Gluten-Free Morning Glory Muffins

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Gluten-Free Morning Glory Muffins with carrots, raisins and pecans

  • ½ cup buckwheat flour
  • ½ cup amaranth flour
  • ½ cup almond flour
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • Pinch of salt
  • ⅓ cup agave
  • 1 egg
  • ¼ cup coconut oil (warmed to a liquid)
  • 2 bananas (pureed)
  • ¼ cup raisins
  • ¼ cup raw pecans, chopped
  • ⅓ cup grated carrots
  • ¼ cup unsweetened shredded coconut
  • 3 tablespoons soaked chia seeds


  1. Preheat the oven to 350 F.
  2. Prepare your muffin tin with muffin cups.
  3. Combine the egg and agave together in a medium bowl until completely mixed. Next add the pureed banana, coconut oil, chia seeds, raisins, carrots and coconut and mix thoroughly.
  4. In a separate bowl combine the dry ingredients: buckwheat flour, amaranth flour, almond flour, baking soda, baking powder, pecans and salt.
  5. Next add the liquid mixture to the dry mixture and stir until combined.
  6. Pour the batter into the individual muffin cups and cook in the oven for about 22 – 25 minutes. Test with a knife in the center of one of the muffins to see if it is done. The muffins will be moist, but knife should be mostly clean when it comes out.
  7. Cool the muffins on a rack.


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