LOADED BREAKFAST MUFFINS by savorylotus.com

1 1/2 Cups Almond Flour 1 cup grated Carrot

1/2 Cup Arrowroot Powder 1 cup Apple, diced

2 tbsp Coconut Flour 1/2 cup raisins, soaked in water 5 min;drain

1 tsp Baking Soda 3 eggs

1 tsp Cinnamon Powder 1/2 cup Applesauce

1/4 tsp salt 1/2 cup Maple Syrup

1/2 cup Pumpkin seeds 1/2 cup Butter, Ghee, or Coconut Oil, melted

1/2 cup Sunflower seeds 1 tsp Vanilla Extract

1/2 cup Unsweetened Coconut Shreds 1/2 tsp Raw Apple Cider Vinegar

2 tbsp Chia seeds

2 tbs Hemp seeds

  • Preheat oven to 350; Line a muffin tin with 12 muffin papers

  • Whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon, and salt. Stir in pumpkin seeds, sunflower seeds, coconut, chia seeds, and hemp seeds.Fold in grated carrots chopped apples, and raisins.

  • In another bowl, whisk together eggs, apple sauce, maple syrup, melted fat of choice, vanilla, and apple cider vinegar. Pour wet into dry and mix well.

  • Divide batter among 12 muffin cups. Bake for 25-27 minutes, until golden and done in center.


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