Healthy Gluten-Free Morning Glory Muffins

Published: October 25, 2015 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 35 Minutes

Healthy Gluten-Free Morning Glory Muffins

Average Rating: 4.5 | Rated By: 3 users

Healthy gluten-free muffin packed with bananas, pumpkin seeds, apples, raisins, carrots and chia. This muffin recipe has no added sugar, fat or dairy, making this a healthy, allergy-friendly recipe.

I added a splash of fresh lemon juice and pure vanilla extract for extra flavour. The mouthwatering muffin is moist with plenty of texture. I especially love the crunchiness of pumpkin seeds.

What I love best about this gluten-free muffin is that I used only fruit for sweetness, so keeping this muffin extra healthy. In addition, there is no added fat, which also cuts back on the calories.

Why not start your day with something that not only tastes delicious but is packed with healthy nutrients. This healthy gluten-free muffin will keep you full and energized for hours, and this is why I named this recipe a morning glory muffin.

Are you looking for a sweet, savoury, keto or low-fat breakfast recipe? We have over a hundred gluten-free breakfast recipes for you to choose from. Enjoy!

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Ingredients

1 cup almond flour

1 cup white rice flour

½ cup raw pumpkin seeds

¼ cup raisins (preferably sulfite and oil free)

2 tsp. GF chia seeds

2 tsp. aluminum free baking powder

¼ tsp. sea salt

2 ripe bananas, broken into large pieces

1 large apple cored and cut into large chunks

1 carrot cut into large chunks

2 large free-range eggs

lemon juice and zest of 1 lemon

1 tsp. pure vanilla extract

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Instructions

Preheat oven to 375 F and line a muffin pan with paper liners

In a large bowl combine flour, pumpkin seeds, raisins, chia seeds, baking powder and sea salt

Place bananas, apple, carrot, eggs, lemon juice, lemon zest and vanilla into a food processor and process until smooth. Add to dry ingredients and mix until fully incorporated

Pour batter into prepared muffin pan and bake for 35 minutes or until firm to touch

Allow to cool for 15 minutes in the muffin pan before transferring them onto a cooling rack

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