Give your breakfast a flavor boost with these gluten-free morning glory muffins! Sweetened with bananas and dried fruit these muffins are packed with goodness and hidden veggies!
Kickstart your day or grab some fuel on the go with a healthy twist on a classic favorite.
Super light but loaded with fuel these gluten-free morning glory muffins make an easy, on-the-go breakfast!
As a Certified Nutrition Coach, I love that these healthy muffins don't have any processed sugar added to them (not even maple syrup!) because it's truly not needed!
These muffins are a great way to use up the ripe bananas on your counter!
You'll fall in love with them because they're:
- Allergy-friendly (dairy-free, gluten-free, paleo, whole30)
- Contains some sneaky veggies
- Naturally sweetened
- Flavor packed
Ingredients You Need
Bananas: the riper they are the sweeter the gluten-free morning glory muffins will be!
Coconut oil: make sure to use un-refined, cold-pressed coconut oil to maximize the health benefits.
Almond butter: opt for fresh almond butter so that it mixes easier and one with no added sugars.
Coconut flour: instead of gluten-free flour, coconut flour is used to keep the muffins light and not add extra carbs.
Zucchini: make sure to grate the zucchini and let it sit in a strainer to get some of the water out!
Carrots: the finer the grate the carrots the easier these gluten-free muffins go over with kids.
Shredded coconut: to avoid added sugars use unsweetened coconut.
Dried fruit: we love dried blueberries best for their pop of flavor but any dried fruit you have on hand will work!
Fun note: this recipe has actually been included by Twinkle for their top picks for Easy Ways to Get Your 5 a Day! It's a great recipe to help moms and kids get in some extra veggies & color to their diet.
In Process Images
How TO Make Gluten-Free Morning Glory Muffins
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mash the banana.
- Whisk in the coconut oil eggs, almond butter, and vanilla until smooth.
- Add in the coconut flour, baking soda, and baking powder. Mix until no clumps remain.
- Stir in the remaining ingredients until everything is coated.
- Portion the muffin batter into silicone muffin cups.
- Bake for 20 minutes until cooked through.
- Remove from the oven and let the muffins cool in the pan.
Important Teaching Tips
This healthy muffins recipe is coconut flour-based which absorbs liquid. So if possible, let them sit a couple of minutes before you portion them out so that the flour absorbs the liquid.
Also, you'll want to let these muffins sit in the pan to cool for a good thirty minutes. Any sooner and they not only break apart but they don't seem cooked. The heat from the pan helps to finish off the baking!
Make sure to use silicone muffin tins as it makes them easier to take out!
Frequently Asked Questions About Morning Glory Muffins
Morning glory muffins are a healthy breakfast muffin that usually contains a mixture of shredded veggies (like zucchini and carrots) and dried fruit (raisins, blueberries, cranberries).
These muffins are best stored in the fridge in a sealed container. Though you can freeze them, they tend to thaw a bit "wet" so it's not ideal.
Unfortunately, coconut flour and gluten-free flour are not interchangeable as they absorb liquid differently.
Other Healthy Snacks You'll Love
- High protein granola
- Blueberry protein muffins
- Chocolate chip granola
- Easy granola bars
- Flourless peanut butter protein muffins
- The BEST dairy-free gluten-free brownies
- Overnight cookie dough protein oats
- Chocolate chia protein balls
- Peanut butter and jam protein balls
- Chocolate fudge protein balls
- Crunchy granola
- Sugar-free granola
- Fudgy protein brownies
- Chocolate chip granola bars
- High protein cookies
- High protein snack recipes
Paleo Morning Glory Muffins
Equipment
- 1 Muffin tray
Ingredients
- 2 bananas ripe
- 3 eggs
- 3 tablespoon coconut oil measured solid then melted
- ½ teaspoon vanilla extract
- ½ teaspoon vanilla stevia
- ⅓ cup almond butter
- ⅓ cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup carrots shredded
- ½ cup zucchini shredded
- ½ cup pecans chopped
- ¼ cup shredded coconut unsweetened
- ¼ cup dried blueberries
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mash the banana.
- Whisk in the coconut oil eggs, almond butter and vanilla until smooth.
- Add in the coconut flour, baking soda and powder. Mix until no clumps remain.
- Stir in the remaining ingredients until everything is coated.
- Spray a muffin tin (or use silicone cups!) and portion the batter into the tins.
- Bake for 20 minutes until cooked through.
- Remove from the oven and let the muffins cool in the pan.
Video
Notes
Nutrition
If you need healthy, super delicious snack ideas, whip up a batch of these awesome morning glory muffins (or these chocolate chip protein muffins!)! You can hoard them to yourself or share if you wish but your family won’t be disappointed. Dairy-free, gluten-free but super light and loaded with flavor this healthy muffin recipe is PACKED with nutrients.
Shelby aka Mama Bear
Jenni
These muffins are awesome! My kids ate these so fast and immediately asked me to make more!
fitasamamabear
Haha mega win when the kids approve!