Allergen Cooking · baking · cooking · Gluten-Free

Morning Glory Muffins

I made these coconut flour based morning-glory muffins for Alistaire to enjoy, and they were a hit with him. Gluten-free and no dairy, with no nuts.

Morning Glory Muffins


  • 2 large ripe bananas
  • 6 large eggs, room temperature
  • ½ cup coconut sugar
  • ¼ cup coconut oil, melted
  • 1 tsp pure vanilla extract
  • ¾ cup coconut flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 1½ cups shredded carrots, tightly packed
  • ½ cup golden raisins


Preheat oven to 350°. Line a 12 count muffin tin with premium liners (do not use paper ones, they will stick).

In a large mixing bowl, mash bananas. Beat in the eggs, sugar, oil, and vanilla.

Whisk together the coconut flour, cinnamon, baking soda, and salt. Add to the wet, beat till mixed, stir in carrots and raisins.

Divide evenly between muffin cups, smoothing as needed.

Bake for 25 to 35 minutes, until edges are golden, and middle is firm to touch.

Let cool, then store tightly sealed in refrigerator for up to a week, or frozen for 3 months.

Makes 12 muffins.

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