Plantain Morning Glory Muffins (Paleo, Vegan, Nightshade Free, AIP option, Lower FODMAP)

Let me start this post off with YOU HAVE TO TRY THESE MUFFINS! They are packed with nutrients and goodies with no added sugar, not your typical sugar and carb laden crap. They are a perfect breakfast or snack on the go and a great alternative to meat-based paleo breakfast ideas. Muffins that are actually filling and healthy? Sign me up! These babies are also vegan and paleo, win-win!


My recipe was inspired by this recipe, I just tweaked a few things to fit my diet and make them even yummier, in my opinion ;).


Plantain Morning Glory Muffins

Makes 12-15 muffins


1 cup grated parsnip (about 1 large or 2 small)

3/4 cup dried figs or apricots

1/2 cup chopped walnuts (omit for AIP)


2 flax eggs- 2 tbs. ground flax seeds + 5 tbs. water (you can use gelatin eggs to make AIP)

2 large plantains- 1 very ripe and 1 green

1 tsp. vanilla

2 tsp. apple cider vinegar

1/3 cup coconut oil

1/2 cup pumpkin


1/4 cup Nuzest plain protein powder (you can sub almond flour if you don’t have protein powder)

3 tbs. casava flour

1 tsp. cinnamon

1/2 tsp. ground ginger

1 tsp. baking soda

Preheat oven to 375F


First, soak your dried figs or apricots in warm water while you prepare the rest of your ingredients.

Grate your parsnip and chop your walnuts. Set aside.

Make your flax eggs by mixing the ground flax with the water. Mix well and set aside so the eggs can gel.

Peel and chop your parsnips into chunks. Add to a food processor or high speed blender and blend for about 30 seconds. Add the remaining wet ingredients (vanilla through pumpkin) and blend until smooth. Add in your flax eggs and blend until combined.

Combine all dry ingredients (protein powder through baking soda) in a large bowl. Pour dry ingredients into food processor/blender and blend until combined. Pour all the mixture back into the large bowl.

Drain the figs and chop into little pieces. Using a spatula, fold the figs, grated parsnip, and walnuts into the batter.

Spoon batter into lined (or oiled) muffin tins. Fill the muffin cups all the way up. You can either overflow the cups a little and make 12 muffins or use a second tin and make up to 15+ muffins (the batter will shrink down as it cooks).

Bake for 50 minutes. Remove from oven and let cool for 5 minutes before transferring muffins to a wire wrack to cool completely.

Slather with jam, almond butter, or eat totally plain. Enjoy!




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