Paleo Morning Glory Muffins
Try this Paleo Morning Glory Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3 tablespoons coconut oil melted
- 3 large eggs room temperature
- 3/4 teaspoon baking powder
- 1/3 cup golden raisins
- 1/2 cup shredded carrot
- 1/4 cup milk of choice (i used unsweetened almond milk)
- 1/3 cup creamy almond butter
- 1/2 cup toasted pecans chopped
- 1 cup mashed banana (from about 2 large bananas)
- 1/3 cup (50 grams) coconut flour
- Carbohydrate 5.58773611469617 g
- Cholesterol 136.457291666252 mg
- Fat 24.4883826388214 g
- Fiber 1.29316245866482 g
- Protein 4.52046541649788 g
- Saturated Fat 11.6338732221732 g
- Serving Size 1 1 muffin (66g)
- Sodium 125.873486100854 mg
- Sugar 4.29457365603135 g
- Trans Fat 1.76292395833663 g
- Calories 252 calories
Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, almond milk, vanilla extract and ? cup almond butter until fully combined.Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the shredded carrots, toasted pecans, and raisins.Divide the batter between the prepared muffin tins.Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
