This delicious, healthy, and gluten-free recipe was adapted from Dr. Weil’s Carrot-Banana Muffins in his True Food cookbook. If you want it paleo style, then use the coconut oil option over the butter oil options.
Glory Muffins is one of our favorite muffin recipes because the flavor is wonderful and the different textures make for a fun experience. You should definitely make these.
This recipe offers 6 good sized muffins. I tend to make small batches when it comes to baked goods so I don’t have them sitting around the house which inevitably leads to my devouring them. I also use Hartstone Pottery for my baking. I love their made-in-the-usa, eco friendly, non toxic products.
Yield 6 muffins
- 1 cup blanched organic almond flour
- 1/4 cup coconut, dried, shredded, and unsweetened
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon allspice
- 2 pastured organic eggs, room temperature
- 2 ripe bananas, peeled
- 1/4 cup ghee, high vitamin butter oil, or coconut oil
- 1 medium carrot, shredded
- 1/3 cup chopped walnuts
- Preheat oven to 300 degrees F.
- Mix the dry ingredients in a medium to large bowl.
- Blend the eggs, bananas, and ghee. Add the blended wet mixture to the bowl of dry ingredients and stir to combine.
- Fold the carrot and walnuts into the batter.
- Scoop the mixture into muffin baking container (grease, if needed).
- Bake at 300 degrees F for 40 to 45 minutes, or until a knife inserted comes out clean. (You might bake at 325 degrees F if you’re using a non-convection oven. I use a Breville convection smart oven for pretty much all of my cooking, baking, roasting, toasting, etc. I love it. One of the best kitchen items I ever bought. It is easy to use and doesn’t heat my whole kitchen up in the warmer months. Plus, a cool feature is that it shuts off when the timer goes off. Check out the reviews on amazon, this thing rocks.)