Paleo Morning Glory Muffins

A simple, nutrient-dense recipe. These gluten-free morning glory muffins make an easy breakfast idea or healthy snack.

Course Breakfast

Cuisine American

Keyword healthy paleo muffins,, paleo morning glory muffins

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 194kcal

Author Shelby Stover

Equipment

Ingredients

2 bananas ripe
3 eggs
⅛ cup Almond milk
3 tablespoon coconut oil measured solid then melted
½ teaspoon vanilla extract
½ teaspoon vanilla stevia
⅓ cup almond butter
⅓ cup coconut flour
¼ cup Collagen powder
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, collagen powder, 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 23 minutes until cooked through.
Remove from the oven and let the muffins cool in the pan.

Video

Notes

Let the gluten-free morning glory muffins sit a couple of minutes before you portion them out so that the flour absorbs the liquid.

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!

Use fresh almond butter as it's easier to mix.

Nutrition