Wholesome Breakfast Muffins

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Delicious Breakfast Muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these healthy muffins!

Delicious Wholesome Breakfast Muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these healthy muffins!

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.

mixing ingredients for muffins in an red and white bowl

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

mixing in the ingredients for the wholesome breakfast muffins

Scoop the batter into your prepared pan.

wholesome breakfast muffin batter in a 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.

Wholesome Breakfast Muffins cooling on a rack

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

Wholesome Breakfast Muffins cooling on a rack

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

Delicious Wholesome Breakfast Muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these healthy muffins!
Wholesome Breakfast Muffins cooling on a rack

Wholesome Breakfast Muffins

Constance Smith – Cosmopolitan Cornbread
Delicious muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these healthy muffins! This recipe makes about 12 standard muffins.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast or Brunch Foods, Quick Breads
Cuisine American, Paleo
Servings 12
Calories 161 kcal

Ingredients
  

  • 1/2 c almond flour
  • 1/3 c coconut flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • pinch salt
  • 6 eggs
  • 1/3 c maple syrup, real, organic
  • 1 teaspoon vanilla extract
  • 1 c carrots, shredded
  • 1 c zucchini, shredded
  • 1/2 c unsweetened coconut, finely shredded
  • 1/3 c raisins
  • 1/4 c pecans, chopped
  • 1/4 c pepitas, (shelled pumpkin seeds)

Instructions
 

  • 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.
  • Enjoy!

Nutrition

Calories: 161kcalCarbohydrates: 15gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 82mgSodium: 99mgPotassium: 185mgFiber: 3gSugar: 7gVitamin A: 1923IUVitamin C: 3mgCalcium: 42mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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