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Flourless Morning Glory Muffins
Ingredients
Units Scale
- 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 (can omit)
- 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. 2-3 large carrots
- 1/2 cup shredded apple
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut
Instructions
- 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.
Notes
*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.
***if you want to add Be Well By Kelly protein powder….add 2 tbsp nut milk for every scoop of powder.
