Paleo Morning Glory Muffins
User Reviews
5
Paleo Morning Glory Muffins
Description
These muffins start by mashing bananas and mixing in eggs, almond butter, vanilla, coconut oil, and almond milk to form a smooth wet base. Dry ingredients including coconut flour, collagen powder, baking powder, and baking soda are blended in to create a thick batter.
Shredded carrot and zucchini introduce moisture and subtle sweetness, while pecans and shredded coconut add texture and depth. Dried blueberries contribute bursts of tart fruitiness.
The batter is portioned into muffin tins and baked at 350°F until set and cooked through. Cooling in the pan helps finish the baking and prevents crumbling.
These muffins are suitable for those avoiding gluten and grains and offer a balance of textures and flavors with their blend of fruits, nuts, and flours.
Ingredients
- 2 banana ripe
- 3 egg
- ⅛ cup almond milk
- 3 tablespoon coconut oil measured solid then melted
- ½ teaspoon vanilla extract
- ½ teaspoon stevia vanilla flavor
- ⅓ cup almond butter
- ⅓ cup coconut flour
- ¼ cup collagen powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup carrot shredded
- ½ cup zucchini shredded
- ½ cup pecans chopped
- ¼ cup coconut unsweetened, shredded
- 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.
Notes
- Allow the muffins to cool in the pan for at least 30 minutes to finish cooking and avoid crumbling.
- Let the batter sit briefly before portioning so the coconut flour can absorb moisture for better texture.
- Using fresh almond butter improves mixability and texture in the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 139mg | 6% |
| Potassium | 254mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 976IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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