Grain Free Breakfast Muffins (GF) (DF)
For being Grain FREE these muffins are pretty irresistible! Both my son, who’s 9 months, and my daughter, who’s 3 1/2 LOVED them! I’m a huge fan and as usual on this gut healing plan I’m not doing grains or sugar - aside from natural sugars in fruit so this was really surprising to me as many times I’ll also use bananas to sweeten but it wasn’t necessary!
These are a great breakfast snack topped with some almond butter OR as a healthy and hearty, fibrous snack during the day. Lots of flavor and surprisingly fluffy and lost of moisture!
I just used a cupcake pan with 12 and my daughter chose the papers, so you’re welcome for the unicorn paper:) ITs quite a nice touch, especially if you want to get your toddlers involved in baking and eating your healthy snacks.
This makes 12 medium sized muffins which I thought was perfect. You can certainly adjust the recipe to make 12 bigger muffins OR reduce to 8-9 muffins that are larger. It’s up to you!
This recipe was also given to me by my practitioner so I won’t take credit for it, however I did make a few modifications. I would possibly even add nuts maybe another time around if it wasn’t my kids eating it and it was just me. I love a good crunch if possible! But for the kiddos, we’re keepin it simple with no nuts.
So let’s get to baking, shall we?
Ingredients:
2 medium sized organic apples
1/4 cup of coconut flour
1/2 tsp baking soda
2 tbsp cinnamon
Pinch sea salt
1 cup shredded or grated carrots
4 eggs (preferably organic)
1/4 tsp vanilla extract
1/4 cup melted coconut oil
1/4 Trader Joes Organic Hemp Protein
*nuts or raisins are optional
Directions:
Preheat oven to 350 degrees. Prep your apples and carrots by chopping the apples and peeling or grating the carrots. set aside.
In a large bowl or in a mixer/blender pour all the dry ingredients into the bowl (coconut four, baking soda, salt, cinnamon, shredded coconut) mix well.
Add in the vanilla, eggs, stir in the grated carrots, apples and coconut oil. Mix all ingredients together so they are mixed well.
Line muffin tin with 12 chlorine-free paper muffin liners. Fill each paper liner about 3/4 of the way full with the batter. Bake for approx 30 minutes or until golden brown on top. Remove and place on cooling rack for about 10 minutes. Serve and enjoy and keep refrigerated.
I hope you enjoy! Here are a few pics of the muffins after we were done baking them!
until next time, stay healthy!
XX
Angie
