Wholesome Breakfast Muffins
Servings: 12
Ingredients
- ½ c almond flour
- ⅓ c coconut flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- pinch salt
- 6 eggs
- ⅓ c maple syrup real, organic
- 1 teaspoon vanilla extract
- 1 c carrots shredded
- 1 c zucchini shredded
- ½ c unsweetened coconut finely shredded
- ⅓ c raisins
- ¼ c pecans chopped
- ¼ 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!
See This Recipe:
https://cosmopolitancornbread.com/wholesome-breakfast-muffins/Nutrition
Calories: 161kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 99mg | Potassium: 185mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1923IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
