Gluten-Free Morning Glory Muffins
These Healthy Flourless Morning Glory Muffins are super moist and full of flavor, like cinnamon and carrot. They’re naturally gluten-free, oil-free, dairy-free, and refined sugar-free.
Ingredients
- 2 Very Ripe Bananas medium-sized
- ¼ cup Almond Milk can sub any nut or coconut milk
- 2 tsp Vanilla Extract
- 2 Flax Eggs 1 flax egg = 1 Tbs flax seed meal + 2 Tbs water
- 4 Tbs Tahini can sub nut butter
- ¼ cup Maple Syrup or Coconut Nectar
- 2 ¼ cup Gluten-Free Oats
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 tsp Cinnamon
- 1 tsp Ground Ginger
- 2 cups Shredded Carrots about 3 large carrots
- ½ cup Raisins
Instructions
- Preheat the oven to 350°F then grease a muffin tin with coconut oil and set aside.
- Add all ingredients (except carrots and raisins) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the shredded carrot and raisins to the blender and gently stir together.
- Scoop the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more raisins on top.
- Bake for 20 minutes. Allow muffins to cool for at least 10-15 minutes. They are very moist and soft straight from the oven but the texture will firm up as they have time to cool.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. They stay very moist, so it's best to keep them in the refrigerator.