Paleo Morning Glory Muffins
Delicious and nutritious muffins packed with fiber and healthy fats, perfect for a quick breakfast or snack.
Ingredients
Dry Ingredients
- 2 cups Almond flour Can substitute with cashew flour or sunflower seed flour.
- 1/2 cup Coconut flour Adds moisture and density.
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 3 large Eggs Best to use room temperature for fluffiness.
- 1 cup Applesauce Can also add grated apple.
- 1/4 cup Melted coconut oil Alternatively, you can use another oil of choice.
Mix-Ins
- 1 cup Shredded coconut Optional, can omit for a nut-focused muffin.
- 1 cup Carrots, grated Core ingredient for flavor and nutrients.
- 1 cup Nuts, chopped (e.g., walnuts or pecans) Add for crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk together the eggs, applesauce, and melted coconut oil.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the grated carrots, shredded coconut, and chopped nuts.
Baking
- Scoop the batter evenly into the prepared muffin tins.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool completely before transferring them to an airtight container.
Notes
These muffins can be stored at room temperature for about two days, in the fridge for up to a week, or frozen for longer storage. Reheat in the microwave or oven for best results.