Healthy Flourless Morning Glory Muffins
Packed full of healthy fruits and veggies, these muffins make a perfect on-the-go breakfast!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 medium ripe bananas
- 1/4 cup dairy-free milk
- 2 teaspoons vanilla extract
- 2 pasture-raised eggs
- 4 tablespoons almond butter**
- 1/3 cup pure maple syrup
- 2 cups rolled oats***
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 cup shredded carrot approx. 3 large carrots
- 1/2 cup shredded apple
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
Preheat the oven to 350°F then grease a muffin tin and set aside.
Starting with wet ingredients first, layer everything (except carrots, apple, walnuts, coconut and raisins) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the chopped walnuts, shredded carrot, apple, and coconut to the blender then gently stir together by hand.
Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle coconut and chopped nuts on top then place them in the oven and cook for 20 minutes. Allow to cool for at least 10-15 minutes. They are very moist straight from the oven but the texture will change as they have more time to cool. Store leftovers in an airtight container in the refrigerator for up to 4 days.
*Can sub pumpkin for banana if desired. The texture won't be as fluffy but still good.
**Cashew butter will also work, or you can sub melted coconut oil or avocado oil, if desired.
***Be sure to use certified gluten-free oats for allergies.
Serving: 1g | Calories: 200kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 175mg | Potassium: 304mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1855IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1.3mg