Delicious 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
I typically add new content every week. Sign Up Here to get Cosmopolitan Cornbread in your Inbox, and Never Miss a Thing
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 and afternoon tea.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Wholesome Breakfast Muffins
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
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This looks delicious! I am putting it on my list for this week!
These are so good!