Description
These gluten-free Morning Glory Muffins are packed with juicy raisins, crunchy carrots, and pecans, offering a delightful start to your day.
Ingredients
Units
Scale
- 1/2 cup buckwheat flour
- 1/2 cup amaranth flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Pinch of salt
- 1/3 cup agave
- 1 egg
- 1/4 cup coconut oil, warmed to a liquid
- 2 bananas, pureed
- 1/4 cup chia seeds
- 1/2 cup raisins
- 1/2 cup grated carrots
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Prepare your muffin tin with muffin cups.
- In a medium bowl, combine the egg and agave until completely mixed.
- Add the pureed bananas and coconut oil to the egg mixture and stir until well combined.
- In a separate bowl, mix together the buckwheat flour, amaranth flour, almond flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chia seeds, raisins, grated carrots, and chopped pecans.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month. You can substitute honey for agave if preferred. Ensure the coconut oil is fully liquid before mixing for a smoother batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
- Cholesterol: 15