 19 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool Muffins: Remove muffins from the oven and allow them to cool in the muffin tin for about 10 minutes before transferring them onto a wire rack to cool completely.
- Storage: Store cooled muffins in an airtight container at room temperature for up to two days, refrigerate for up to a week, or freeze tightly wrapped for up to six months.
Notes
- Ensure the bananas are ripe for natural sweetness and optimal flavor.
- Use room temperature eggs for better mixing and batter consistency.
- To toast pecans, briefly bake them on a baking sheet at 350ºF for about 5-7 minutes or until fragrant.
- Coconut flour absorbs more moisture than regular flour; do not substitute with equal parts all-purpose flour.
- These muffins are best enjoyed fresh but freeze well for longer storage.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
