Easy to make Buckwheat Morning Glory Muffins
These Gluten Free Morning Glory Muffins are such an easy recipe with a simple ingredient list. They taste like carrot cake packed with extra fruits and nuts, making it a very flavorful muffin and healthy breakfast.
Servings: 6 large muffins
Calories: 311kcal
Ingredients
- ½ cup buckwheat flour
- ¼ cup + 1 tbsp almond flour
- 2 tbsp arrowroot flour
- 1 tsp baking powder
- ½ tsp sea salt
- 1 medium banana ripe and mashed
- 2 eggs
- ¼ cup vegan butter melted
- ¼ cup honey
- ½ tsp vanilla
- ½ cup apple shredded
- ½ cup coconut flakes
- ½ cup carrot shredded
- ½ cup walnuts chopped
Instructions
- Preheat oven to 350F. Line a muffin tin with papers and set aside.
- In a medium size bowl, combine the buckwheat flour, almond flour, arrowroot flour, baking powder and sea salt.
- In a separate bowl, combine the banana, eggs, butter, honey and vanilla.
- Combine the dry ingredients with the wet ingredients.
- Fold in the apple, coconut flakes, carrots, and walnuts (saving some to add to the tops of the muffins before putting into the oven).
- Fill each paper liner about 3/4 full, and top with some of the remaining apple, coconut flakes, carrots and walnuts.
- Bake for 17-20 minutes, or until the center is set.
- Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
- Store in a container for up to 5 days at room temperature.
Nutrition
Serving: 1grams | Calories: 311kcal | Carbohydrates: 34g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 329mg | Fiber: 4g | Sugar: 19g