These gluten, sugar + dairy free morning muffins are both delicious + nutritious – they’re packed with fruits + veggies, and get all of their sweetness naturally from bananas + applesauce! Perfect for a quick breakfast to enjoy on busy school mornings.
2 large, very ripe bananas
½ c. applesauce
½ c. nut butter of choice
2 tbsp. coconut oil, melted + cooled
2 eggs, room temp
1 tsp vanilla extract
2 c. almond flour
1 ½ tsp. baking soda
½ tsp salt
1 tsp cinnamon
½ c. shredded carrot
½ c. shredded zucchini
½ c. shredded apple each shredded carrot, zucchini, apple
¼ c. walnuts (optional)
¼ c. raisins (optional)
Preheat your oven to 350 degrees and grease a standard 12-cup muffin tin.
In a large bowl, mash your bananas thoroughly, then whisk in your applesauce, nut butter, coconut oil, eggs + vanilla until completely smooth.
In a separate bowl, whisk together your almond flour, baking soda, salt + cinnamon until combined. Add this dry mixture to your bowl of wet ingredients, then use a spatula or wooden spoon to gently combine everything together, being careful not to overmix. Fold in your shredded veggies + apple, plus nuts + raisins if using.
Divide the batter evenly between your 12 muffin cups, and top with extra nuts + some coconut flakes or chocolate if desired. Bake for 20-25 mins, or until a toothpick inserted into the middle of a muffin comes out clean (not wet). Let cool completely + enjoy!