Loaded Breakfast Muffins (gluten free)

This one is a super loaded breakfast muffin full of nutrient-dense goodness to keep you fueled and full so you can go out in the world and do your good work. I make all my muffins mini because sometimes I just need a couple of bites and I can always have 2 or 3!

INGREDIENTS

  • 1 and 1/2 cups almond flour

  • 1/2 cup arrowroot powder

  • 2 tbsp coconut flour

  • 1 tsp baking soda

  • 1 tsp cinnamon powder

  • 1/4 tsp salt

  • 1/2 cup pumpkin seeds

  • 1/2 cup sunflower seeds

  • 1/2 cup unsweetened coconut shreds

  • 2 tbsp chia seeds

  • 2 tbsp hemp seeds

  • 1 cup grated carrot

  • 1 cup apple, diced into 1/4 inch cubes  (peeled and cored)

  • 1/2 cup raisins, soaked in water for 5 minutes and drained

  • 3 eggs

  • 1/2 cup applesauce

  • 1/2 cup maple syrup

  • 1/2 cup butter, ghee, or coconut oil, melted

  • 1 tsp vanilla extract

  • 1/2 tsp apple cider vinegar

INSTRUCTIONS

  1. Preheat oven to 350’F.  Line a muffin tin with 12 muffin papers.

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

  3. 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 until well incorporated.

  4. Using a 1/4 cup scoop, divide batter among 12 muffin cups.  They will be almost full.  Bake for 25-27 minutes, until golden and done in center.

NOTES

  • Feel free to substitute cranberries, goji berries, chopped dried apricots, or any dried fruit you like for the raisins.

  •  You can easily sub out any nuts or seeds that you like in equal proportions for what I have listed. Some suggestions:  walnuts, pecans, and sesame seeds.

  •  For better digestion, I always recommend using soaked/sprouted nuts and seeds.  You can either buy them already soaked OR make your own.  Simply soak in water with a bit of sea salt overnight.  Drain and rinse.  And dehydrate at 110’F until crispy.

Breakfast, Appetizers & SnacksKatharina Kunz