MORNING GLORY MUFFINS 

~makes 12 muffins; gluten & dairy-free

Ingredients

  • 1 cup mashed ripe banana (about 2 large bananas or 3 smaller ones) 

  • 4 large eggs

  • ⅓ cup honey 

  • 2 teaspoons vanilla extract

  • 1 ½ cup blanched almond flour

  • ½ cup oat flour (mill oats in a blender) 

  • 2 teaspoons baking powder

  • 1 cup chopped walnuts or pecans

  • ¾ cup shredded carrot 

  • ½ cup shredded, unsweetened coconut 

  • ½ cup raisins

  • 1 TBSP cinnamon 

  • ¼ teaspoon ground nutmeg 

  • ¼ teaspoon fine sea salt 

  • ⅛ teaspoon ground cloves 

Instructions

  1. Preheat the oven to 350 degrees and line a muffin pan with muffin liners.

  2. In a large bowl, whisk the banana, eggs, honey, and vanilla.

  3. Add the remaining ingredients and stir until combined.

  4. Scoop the batter into the prepared muffin tin, filling all the way to the top as these muffins will not rise much.

  5. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.

  6. Store the muffins in the refrigerator or freezer (with their high moisture content, these won’t last super long at room temperature). Enjoy!