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Paleo Morning Glory Muffins

Ezra and I spent last Friday in the kitchen whipping up some goodies! He loves to help me cook and I think it's so great to teach our kids from a young age how to cook healthy meals from scratch. It's not always mess free, but it's fun to watch him learn and as you can see he thinks it's pretty neat :) We worked on a few new fall recipes and some back to school snacks (one of which failed miserably- live and learn). Fall is my favorite time of year so I will be experimenting with lots of pumpkin in the coming weeks- can't wait!

First up was a simple muffin recipe. Clean ingredients, gluten free, and refined sugar free. These are sweetened only by the banana and dried fruit but they're just sweet enough and hit the spot when you're craving a yummy muffin. There's even a veggie hiding in there that I bet your kids won't even notice #momwin

These are very simple, combine your wet ingredients, stir in your dry ingredients, then fold in the carrots, pecans, and dried cranberries. Fill your muffin liners about 3/4 full and pop them in the oven!

Bake for about 18 minutes or until a toothpick inserted in the middle comes out clean. Let cool on a wire rack.

We store our muffins in the fridge so they last longer but these are so good they don't last long anyways haha!

Hope you e

njoy :)


  • 1 cup mashed banana (about 2 bananas)

  • 3 large eggs

  • 3 tablespoons coconut oil, melted

  • ¼ cup unsweetened almond milk

  • 1 teaspoon vanilla extract

  • ⅓ cup creamy almond butter

  • ⅓ cup coconut flour

  • 1 teaspoon ground cinnamon

  • ¾ teaspoon baking soda

  • ¾ teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup shredded carrot

  • ½ cup chopped pecans

  • ⅓ cup dried cranberries


  1. Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.

  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, almond milk, vanilla extract and ⅓ cup almond butter.

  3. Add the coconut flour, cinnamon, baking soda, baking powder, and salt and mix well. Fold in the shredded carrots, toasted pecans, and dried cranberries.

  4. Fill your muffin cups about 3/4 full.

  5. Bake for about 18 minutes or until a toothpick inserted in the middle comes out clean.

  6. Remove from oven and cool on wire rack. Makes 12 muffins. Store in fridge.

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