Wholesome Breakfast Muffins

These grain-free breakfast muffins are a deliciously wholesome way to start your day, packed with nutrient-rich goodness and irresistible flavor. Finely grated carrot and zucchini lend natural sweetness and a moist, tender crumb, while plump raisins add chewy bursts of fruitiness and crunchy pecans bring a satisfying nutty bite.

Made without grains, the batter relies on almond and coconut flours, keeping them light yet hearty with a subtle, earthy depth. Spiced with cinnamon, ginger and a touch of vanilla, these muffins bake up golden and fragrant, perfect for a grab-and-go breakfast or a cozy morning treat—no grains, all gain!

These healthy muffins also have no processed sugars, and are lightly sweetened with maple syrup.

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Muffins have always been one of my favorite baked goods to make. They are simple and can be made in such a great variety of flavors, from light Lemon Coconut Muffins to rich Chocolate Chip Muffins.

To make these muffins you will need:

• carrots
• zucchini
• pecans
• shredded coconut
• pumpkin seeds
• raisins
• eggs
• almond flour
• coconut flour
• baking soda
• salt
• cinnamon
• ginger
• vanilla extract
• maple syrup
• mixing bowl
• whisk
• sifter or fine mesh sieve
• standard muffin pan
• muffin cup liners

To begin, preheat your oven to 350°(F).

Line a standard muffin pan with paper liners and set it aside for now.

You’ll combine your dry ingredients – the flours, spices, baking soda, and salt in a bowl. These will need to be sifted. You can do it now or you can do it when you add the dry and wet ingredients together.

In a mixing bowl, whisk your eggs until they are light and fluffy.

Whisk in the vanilla and syrup.

Add your dry ingredients to the egg mixture. (Don’t forget to sift the dry ingredients.) Whisk these together until they are smooth.

Stir in all of the lovely ingredients that make these muffins so tasty….the shredded carrots, zucchini, pumpkin seeds, coconut, raisins, and pecans.

Scoop the batter into your prepared pan.

Bake the muffins for 25-30 minutes, or until the centers are set and the tops spring back when touched.

Transfer the muffins to a cooling rack and cool completely.

The cooled breakfast muffins should be stored in an airtight container in your refrigerator.

You’ll love having one of these muffins with a mug of morning coffee or an afternoon tea.

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